Dubliner Stuffed Chicken With Irish Bacon And Cabbage Recipes

Steps:

• Peel the potatoes. Cut large ones into three or four pieces: leave smaller ones whole. Finely chop the parsley. Boil the water and in it dissolve the bouillon cube.
• Grill or broil the sausages and bacon long enough to colour them. Be careful not to dry them out! Drain briefly on paper towels. When drained, chop the bacon into one-inch pieces. If you like, chop the sausages into large pieces as well. (Some people prefer to leave them whole.).
• Preheat the oven to 300F / 150°C In a large flameproof heavy pot with a tight lid, start layering the ingredients: onions, bacon, sausages or sausage pieces, potatoes. Season each layer liberally with fresh-ground pepper and the chopped fresh parsley. Continue until the ingredients are used up. Pour the bouillon mixture over the top. On the stove, bring the liquid to a boil. Immediately turn the heat down and cover the pot. (You may like to additionally put a layer of foil underneath the pot lid to help seal it.).
• Put the covered pot in the oven and cook for at least three hours. (Four or five hours won't hurt it.) At the two-hour point, check the pot and add more water if necessary. There should be about an inch of liquid at the bottom of the pot at all times.
• To Serve. Guinness, bottled or draft, goes extremely well with this dish (indeed, adding a little to the pot toward the end of the process wouldn't hurt anything). Another good accompaniment is fresh soda bread, used to mop up the gravy!

Steps:

• Cook bacon in a deep skillet over medium heat until crisp, 5 to 7 minutes. Remove bacon from skillet and drain on a paper towel-lined plate. Reserve 1/4 cup drippings in skillet.
• Cook and stir cabbage in hot bacon drippings over medium heat until cabbage wilts, 5 to 7 minutes.
• Crumble bacon over cabbage. Stir and simmer until bacon is warmed, 2 to 3 minutes. Season with black pepper.

Steps:

• Preheat oven to 400°F Grease a baking sheet.
• Grate half the cheese and cut the rest into thin slices.
• Gently lift the skin from each chicken breast and insert the slices of cheese under it.
• Press skin down to seal.
• In a bowl, combine the bread crumbs, seasoning, salt, pepper, and grated cheese.
• Place the beaten eggs in a shallow dish and dip the chicken breasts into it.
• Dredge in bread crumbs and bake on prepared baking sheet for 35 to 40 minutes, until lightly browned.
• Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes.
• Drain on paper towels.
• Reserve.
• In a medium saucepan over medium to low heat, heat the oil.
• Sauté the onions and garlic until the onions are translucent, 3 to 5 minutes.
• Add the cabbage and mix well.
• Add the stock or broth, bring to a boil, and cook, stirring frequently, until the cabbage is tender.
• With a slotted spoon, transfer the cabbage to 4 heated plates.
• Keep warm.
• Boil the cooking liquid until reduced by half.
• Add the cream or half-and-half and cook to reduce by half again.
• Whisk in the butter, Strain the sauce and add the reserved strips of bacon.
• Slice the chicken breast onto the cabbage and pour the sauce around it.

Steps:

• Fry bacon until golden in a heavy three-quart casserole. Remove bacon from pan and drain on absorbent paper.
• Dry chicken pieces and brown them well, a few at a time, in the bacon fat in the pan. Remove chicken and set aside. Pour all but one tablespoon of the bacon fat out of the pan.
• Saute the onion in the one tablespoon of bacon fat over low heat until soft but not brown. Add the garlic and saute a few minutes longer. Add the vinegar and deglaze the pan, scraping up any browned particles. Add the cabbage to the pan, cover and cook over very low heat until the cabbage is wilted, 10 to 15 minutes.
• Stir in the wine, thyme, pepper and the bacon. Return the chicken to the pan. Cover and simmer over low heat about 35 minutes, until the chicken is done.
• Arrange the chicken on a serving platter. Arrange the cabbage mixed with bacon alongside or around the chicken, draining it well to leave as much cooking liquid as possible in the pan. Cover to keep warm.
• Briefly boil down the cooking liquid to thicken it slightly. Off heat, swirl in the butter bit by bit. Spoon some of the sauce over the chicken and the rest over the cabbage before serving.