Irish Chicken
Ingredients
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 preferably
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 I used Jameson
¼ cup heavy cream
salt to taste
pepper to taste
Directions
Preheat the oven to 375 degrees Fahrenheit.
Pat 1 ½ pounds bone-in, skin-on chicken thighs very dry with paper towels.
Combine 1 teaspoon salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon ground black pepper, ¼ teaspoon paprika, and ¼ teaspoon dried thyme in a small bowl, then rub evenly all over the chicken. Set aside.
Add 6 slices bacon to a cold skillet, then heat over medium. Cook for about 8 minutes, flipping halfway through, until crisp. Remove the bacon to a paper towel-lined plate to drain. Drain off all the bacon grease except for about a tablespoon.
Melt 1 tablespoon unsalted butter in the skillet, then add the chicken skin-side-down to the skillet in batches and cook over medium heat for 6-7 minutes, flipping halfway through. Remove the chicken to a plate and drain the fat from the pan except for 1 tablespoon or so.
Add 4 cups chopped cabbage and 1 cup diced onion to the skillet and cook for 2-3 minutes, then remove from the heat.
Combine ¼ cup chicken broth, ¼ cup Irish whiskey, and ¼ cup heavy cream, then pour over the cabbage. Season with salt and pepper to taste.
Add ½ pound baby potatoes evenly over the top of the cabbage mixture, then crumble the reserved bacon over the top.
Place the chicken on top of the cabbage and potatoes, keeping it skin-side-up. Bake uncovered for 40-55 minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the potatoes are fork-tender.