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Chicken Delehanty


1 medium onion, thinly sliced

2 tbsp. oil

2 tbsp. butter

1 3 lb. frying chicken, cut in pieces

2 cups hard cider

2 cups chicken stock

¼ cup tomato paste

2 cloves garlic, mashed

Salt and pepper to taste

Pinch of cinnamon

Herb bouquet (2 cloves, ½ bay leaf, 2 tbsp. chopped fresh parsley, ½ tsp. thyme, wrapped in cheesecloth and tied with string)

1 lb. small white onions (about 15)

½ lb. mushrooms, sliced

2 tbsp. butter

¼ cup raspberry preserves

¼ cup Irish whiskey

  1. Sauté the onion in the oil and butter until it turns light yellow. Then remove the onion.
  2. Add the chicken pieces and brown on all sides (about 20 minutes).
  3. Then add the cider, chicken stock, tomato paste, garlic, salt, pepper, cinnamon and herb bouquet. Bring to a boil and then simmer for about an hour or until the chicken is tender.
  4. Meanwhile, sauté the white onions and mushrooms in butter until lightly browned. Set aside.
  5. When the chicken is done, remove it from the pot and place it on a hot platter. Strain the sauce and add raspberry preserves. Boil the mixture for 5 minutes to reduce the sauce.
  6. Arrange the chicken, mushrooms and white onions in a heavy pan. Pour the sauce over everything and then sprinkle the dish with Irish whiskey. Simmer briefly to blend the flavors and serve garnished with chopped parsley.

Serves 4-6

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