Bacon and cabbage is a traditional Irish festival dish. However this modified version adds chicken – either combined or on the side. If you’re hosting a St. Patrick’s Day dinner, this dish is better made ahead as the flavors are even better the second day.

Ingredients

• 4 slices bacon, cut into 1/4-inch pieces
• 4 boneless, skinless chicken breast halves (about 2-1/2 pounds)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, chopped
• 2 cups shredded cabbage (about 1/4 head of cabbage)
• 2/3 cup canned chicken broth
• 2 tablespoons half-and-half
• 2 tablespoons butter
• Salt and freshly ground black pepper to taste

Method

1. Preheat the oven to 375 degrees F. In a large skillet, cook the bacon over medium heat for about 5 minutes, or until crisp. Drain well on a paper towel-lined plate.

2. In the same skillet, brown the chicken for about 3 minutes per side. Remove the chicken breasts from the skillet, and transfer them to a large shallow baking dish. Bake for about 15 minutes, or until the chicken is done.

3. Wipe out the skillet. Heat the olive oil over low heat for 1 minute. Add the onion and garlic and saute for about 3 minutes. Add the cabbage and cook for another minute. Pour in the broth, turn the heat up to high, and bring the mixture to a boil, stirring often. Simmer for 8 to 10 minutes, until the cabbage softens.

4. Using a slotted spoon, spoon the cabbage onto plates. Bring the cooking liquid to a boil and allow it to reduce by half.

5. Stir in the half and half. Whisk in the butter. Stir the bacon into the sauce. Taste and add salt and pepper as needed.

6. To serve, slice the chicken into thin pieces. Arrange the chicken on top of the cabbage on the plates, and pour some sauce around and on top of the chicken.

This is excellent when served with Champs, a traditional (and very rich) form of mashed potatoes. Peel and wash 6 large potatoes. Cut into chunks. Boil until very tender. Meanwhile, clean 5 or 6 green onions. Thinly slice onions and about 4 inches of the greens. Saute in 1/2 cup butter until tender. You may add slivered garlic cloves to this if desired.
Drain potatoes well. Combine in a large bowl the potatoes, onions and butter, 1/2 cup of heavy whipping cream (or half-and-half), and salt and pepper to taste. Whip well and serve.