Luck of the Irish Chicken with Colcannon and Buttered Carrots

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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
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