Irish Chicken Stew Recipes

IRISH CHICKEN AND DUMPLINGS

Steps:

• In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.
• Add potatoes and carrots; cover and cook another 30 minutes.
• Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
• Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

TRADITIONAL IRISH STEW

Steps:

• Add the cabbage (if using), replace the lid, and cook for another hour. Check from time to time to make sure the stock hasn't reduced too much. If it has, add a little boiling water. The meat and vegetables should always be covered in liquid. If the sauce is too runny at the end, you can always cook the stew a little longer with the lid removed.

IRISH STOUT BRAISED CHICKEN THIGHS

Steps:

• Heat a heavy stock pot or dutch oven over medium high heat. When the pot is hot, add the bacon and cook until the it has rendered it's fat and is crispy. Transfer the bacon to a dish lined with paper towels and set aside.Transfer all but one tablespoon of bacon grease to a small bowl.
• Add the onions and carrots to the pot. Saute, stirring occasionally until the onions have softened. Transfer the vegetables to a bowl.
• Add 1 tablespoon bacon grease back into the pot. Pat the chicken thighs dry with a paper towel. Season the chicken with salt and pepper and add them, skin side down into the pot. Cook for 5-6 minutes, until chicken skin begins to turn crispy and golden. Use tongs to flip the chicken over and cook for an additional 3-4 minutes. Transfer the chicken to the dish with the vegetables.
• Drain off the any excess grease from the pot.
• Transfer the chicken and vegetables back to the dutch oven and add the diced pears, potatoes, caraway seed, stout and chicken broth. Bring to a boil then cover with the lid and reduce heat to a simmer and cook for 20 minutes.
• Stir in the escarole and simmer for 2-3 minutes to wilt.
• In a small bowl, combine the cornstarch and water or broth and mix until combined. Bring the chicken thighs to a low boil and stir in the cornstarch slurry. Cook for one minute until the sauce thickens slightly.
• Stir in the frozen green peas and cook for one minute. until thawed. Sprinkle the crisped bacon over the chicken and serve.

IRISH CHICKEN STEW

Steps:

• 1. Heat oil in a large skillet over medium heat until hot. Add onion, celery and garlic; cook and stir 3 minutes or until tender. Remove vegetables with slotted spoon to a small bowl.
• 2. Arrange chicken in single layer in skillet. Cook over medium-high heat 5 minutes per side or until lightly browned.
• 3. Add onion, celery, garlic, carrots, parsnips, potatoes, thyme, salt and pepper to the skillet. Pour stout over chicken and vegetables. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 35 minutes.
• 4. Add mushrooms and corn to skillet. Cover and cook 10 minutes. Then uncover skillet; increase heat to medium. Cook 10 minutes longer or until sauce is slightly reduced and chicken is no longer pink in center.