Irish Rover Chicken Recipes

STICKY GUINNESS CHICKEN

Steps:

• Add the Guinness, ketchup, honey, balsamic, Dijon, and garlic to a small pot and bring to a boil over high heat. Reduce the heat and simmer for 15 minutes, or until it starts to thicken.
• While the sauce is simmering, start the chicken. Heat the oil in a large frying pan over medium-high heat. Add the chicken to the pan and brown it on both sides, about 10 minutes total. Drain the fat from the pan.
• Pour the slightly thickened Guinness sauce over the chicken and continue to cook the chicken, uncovered, turning it over a few times so the sauce coats both sides, for about 15-20 minutes, or until the sauce reduces and is thick and sticky.

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 CREAM CHICKEN

Steps:

• Place chicken between two sheests of heavy- duty plastic wrap, and flatten to 1/2 " thick, using a meat mallet or rolling pin. sprinkle with salt and pepper. Cook chicken in butter in a large pan over medium high heat 5-7 minutes on each side or till done. Remove chicken to platter, reserve drippings in pan. Set aside chicken and keep warm. Add whiskey to drippings in pan; cook over high heat. deglazing pan by scraping particles that cling to bottom. Cook till whiskey is reduced by half. Add whipping cream, green onions, and chopped tarragon; bring to a boil. Cook, stirring constantly; till thickened. Spoon sauce over chicken. Garnish. if desired. Serve immediately.

IRISH STOUT CHICKEN

Steps:

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

IRISH ROVER CORDON BLEU FRITTERS

Steps:

• Mix cheese,chicken,and ham together Form into small balls about 1 1/2 tablespoons each.
• Mix 1 pkg.
• batter mix with beer.
• Pour remaining batter mix onto a large plate.
• With a tablespoon and your fingers dip each ball into wet batter then roll it into the dry batter.
• Heat oil 375° Drop balls into hot oil fry until golden brown about 2 minutes Use a food processor to chop the cheese,chicken and ham.

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.