Dubliner Chicken Recipes

DUBLINER CHICKEN WITH PASTA, PANCETTA AND ARUGULA

Steps:

• Saute chicken, pancetta, shallots and garlic in a skillet over medium heat for about 10 minutes or until chicken and pancetta are cooked through.
• Remove from skillet and keep warm.
• Melt butter in same skillet over medium heat.
• When butter begins to foam, cook for 1 minute more until golden brown, being careful not to burn.
• Add chicken mixture, tomatoes and cooked pasta to skillet; cook for a minute more to heat through.
• Season to taste with salt and pepper.
• Stir in arugula, cheese and pine nuts and toss lightly.

THE DUBLINER

Steps:

• Add the large ice cube to a stemmed, wide-mouthed cocktail glass. Using the back of a large spoon, carefully pour the stout into the glass over the ice cube. Carefully layer the espresso liqueur, using the back of the spoon again, over the ice cube.
• In a shaker, add some ice, the heavy cream and curacao and whip-shake until combined. Float the cream on top of the coffee-infused stout, layering again with the back of a large spoon. Garnish with a couple coffee beans and serve immediately.

DUBLINER STUFFED CHICKEN WITH IRISH BACON AND CABBAGE

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.