Irish recipes aren't just stews and corned beef. This recipe for Irish Chicken gives in a tarragon bacon & leek sauce is so delicious. It's a totally easy and delicious recipe to make with leftover rotisserie chicken. Plus, it's an awesome and different meal to serve around St. Patrick's Day, or any day! Learn how to make Irish Chicken with Tarragon Bacon sauce with this super awesome recipe.
What is Irish Chicken?
Irish chicken is simple but absolutely packed with flavor. Build flavors using bacon, leeks to make a wonderful sauce, then warming your chicken in it for an awesome bite. Keep it super keto friendly by serving it over some mashed cauliflower for a perfectly filling bite.
Why I love Irish Chicken
I mean, who doesn't love anything with chicken and bacon? It's amazing how well the two flavors play together. Plus, this is a great recipe to use up some precooked chicken you have laying in your fridge. Whether it's bought that way or leftover from an earlier recipe, this gives it a new and delicious way to get it on the table. Plus, it's a totally new and unconventional recipe that's perfect for St. Patty's day!
When to make Irish Chicken
This is A+ Irish comfort food, so that makes it great for many occasions. It goes great with a Guiness or Green Beer on a certain mid-march holiday, for one. It's a warm-you-from-the-inside-out meal on a cold winter's eve as well. It's also just a great meal when you need to make something delicious, quickly.
Irish Chicken Tips and Tricks
- I used precooked chicken for this recipe, as I often do for this. I'll pick up the large pack of rotisserie chicken breast meat from Costco for certain recipes. It's nice when I need something hassle free and quick to make for dinner.
- That said, you can definitely cook your own chicken if you prefer. Simply use chicken breasts pounding to ½ inch thickness. Cook them in the same pan first, about 4 minutes on each side. Remove and let rest while moving on with the steps below.
Let's Make Irish Chicken with Tarragon Bacon Sauce
Place bacon in a cold cast iron pan (affiliate). Place on burner and turn up to medium-low heat. Cook until underside of bacon begins to brown, about 5 minutes. Flip and cook until lightly browned all around. Remove to a plate lined with paper towel and set aside.
Add leeks and carrots to pan, along with 1 tbsp extra virgin olive oil. Stir in pan while cooking for 3 minutes, until leeks soften. Add tarragon leaves along with a pinch of salt and pepper cook two minutes more.
Next, add chicken stock and cook until reduced by half, about 3 minutes. While the stock is cooking, crumble the cooked bacon. When stock is reduced, add ½ the bacon to the pan, along with all of the chopped chicken breast. Pour in heavy cream and stir together. Simmer until chicken is heated through, about 3 minutes.
For a low carb option, serve over fresh mashed cauliflower (pictured). For the non carb-weary, mashed potatoes or rice work as well. Garnish with remaining bacon sprinkled over top.
What to do with leftover Irish Chicken with Tarragon Bacon Sauce
Store in an airtight container and place in the fridge. Keeps well for up to 5 days. Simple reheat in the microwave and enjoy.
PrintIrish Chicken with Tarragon Bacon Sauce
- Total Time: 25 minutes
- Yield: 4 1x
Description
Irish chicken is simple but absolutely packed with flavor. Build flavors using bacon, leeks to make a wonderful sauce, then warming your chicken in it for an awesome bite. Keep it super keto friendly by serving it over some mashed cauliflower for a perfectly filling bite.
Ingredients
- 1 leek (thinly sliced)
- 2 carrots (cut into a medium dice)
- 6 strips bacon
- 1 lb precooked chicken
- 2 tsp tarragon
- 1 cup half and half
- kosher salt
- black pepper
- olive oil
Instructions
- Place bacon in a cold cast iron pan (affiliate). Place on burner and turn up to medium-low heat. Cook until underside of bacon begins to brown, about 5 minutes. Flip and cook until lightly browned all around.
- Remove to a plate lined with paper towel and set aside.
- Add leeks and carrots to pan, along with 1 tbsp extra virgin olive oil. Stir in pan while cooking for 3 minutes, until leeks soften.
- Add tarragon leaves along with a pinch of salt and pepper and cook two minutes more.
- Next, add chicken stock and cook until reduced by half, about 3 minutes. While the stock is cooking, crumble the cooked bacon.
- When stock is reduced, add ½ the bacon to the pan, along with all of the chopped chicken breast. Pour in half-and-half and stir together.
- Simmer until chicken is heated through, about 3 minutes.
- For a low carb option, serve over fresh mashed cauliflower (pictured). For the non carb-weary, mashed potatoes or rice work as well.
Notes
- I used precooked chicken for this recipe, as I often do for this. I'll pick up the large pack of rotisserie chicken breast meet from Costco for certain recipes. It's nice when I need something hassle free and quick to make for dinner.
- That said, you can definitely cook your own chicken if you prefer. Simply use chicken breasts pounding to ½ inch thickness. Cook them in the same pan first, about 4 minutes on each side. Remove and let rest while moving on with the steps below.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish
Keywords: Irish Recipe, Keto Chicken, Chicken Bacon