Good Morning Lovelies, 

Happy St Patrick’s Day to you all! Right now, I am donning my Temple Bar t-shirt, Guinness socks and if it gets a little chilly later, I have my Dublin jumper to put on. I may look a little too excited but that is because I really am lovelies! Ireland is a place of real beauty to me and I couldn’t adore it anymore than I already do. 

With a trip booked up to go back soon, I am counting down the days until I am back on the most beautiful island in the world. Until I get there though, I am bringing little bits of it into my home and today, in honour of St Patrick’s Day, I am doing so by making my family a big pot of this classic recipe. 

Grab your best Irish whiskey lovelies and head into the kitchen for this delicious Irish inspired chicken dish that will have you all shouting Slainte upon eating it…

Ingredients (For Four)

Six to Eight Chicken Thighs (With The Skin)

Two Tablespoons of Butter

Two Minced Cloves of Garlic

¼ Cup of Your Favourite Irish Whiskey (We Used Jamesons)

One Tablespoon of Honey

One Teaspoon of Wholegrain Mustard

½ Irish Apple Cider

½ Cup of Cream 

Fresh Thyme, Salt & Pepper To Taste

Tools

Frying Pan or Skillet

Paper Towels

A Spatula

A Plate 

Two Mixing Bowls

A Mixing Spoon

A Baking Tray

Method

1. To begin with, pat the chicken with a paper towel until it is very dry. Then in a large mixing bowl, add the meat, salt and pepper and season well on both sides, using your hands to coat them.

2. Using a large frying pan or skillet, warm it up over a medium heat, before adding in the butter. Allow it to melt before adding the chicken skin side down.

3. Cook the meat, without moving it, for six to eight minutes until deeply golden and crisp. When ready, flip and cook for three to four minutes more. 

4. Remove and place onto a plate. Don’t worry if it doesn’t look fully cooked, it isn’t just yet.

5. Using the same pan, lower the heat slightly, before adding in the garlic, and whiskey. Allow the mixture to reduce for one to two minutes.

6. Add in the cider, honey, mustard and thyme and allow to simmer for a further three to four minutes. 

7. When the sauce is ready, place the chicken, skin side up, back into the pan and allow it to simmer gently, not boiling, for 20 to 25 minutes. The chicken will be ready when it is at 74°C.

8. During the last five minutes of cooking, add in the cream and leave to thicken slightly. 

9. Once fully cooked, remove from the heat and allow to rest for five minutes before serving up.

Whilst the chicken is cooking, prepare the crispy colcannon stuffed potatoes that can go alongside the dish… 

1. Start by boiling some small potatoes, with the skin on, until they are just tender. Then place them onto a baking tray and smash them flat, using the back of a spoon or spatula. 

2. Pop the tray into your oven and roast at 220°C or until they are really crispy.

3. Once cooked, remove from the oven and remove the top layer of skin, scooping out the potato. 

4. Place the potato into a bowl with some cooked cabbage, scallions, butter and cream and mix together. 

5. When fully combined, scoop the mixture back into the crispy potato skins evenly and place back into the oven for 10 minutes to crisp up again.

Now all that is left to do lovelies is to grab a classic glass of chicken wine or a good hearty pint of Guinness and tuck in! You will really feel like celebrating St Patrick’s Day well into the night as soon as you take the first bite out of this lovelies! Slainte! 

Joey X