Can anyone give me a good Irish chicken recipe that doesn't use curry?

Question

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.

Answer 1

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.

Answer 2

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

Answer 3

Irish cooking dose not contain curry!

Answer 4

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

Answer 5

NOOOOOOOOOOOOOOOOO! I CAN NOT

Answer 6

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 b*****s 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.

Answer 7

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.

Answer 8

Here are two that look good to me:

http://allrecipes.com/Recipe/Irish-Chick...

http://allrecipes.com/Recipe/Irish-Chick...