RUSTIC IRISH CHICKEN AND CABBAGE STEW RECIPE - RECIP…
Enjoy this classic Irish chicken cabbage stew recipe made extra aromatic with the addition of stout beer in its broth.
Provided by Rommel
Total Time 7 hours 45 minutes
Prep Time 15 minutes
Cook Time 7 hours 30 minutes
Yield 6
Number Of Ingredients 16
Steps:
- Combine the beer, 2½ cups of broth, garlic, bay leaves, and thyme. Set aside.
- Place the onions at the bottom of the crockpot.
- On the bed of onions, layer the chicken pieces on top.
- Distribute the bacon and mushrooms evenly on top of the chicken.
- Pour the beer mixture over the chicken. Cover and cook over High for 3 to 4 hours, or on Low for 6 to 7 hours
- Roughly 2 hours before the stew is ready, add the potatoes and carrots.
- Add your cabbage roughly 1 hour before the stew is ready. Continue cooking.
- Roughly 15 minutes before it is ready to be served, dissolve the flour in the remaining broth.
- Temporary remove chicken from the mix and set aside. Add your slurry into the crockpot while stirring.
- Once the starch has been combined, return the chicken, season to taste with salt and pepper and allow to finish cooking
- Serve together with potatoes of your choice, or crusty bread.
Nutrition Facts : Calories 591.00kcal, CarbohydrateContent 28.00g, CholesterolContent 155.00mg, FatContent 38.00g, FiberContent 6.00g, ProteinContent 32.00g, SaturatedFatContent 11.00g, ServingSize 6.00 , SodiumContent 825.00mg, SugarContent 8.00g, TransFatContent 1.00g
CHICKEN FINGERS JUST LIKE RAISING CANE'S - RECIPES.NET
Whether for parties or simply a snack, chicken fingers do not disappoint. Discover how to make these delicious chicken fingers inspired by Raising Cane's.
Provided by Andrea
Total Time 2 hours 15 minutes
Prep Time 2 hours 0 minutes
Cook Time 15 minutes
Yield 6
Number Of Ingredients 12
Steps:
- Soak the chicken strips in buttermilk and refrigerate for at least 2 hours.
- Prepare 3 bowls. Whisk the egg with a little water in the first bowl.
- Place the breadcrumbs and seasonings in the second bowl.
- Combine the flour and baking powder in last bowl.
- Dredge the chicken in the flour first, then dip it in the eggs and finally coat in the breadcrumbs.
- Deep fry at 350 degrees F. Leave in the pan for about 10 minutes, until the skin is golden.
- Place on a paper towel to absorb extra oil.
- Serve with ketchup or barbecue sauce.
Nutrition Facts : Calories 1,387.00kcal, CarbohydrateContent 36.00g, CholesterolContent 104.00mg, FatContent 126.00g, FiberContent 2.00g, ProteinContent 31.00g, SaturatedFatContent 13.00g, ServingSize 6.00 , SodiumContent 820.00mg, SugarContent 6.00g, TransFatContent 1.00g, UnsaturatedFatContent 76.00g
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