Luck of the Irish Chicken with Colcannon and Buttered Carrots
Tips for Experienced Cooks
Experiment with marinating time to find the balance that best suits your taste. A longer marination can intensify the Guinness and herb flavors in the chicken. Consider finishing the dish with a sprinkle of fresh herbs like thyme or parsley for a burst of freshness. You can also deglaze the skillet after searing the chicken with a bit more Guinness and simmer it down to create a flavorful sauce to drizzle over the chicken and sides.
Step 1: Marinate the Chicken
In a large ziplock bag, combine the chicken thighs, Guinness, minced garlic, thyme, rosemary, salt, and black pepper. Seal the bag and marinate in the refrigerator for at least 2 hours, or overnight for best results.
- 4 chicken thighs
- 1 cup Guinness
- 4 cloves garlic (minced)
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 1 teaspoon salt
- 1 teaspoon black pepper
Step 2: Sear the Chicken
Preheat the oven to 400°F (200°C). Heat a large oven-safe skillet over medium-high heat. Remove the chicken thighs from the marinade, allowing any excess liquid to drip off. Place the chicken thighs skin-side down in the hot skillet and sear for 3-4 minutes, or until the skin is crispy and browned. Flip the chicken thighs over and transfer the skillet to the preheated oven.
Step 3: Bake the Chicken
Bake the chicken for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Step 4: Prepare the Colcannon
Boil the cubed potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Add the butter and shredded cabbage to the pot and mash until creamy. Season with salt and black pepper to taste.
- 4 medium potatoes (cubed)
- 4 tablespoons butter
- 2 cups shredded cabbage
- Salt and black pepper to taste
Step 5: Prepare the Buttered Carrots
In a separate saucepan, melt 2 tablespoons of butter over medium heat. Add the sliced carrots and honey. Cook, stirring occasionally, for 8-10 minutes, or until the carrots are tender and coated in the honey butter glaze.
- 2 tablespoons butter
- 4 medium carrots (sliced)
- 2 tablespoons honey
Step 6: Serve
Serve the Luck of the Irish Chicken alongside the colcannon and buttered carrots. Enjoy this delicious and comforting Irish meal!
Meat, Eggs, & Dairy
- 4 pieces bone-in skin-on chicken thigh
- 4 tablespoons unsalted butter
- 1 cup shredded cabbage
Fresh Produce & Herbs
- 4 cloves garlic
- 4 pieces large carrot
- 4 pieces large potato
Pantry Items
- 1 cup guinness beer
- 2 tablespoons honey
Seasonings & Spices
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary
- 1 pinch salt
- 1 pinch black pepper