Recipe: Pub-Style Irish Chicken & Veggie Stew

Years ago, I snagged this one-skillet recipe from a grocer checkout cookbook. Irish Recipes or St. Patrick’s Day–I can’t remember. Really, throw anything Irish within my line of sight, and you’ve got my attention.

This family-friendly meal has become a staple in our house. Once you taste the first bite, you can’t help but think comfort food. It’s got a little bit of everything: fresh veggies, chicken and an herb-based broth that’ll make your heart long for the Cliffs of Moher.

Okay. Maybe that was a little over the top. What can I say? I’ve watched Leap Year recently and I’m feelin’ my Irish roots.

Nevertheless, I really think you’ll enjoy it, too.

Ingredients:

6-7 chicken legs and thighs, mixed

2 medium carrots

1 onion

2 cloves garlic, finely chopped

1 green bell pepper

8-10 small gold potatoes, cut into 1-inch cubes

2 cups Flour (I use self-rising, because I like it more)

1 cup Italian bread crumbs

paprika (to taste)

salt/Pepper (to taste)

rosemary (to taste)

parsley (to taste and if desired)

3-4 tbsp Olive oil

1 can chicken broth or stock (salt free)

2 chicken bouillon cubes

water

Directions:

Rinse chicken and toss in a bowl. You don’t have to use egg wash, but I do. 2 eggs will work fine. Set aside. In a separate bowl or bag, mix flour, bread crumbs, paprika, salt and pepper. You’re making a fry-batter. If you’re from the South, you know what that is. In a deep skillet, heat up olive oil on medium-high heat. You’ll have to eyeball this, too, depending on how big your chicken legs and thighs are. Toss legs and thighs in dry mix, shake off the excess and brown in oil, turning once, 3-4 minutes on each side. Remove chicken and set aside to rest. Leave drippings in skillet. Cut up carrots, onion, bell pepper, garlic and potatoes and toss in skillet, until the onions soften. Add chicken broth, bouillon cubes and enough water to barely cover the peaking potatoes.

Bring to a slow boil, turn down heat. Add rosemary and parsley. These herbs are what really makes this dish, so don’t be bashful. Add your chicken legs and thighs. Use tongs to turn the chicken so that each piece is coated in the broth/herb mixture. Cover and simmer on medium heat for 45 minutes or until the chicken reaches an internal temperature of 165 degrees.

The first batch I ever tried called for a dry white wine (like pinot grigio) instead of water, but since white wine isn’t something I keep on hand, I replaced it with water at no sacrifice to taste.

Enjoy!

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