Dublin (Or Irish, Or Guinness) Chicken
Chef Chris Manning cooks another old Irish dish in honor of St. Patrick's Day next week.
He calls it Dublin chicken, but it's also known as Irish chicken or Guinness chicken.
You can serve it over mashed potatoes like the chef did or over egg noodles, rice or toast points.
- - 1 whole chicken cut into parts or equivalent in boneless chicken
- - Spice rub (see below)
- - 2 tablespoons bacon drippings
- - 1 medium onion, sliced
- - 2 cloves garlic, minced
- - 2 tablespoons flour
- - Half head of cabbage, roughly chopped (the chef uses kale)
- - Four slices bacon, cooked and cut into bite-size pieces
- - Half cup chicken broth
- - Half cup Guinness stout
- - Cheddar cheese, shredded
- Spice Rub
- - 1/2 teaspoon onion powder
- - 1 1/2 teaspoons thyme
- - 1/2 teaspoon salt
- - 1/4 teaspoon pepper
- - 1/2 teaspoon garlic powder
- - 1 teaspoon sweet paprika
- Combine ingredients for spice rub, and rub it on chicken. Bake chicken at 375 degrees for 45 minutes.
- Sweat onions in bacon grease in saucepan on medium heat, add garlic and cook for 1 minute. Add flour and cook for 3 to 4 minutes. Add cabbage and cook until it begins to wilt.
- Add chicken, bacon, broth and Guinness. Turn heat to low and let simmer until sauce thickens and coats the back of a spoon.
- Serve by putting cheddar on top of prepared mashed potatoes (or noodles, rice or toast) and more on top of the chicken mixture.
- Pairs well with Frontenac Gris from Coyote Moon Vineyards.