Dublin Pub Chicken is a pub-style chicken dish with its roots in Dublin, Ireland. It’s a popular dish that consists of mashed potatoes and vegetables coated in breadcrumbs before being baked or fried until crispy. The ingredients are then tossed into the oven to finish cooking for an hour or two more.
The “oldest pub in ireland” is a Dublin pub that has been around since 1832. It’s also known for its chicken, which is why it’s called the “Dublin Pub Chicken.”
Chicken from a Dublin Pub is inspired by the warm and welcoming pubs of Dublin, where you may nourish both your body and your spirit.
The pubs of Dublin, oh, the pubs of Dublin. What could possibly be better, right?
Public Houses in Ireland are more than simply bars; they are welcome gathering places where people congregate to listen to great music, watch the bartenders pour a flawless glass of Guinness, have a drink or two, and eat some nice cuisine.
Good, nutritious meal. For example, one of the healthiest baked chicken dishes I’ve ever eaten is Chicken from a Dublin Pub.
The “Joint of the Day” is something that a lot of bars have.
I recall a tavern in Dublin, right off Grafton Street, serving chicken as the joint of the day. The Irish Chicken served at the Bleeding Horse bar was hearty and comforting.
It was basic and to the point, with chicken and bacon as the main Ingredients.
Along with veggies like cabbage, potatoes, and carrots, which are all good for you. The perfect meal to keep you warm while it’s freezing outdoors.
It was October, and the wind was howling like a hurricane. Umbrellas were flipped inside out as a result.
Mine was one of them.
But everything was comfortable and cozy in the tavern, which had rich dark woods. A refuge of safety.
When we stepped in, the scent of that chicken dish filled the room, so we had to order it.
My husband George drank his Guinness as we waited for the dinner. I, on the other hand, ordered a glass of wine.
Everyone, including two tables with complete families, was having a great time.
Our entrees were delivered after a short wait by the waiter.
The Irish Chicken was served in huge bowls topped with roasted chicken and packed with wonderfully prepared nutritious veggies.
I’m not sure whether it was the cuisine or the welcoming ambience of the bar, but that dish left an indelible impression on me.
So when we got home, I wanted to bring a little of Ireland home with me, so I attempted to reproduce that delicious meal.
Because that’s precisely what it was, I named it Chicken from a Dublin Pub.
Chicken from a Dublin Pub Ingredients
- Thighs of chicken
- Salt
- Pepper
- Thyme
- Sage
- Flour
- Bacon
- Garlic
- Shallots
- Potato
- Carrots
- Cabbage (green)
- Broth made with chicken
How to Make Pub Chicken in Dublin
Begin by chopping up the bacon and rendering it.
Scooping out the crisp bacon, then add seasoned Thighs of chicken to brown in all that deliciousness.
After the chicken has been removed, add the shallots, potatoes, and carrots to the pan and allow the caramelization magic happen.
After a minute or two, remove them and add sliced cabbage to the liquids, tossing quickly to combine the flavors.
Then, in an oven-safe pan, combine the cabbage, potatoes, shallots, and carrots.
Sprinkle the bacon over it all and finally top it with the browned Thighs of chicken.
For all those flavors to combine and cook together, bake it for an hour.
The end result? Well, it was almost Dublin. Nothing is like Dublin, but it was very close.
Please leave a comment and pin us on Pinterest if you enjoy this dish!
Also try Mediterranean Lemon Butter Chicken
Recipes to Print
Chicken from a Dublin Pub
Chicken from a Dublin Pub is inspired by the warm and welcoming pubs of Dublin, where you may nourish both your body and your spirit.
Time to Prepare: 10 minutes
1 hour to cook
1 hour 10 minutes total time
Main Dish Course
Irish cuisine
Keyword: Chicken from a Dublin Pub
2 persons per serving
calorie count: 409 kcal
Ingredients
- 2 Large Thighs of chicken
- Himalyan salt is recommended.
- a quarter teaspoon of pepper
- 1/2 teaspoon of thyme
- 1/4 teaspoon sage powder
- 1 tablespoon flour
- 2 thickly cut bacon strips
- 3 garlic cloves, minced
- 3 scallions, coarsely chopped
- 1 large potato, preferably Yukon Gold
- 3 Carrots, large Peeled and cut roughly
- 1/4 Head Cabbage (green) Roughly chopped
- 1/2 Cup Broth made with chicken
Instructions
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Preheat the oven to 375 degrees Fahrenheit.
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Salt, pepper, thyme, and sage are used to season the chicken. Using a little dusting of flour, lightly coat both sides. Remove from the equation.
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Cut bacon into 1/2″ pieces and place in a medium-high-heat frypan. Fry the bacon until it is crisp and the fat has been rendered. Remove the bacon from the pan and drain on paper towels.
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Cook for 1 minute with the garlic in the bacon drippings. In the same frypan, brown the seasoned and floured chicken for 3-4 minutes over medium high heat. Cook for another 3-4 minutes on the other side. Remove the pan from the heat.
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Add shallots, potatoes and carrots to frypan and allow to caramelize over medium high heat, about 3-4 minutes. Add Broth made with chicken and cook 1 minute to deglaze pan.
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Add raw cabbage to large baking dish. Pour vegetables and broth over top of the cabbage and sprinkle with bacon bits. Top with Thighs of chicken and place in oven. Cook 50-60 minutes, until chicken registers 165 degrees and vegetables are tender.
Nutrition
calorie count: 409 kcal | Carbohydrates: 28g | Protein: 22g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 24mg | Sodium: 1067mg | Potassium: 800mg | Fiber: 7g | Sugar: 11g | Vitamin A: 18155IU | Vitamin C: 56.4mg | Calcium: 103mg | Iron: 1.7mg
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