Ingredient: potato, preferably Yukon Gold

Dublin Pub Chicken, a hearty and flavorful dish, that has evolved over time, drawing inspiration from traditional Irish cuisine and the cozy ambiance of Dublin’s historic pubs.

Like many classic pub dishes, Dublin pub chicken likely started as a simple, rustic meal. Over time, cooks and chefs in Dublin’s pubs experimented with flavors, seasonings, and cooking techniques. The dish evolved to incorporate local ingredients and reflect the warm, convivial atmosphere of traditional Irish pubs.

Dublin pub chicken typically features roasted chicken atop a bed of healthy vegetables and is served in large bowls. 

Being someone who relates to the ‘taste of a memory’, I can only imagine anyone tasting this meal in a Dublin pub on a cool fall evening would come away with just that.

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Dublin Pub Chicken

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Rating: 5
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Course

Main Dish

Cuisine

European

Keyword

Dublin pub chicken

Servings

MetricUS Imperial

Ingredients

Chicken Thighs

• 4 chicken thighs
• 1/4 tsp sea salt
• 1/4 tsp pepper
• 1/2 tsp thyme
• 1/4 tsp sage, ground
• 1 Tbsp flour

Bacon / Vegetables

• 2 strips bacon, thick sliced
• 3 cloves garlic, minced
• 3 shallots, roughly chopped
• 1 large potato, preferably Yukon Gold
• 3 large carrots, peeled & roughly chopped
• 1/4 head green cabbage, roughly chopped
• 1/2-1 cup chicken broth

Course Main Dish Cuisine European Keyword Dublin pub chicken Servings MetricUS Imperial Ingredients Chicken Thighs 4 chicken thighs 1/4 tsp sea salt 1/4 tsp pepper 1/2 tsp thyme 1/4 tsp sage, ground 1 Tbsp flour Bacon / Vegetables 2 strips bacon, thick sliced 3 cloves garlic, minced 3 shallots, roughly chopped 1 large potato, preferably Yukon Gold 3 large carrots, peeled & roughly chopped 1/4 head green cabbage, roughly chopped 1/2-1 cup chicken broth

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 375 F.
2. Season chicken with salt, pepper, thyme & sage. Lightly sprinkle both sides with flour & set aside.
3. Cut bacon into 1/2" pieces & add to frypan over medium high heat. Fry the bacon until crisp & rendered. Scoop bacon out of pan & allow to drain on paper towels.
4. Add garlic to bacon drippings & cook 1 minute. Add seasoned/floured chicken to same frypan over medium high heat & allow to brown, about 3-4 minutes. Turn over & cook an additional 3-4 minutes. Remove from pan.
5. Add shallots, potatoes & carrots to frypan & allow to caramelize over medium high heat, about 3-4 minutes. Add chicken broth & cook 1 minute to deglaze pan.
6. Add raw cabbage to large baking dish. Pour vegetables & broth over top of the cabbage & sprinkle with bacon bits. Top with chicken thighs & place in oven. Cook 50-60 minutes, until chicken registers 165 F. & vegetables are tender.