We are Irish on both sides of our family so we love a good Irish dinner. But of course, we have our food challenges, both for me and my sweet, part-Irish Pop. Because Pop doesn’t eat red meat I searched the internet a few years ago to come up with an alternative dish and found this one on Genius Kitchen. Although it looks like a delicious dish just the way it is, we had to switch it up a bit and I came up with the inspired recipe below.
I’m looking forward to making this tasty recipe again this St. Patrick’s Day, but think I may need to do a dry run this weekend.
2 tablespoons garlic infused olive oil*
1/2 cup green onions**
1 (3-4 lb) chicken, whole, cut into serving pieces***
5 carrots, peeled and chopped
2 potatoes, peeled and chopped
1 teaspoon dried thyme leaves
3⁄4 teaspoon salt
1⁄2 teaspoon black pepper
3⁄4 cup vegetable or chicken broth****
Heat oil in large skillet over medium heat until hot, and add green onion, cook for 1-2 minutes. Remove onions and put aside.
Brown chicken in single layer in skillet over medium-high heat. About 5 minutes per side.
Add onion, carrots, potatoes, thyme, salt and pepper to skillet.
Pour broth over chicken and vegetables. Bring to a boil over high heat, then reduce to simmer and cover. Cook for 40-45 minutes.
Uncover skillet; increase heat to medium. Cook 10 minutes or until sauce is slightly reduced and chicken is no longer pink in center.
* You may substitute 2-3 sliced garlic cloves, in place of garlic infused olive oil
** You may substitute 1/2 medium onion, diced, in place of green onion
*** You may substitute bone in chicken breasts only if you want a healthier option.
**** You may substitute 3⁄4 cup stout beer in place of the broth. We are gluten free so the broth works perfectly, but I bet the beer would be delicious as well.
Serve with a bubbly glass of green champagne and cheers to the Irish or anyone you feel like celebrating! Oh and you can’t forget the Irish cupcakes, no one wants you to forget those. 🙂