Description
One-Pan Irish Chicken is a comforting and flavorful dish combining bone-in, skin-on chicken thighs with sautéed cabbage, baby potatoes, and smoky bacon, all cooked together in a skillet and baked to perfection. The addition of Irish whiskey and cream in the sauce adds a rich, uniquely Irish touch to this hearty meal.
Ingredients
Scale
Chicken
- 1 ½ pounds bone-in, skin-on chicken thighs (about 5–6 thighs)
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon paprika
- ¼ teaspoon dried thyme
Cabbage and Potatoes
- 6 slices bacon
- 1 tablespoon unsalted butter
- 4 cups chopped cabbage (about half a large head, cut into ½-inch thick slices)
- 1 cup diced onion (about 1 medium onion)
- ½ pound baby potatoes, sliced in half lengthwise
- ¼ cup chicken broth
- ¼ cup Irish whiskey (Jameson recommended)
- ¼ cup heavy cream
- Salt to taste
- Pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 375 degrees Fahrenheit to ensure it reaches the correct temperature by the time the chicken and vegetables are ready to bake.
- Season Chicken: Pat the chicken thighs very dry with paper towels. Combine salt, onion powder, garlic powder, black pepper, paprika, and dried thyme in a small bowl, then rub evenly all over the chicken. Set aside to let the flavors penetrate.
- Cook Bacon: Place the bacon slices in a cold skillet and heat over medium. Cook for about 8 minutes, flipping halfway through until bacon is crisp. Remove bacon to a paper towel-lined plate and drain excess grease, leaving about one tablespoon in the skillet.
- Sear Chicken: Melt butter in the skillet with reserved bacon grease. Add chicken skin-side-down in batches and cook over medium heat for 6-7 minutes, flipping halfway through to get an even sear. Remove chicken to a plate, draining all but about one tablespoon of fat from the skillet.
- Sauté Vegetables: Add chopped cabbage and diced onion to the skillet; cook for 2-3 minutes until slightly softened, then remove the skillet from heat.
- Add Sauce: In a small bowl, combine chicken broth, Irish whiskey, and heavy cream. Pour this mixture over the cabbage and onion. Season with salt and pepper to taste.
- Arrange Potatoes and Bacon: Evenly distribute baby potatoes over the cabbage mixture. Crumble the reserved crispy bacon over the top for added flavor and texture.
- Bake Dish: Place the seared chicken thighs skin-side-up on top of the cabbage, potatoes, and bacon. Bake uncovered in the preheated oven for 40-55 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the potatoes are tender when pierced with a fork.
Notes
- Leftover & Make Ahead Instructions: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheating: Reheat leftovers in the microwave in 30-second bursts or bake at 350°F for about 20 minutes, until chicken reaches 165°F internally.
- Freezing: Freezing this dish is not recommended as it may affect texture and flavor.
- Make Ahead: Chop vegetables and season chicken a few hours ahead of cooking. Refrigerate the seasoned chicken, skin-side up and uncovered, to dry the skin for a crisp sear. Let chicken sit at room temperature for 1 hour before cooking.
