Description
Seared chicken thighs roasted on a bed of bacon, cabbage, and potatoes, finished with a silky, savory whiskey-kissed cream sauce, offering a comforting Irish-inspired meal perfect for dinner.
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 (e.g., Jameson)
- ¼ cup heavy cream
- Salt to taste
- Pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 375 degrees Fahrenheit to prepare for roasting.
- Season Chicken: Pat the chicken thighs dry with paper towels. In a small bowl, combine salt, onion powder, garlic powder, black pepper, paprika, and dried thyme. Rub this seasoning mixture evenly over the chicken thighs and set aside.
- Cook Bacon: Place bacon slices in a cold 14-inch oven-safe skillet and heat over medium. Cook for about 8 minutes, flipping halfway through, until crisp. Remove bacon to a paper towel-lined plate to drain. Drain all bacon grease from the pan except for about one tablespoon.
- Sear Chicken: Melt the unsalted butter in the skillet. Add the chicken thighs skin-side-down in batches if needed, cooking over medium heat for 6-7 minutes, flipping halfway through, until skin is golden. Remove chicken to a plate, drain excess fat from the pan leaving about one tablespoon.
- Sauté Vegetables: Add chopped cabbage and diced onion to the skillet and cook over medium heat for 2-3 minutes until slightly softened. Remove the pan from heat.
- Add Liquids and Season: Stir together chicken broth, Irish whiskey, and heavy cream, then pour over the cabbage and onion mixture. Season with salt and pepper to taste.
- Assemble Dish: Evenly distribute the halved baby potatoes over the cabbage mixture, then crumble the reserved bacon over the potatoes. Arrange the chicken thighs skin-side-up on top of the vegetables and potatoes.
- Bake: Place the skillet uncovered in the preheated oven and bake for 40-55 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the potatoes are tender when pierced with a fork.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheat leftovers in the microwave in 30-second bursts or bake at 350°F for about 20 minutes until the chicken reaches 165°F.
- Freezing this dish is not recommended as it may affect texture and flavor.
- For make-ahead convenience, chop the vegetables and season the chicken a few hours before cooking. Refrigerate the chicken, skin-side up, uncovered to dry the skin for a crisp sear.
- Remove the chicken from the fridge and let sit at room temperature for 1 hour before cooking to ensure even cooking.
