Can anyone give me a good Irish chicken recipe that doesn't use curry?!
Answers: My wife is not the spice type and I'm looking for a good meal to surprise her on St. Patrick's Day. She loves chicken but all I can find curry chicken recipes. Any ideas, her family is from the west in Lisconner.
Irish Chicken and Dumplings
2 cans (10.75 ounces each) Healthy Request?, reduced-fat cream of chicken soup, condensed
3 cups water
1 cup sliced or chopped celery
2 medium onions, coarsely chopped
1/2 teaspoon salt (optional)
1/2 teaspoon poultry seasoning
1/2 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
4 whole carrots, sliced (about 4 cups)
1/2 cup frozen green peas
2 large potatoes, cut into 1/2-inch slices, then quartered
1 1/2 cups reduced-fat Bisquick? baking mix
1/3 cup low-fat buttermilk
1/3 cup fat-free half-and-half or low-fat milk
Preparation:
1. In large saucepan, add condensed soup, water, celery, salt if desired, onions, poultry seasoning, pepper, chicken breasts potatoes and carrots. Bring to boil, reduce heat to simmer and cover pan. Simmer over low heat about 30 minutes.
2. Remove chicken from the saucepan, shred it into bite-sized pieces (or break up into pieces in saucepan using a spatula) and return to saucepan and stir in the peas.
3. Add Bisquick?, buttermilk, and fat free half-and-half to medium-sized bowl and blend to make a soft dough. Drop dough by tablespoonfuls into the simmering stew. Cover pan and simmer about 20 minutes. Uncover pan and simmer 10 minutes more. Serve hot!
Yield: 6 servings
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IRISH CHICKEN WITH STOUT
Ingredients
2 tablespoons vegetable oil
1 medium onion , chopped
2 large garlic cloves , minced
1 (3-4 lb) chicken , whole, cut into serving pieces
5 carrots , peeled and chopped
2 parsnips , peeled and chopped
1 teaspoon dried thyme leaves
3/4 teaspoon salt
1/2 teaspoon black pepper
3/4 cup stout beer , such as Guinness
1/2 lb fresh button mushrooms
3/4 cup frozen peas
Directions:
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.
NOOOOOOOOOOOOOOOOO! I CAN NOT
just put enough curry in it to taste. you can keep the authenticity without overpowering it. ask someone who does a lot of indian cooking about finding a mild curry.
Casserole Roast Chicken with Leeks and Bacon
1.56kg/3lbs chicken
225g/8oz galtee bacon
450g/1lb leeks, trimmed
15g/1/2oz Irish butter
1 splash of sunflower
Garnish
15g/1 tablespoon chopped parsley
146ml/1 cup oxo stock
146ml/1cup light cream
salt and SAXA pepper
Preheat oven to 180c/350f/
Cut the white parts of the leeks into rounds and wash them well
Cut the rind of the bacon and cut into 1cm cubes
Remove lumps of fat from inside the end of the chicken
Season with salt and saxa pepper
Rub the Irish butter over the breast and legs of the chicken and put it breast side down into a casserole
Allow it to brown on a gentle heat this can take 5-8 minutes
As soon as the breast is golden remove from the casserole and keep aside
Add pieces of bacon to the casserole with a splash of oil
Cook the bacon until golden, add the sliced leeks and toss together in the bacon fat
Season with saxa pepper
Place the chicken on top of the leaks and bacon and cover the casserole
Put into the oven on moderate heat for 1 hour until chicken is fully cooked
When chicken is cooked remove to a serving dish lift out the leeks and bacon with a perforated spoon
Skim the juices of all fat
Add the oxo stock and cream and bring to the boil.
The sauce should not be too thick, just thick enough to coat lightly the back of a spoon
Allow to simmer on a low heat while you carve the chicken
Spoon the sauce over the chicken and serve
Here are two that look good to me:
http://allrecipes.com/Recipe/Irish-Chick...
http://allrecipes.com/Recipe/Irish-Chick...
How about just a plain old roasted chicken , seasoned with just olive oil, salt and pepper with roasted potatoes and carrots! For a real treat you can boil the cabbage and potatoes in water until soft, drain and add a little butter to it...its yummy
Irish cooking dose not contain curry!
Can't beat the traditional Irish sunday dinner - Roast chicken, roast spuds, gravy (Bisto, not the American creamy gravy), and whatever veg you like. And something nice for dessert of course.