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Celebrating St. Patrick’s Day : Irish Stout Chicken, Leek Chive Champ & Irish Soda Bread

It’s almost St. Patrick’s Day! It’s almost St. Patrick’s Day!

I’m excited. Can’t you tell? Kiddo didn’t go see her mom or siblings over the weekend so we decided to celebrate St. Patrick’s Day since her father and I will be celebrating all day long on Tuesday while she goes to school and hangs out with grammie and/or her friends.

Normally we enjoy corned beef and cabbage or what we call around here, Boiled Dinner. It’s a family tradition from my mom and her parents. We also make Irish Soda Bread.

Corned beef (brisket) is expensive. Normally I am on top of things and I take a 45 minute drive to a store that sell it year-round at discount. I buy a few and freeze them for when the mood strikes. Sometimes I cook the meat without the ‘corned’ seasoning packet and just have simple brisket. I haven’t had a chance to get out that way and the few stores around here are selling these really small pieces for $20. Ummmm no. That is just not going to happen.

When we got snowed-in up in Traverse City, we did manage to make our way down the road to stop in at the market for some snacks. I picked up this little Irish Pub Food recipe booklet. That is where the two recipes I am sharing come from.

Celebrating St. Patrick's Day : Irish Stout Chicken, Leek Chive Champ & Irish Soda Bread | Nevermore Lane


Celebrating St. Patrick's Day : Irish Stout Chicken, Leek Chive Champ & Irish Soda Bread

Irish Stout Chicken

The Irish Stout Chicken I ended up cooking a little different from what the recipe directions said to do. I didn’t have the right size pan. So, I fried the chicken in the pan as directed, then I put the chicken on a baking sheet and baked it in the oven. We love twice-baked chicken (I have to make the legs and thighs twice baked otherwise I can’t get past the texture) so this wasn’t a big deal. I left the chicken juices and oil in the bottom of the pan and continued to make the recipe as directed. Then when the chicken was done and had that nice crispy layer that we like, I transferred it back to the pan for a bit so it could absorb some of the flavors from the vegetables and seasoning.

Husband loved this whole recipe. Kiddo loved the chicken. She wasn’t a fan of the parsnips though. But that’s ok, she loves so many other vegetables I am not going to complain. She did eat the carrots and peas.


Irish Stout Chicken ~ Twice Baked

Chrystal Mahan YUMeating.com
My recipe adapted from Irish Pub Foods published by Best Recipes: PIL Cookbooks
4.75 from 16 votes


  • 2-4 tbsp vegetable oil
  • 1 small onion chopped
  • 2 garlic cloves minced
  • 2-3 lbs chicken legs and thighs my recipe in this post had 3 thighs and 6 legs
  • 5 carrots sliced
  • 2 parsnips sliced
  • thyme a few shakes from the shaker
  • salt to your tastes
  • pepper to your tastes
  • 1 cup Irish Stout I actually used Guinness Draught
  • 8 small mushrooms sliced
  • 1 cup frozen peas


  • Preheat oven to 350
  • In a large skillet heat the vegetable oil.
  • Add the onion and garlic. Cook on medium-low until tender.
  • Remove from pan, put into bowl and set aside.
  • Add vegetable oil to the same pan.
  • Add chicken in a single layer.
  • Brown on all sides. Around 5-7 minutes each side.
  • Transfer the chicken to a baking sheet. Do not drain or clean pan.
  • Place chicken in oven.
  • Using the same pan add the onion mixture, parsnips, carrots, thyme, salt and pepper.
  • Then add the stout, bringing it all to a boil.
  • Reduce heat to low and simmer for 15 minutes.
  • Add mushrooms and peas.
  • Cover and cook another 10 minutes.
  • Because we like the twice baked taste of the chicken, we let our chicken cook while we were making the rest of the recipe. You can take yours out sooner (when the meat thermometer says it is done.)
  • Remove chicken from oven and place in the pan. Stirring the juice and vegetables around and on top of the chicken.
  • Allow to simmer together for about 5 minutes.
  • Plate the chicken and serve.



Celebrating St. Patrick's Day : Irish Stout Chicken, Leek Chive Champ & Irish Soda Bread | Nevermore Lane

Leek and Chive Champ

Champ is the cousin to mashed potatoes or the step sister to Colcannon. Champ is native to Norther Ireland (think Belfast.)

This Leek and Chive Champ wasn’t made by the books. I tend to do that a lot. I purchased the leeks with the idea I was going to make a batch of potato leek soup and then use the rest of the leeks for this recipe. I kept putting it off and then my poor leeks started to look a little worse for wear. I stuck them in a cup of water and when I got a bit of time I went ahead and sliced them up; cooking them according to the recipe instructions. I then put them in a container and saved them in the fridge until I was ready to make the champ.  Then I sort of boiled the potatoes, mashed them and added the chives / green onions and warmed up leeks.

The original recipe called for 3 potatoes and 2 leeks. We used 4 potatoes and 3 leeks. I would change it though. Kiddo wasn’t a fan. It was to onion-y for her. She likes leeks but it was a little too much for her in the potatoes like this. Hubs was the same way. I actually liked it, but felt we could cut the leeks down. So, for next time, I am going to do 5 medium potatoes and maybe 1 – 2 leeks. I would suggest the same for you, too. Unless of course you really like leeks 😉


Leek & Chive Champ

Chrystal Mahan YUMeating.com
Adapted from Irish Pub Foods published by Best Recipes: PIL Cookbooks
4.75 from 16 votes


  • 4-5 medium russet potatoes peeled and diced
  • 6 tbsp butter divided
  • 2 large leeks trim off the really dark tops. We want the light green and white parts only. Sliced.
  • 1/2 cup milk
  • 1/4 cup chopped fresh chives we use green onions, about 3 stalks
  • 1 tsp salt
  • 1 tsp black pepper
  • 3/4 cup prepared French fried onions


  • In a medium stock pot or dutch oven add a tbs of butter and the leeks.
  • Cook until tender, about 3-4 minutes.
  • Put on a plate or in a bowl and set aside.
  • Using the same pot add the potatoes.
  • Cover with cold water until the water is about 2 inches above the potatoes.
  • Bring to a boil.
  • Reduce heat and continue cooking for another 15 minutes or until potatoes are tender.
  • Drain and return to pan.
  • Use a masher to mash the potatoes or a hand mixer if you prefer.
  • Add milk, 2 tbs butter, chives (or green onions) and leeks. Use a wooden spoon or plastic spatula to mix. Folding ingredients into each other.
  • Divide champ into bowls or serve on plate.
  • Use a spoon to make a dip in the middle. Divide remaining butter so it will melt into a pool in the center of the potatoes.
  • Salt and pepper to taste.
  • Sprinkle the French fried onions on top.



Celebrating St. Patrick's Day : Irish Stout Chicken, Leek Chive Champ & Irish Soda Bread | Nevermore Lane

Irish Soda Bread

The last few times we’ve made soda bread I have used my standard recipe of equal parts whole wheat flour and white flour. I find that this helps me with less stomach distress and helps to keep the glycemic index a little lower. We were out of whole wheat flour, so this is my other traditional recipe. My husband favors this recipe the most. He says it also reminds him of traditional Viking bread. It reminds me of the bread they eat in the Hobbit and LOTR movies. I guess, in theory it is probably the same 😉 I also love cooking mine in the cast iron skillet. It just seems to work better than a round pan.

Irish Soda Bread
Author: Chrystal Mahan YUMeating.com
  • 4 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup milk
  • 1 tbsp vinegar
  • Dried Herbs
  • oregano
  • rosemary leaves
  • thyme
  • caraway seeds
  • parsley
  1. Preheat oven to 450.
  2. Put 1 tbsp of vinegar into the cup of milk and set aside. This is homemade ‘spoiled’ milk.
  3. In a large bowl add the flour, baking soda and salt.
  4. Mix.
  5. Add the spoiled milk.
  6. Form into a ball. If your dough is too dry, add a splash of milk and a drop of vinegar at a time.
  7. Put into a pan and form into a round shape.
  8. Don’t forget to cut a cross in it and bless the bread!
  9. Then sprinkle the dry herbs on top.
  10. You will cook at 450 for 10 minutes.
  11. Reduce heat to 400 and cook another 15-20 minutes.


Celebrating St. Patrick's Day : Irish Stout Chicken, Leek Chive Champ & Irish Soda Bread | Nevermore Lane

What are your plans for St. Patrick’s Day; any special meals?


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  1. I am not familiar with traditional Irish foods, but I would love to try some one of these days. It all sounds so good.

    1. Considering that I live in Boston, which is basically mini Ireland, I can’t believe I haven’t had more Irish foods.

  2. For St. Patrick’s Day, we usually walk across the street to my mother in law’s for a Reuben sandwich. I can’t stand Reuben sandwiches so I just may have to stay home and make the Irish Stout Chicken. That sounds sooooo good!

  3. 5 stars
    These recipes look delicious. I’ve never heard of the chicken, but that’s the first one I’m going to try. It looks divine.

  4. It all looks delicious, including the Irish bread. I’ll make my husband a homemade Reuben for St. Pat’s day. He loves them. I want your bread!

  5. Love Irish Soda Bread. Well, I love many Irish recipes so I am going to try your stout chicken as well.

  6. omg this chicken sounds pretty delicious!!!! I know I won’t get to this before st.pattys day but definitely need to pin so I can try myself!!! Yum!!!

  7. 4 stars
    I usually only wear green on St Patricks Day. It seems like I am missing out by not delving deeper into the Irish traditions including these recipes.

  8. I have not eaten much Irish food in my day, but these would be so perfect to try tomorrow for St. Patricks. I’d love to try them.

  9. I was going to go all out but the day slipped up on me and now I won’t be. I do think it’s fun to celebrate though. 🙂

  10. I’ve never twice baked chicken legs and thighs, but I’m totally doing it now because I’m not a fan of the texture either. Thanks for sharing these recipes. I might forgo my thoughts of corned beef hash for this.

  11. I wasn’t sure what I was going to prepare for my family to celebrate,but these all look so good! We may have to celebrate St. Patrick’s Day all week.

  12. The Hubs has gotten really good at making Irish Soda Bread. Other than that we made some shamrock cookies with the kids this past weekend.

  13. Now I am feeling bad that we are just having corned beef and cabbage for dinner. These recipes look much more impressive than what I’ll be serving lol!

  14. So many fantastic recipes for today that I wish I could try out. I’m not much of a cook so I think I’ll do something simple and tasty for the whole family to enjoy like the Irish soda bread.

  15. These recipes look super yummy! My daughter had to get 2 teeth removed today so I will be making her a shamrock shake and some green mashed potatoes!

  16. I normally do the corned beef and cabbage with carrots and potatoes but for some reason I didn’t do anything this time around.=( These recipes look delicious.

  17. I am starting to realize I haven’t a clue what Irish food is haha. I have not had or even heard of many of these! The soda bread looks so good!

  18. These recipes looked awesome! I definitely am going to try the Leek Chive Champ & Irish Soda Bread. Thanks for sharing!

  19. We don’t do traditions on St Patricks and not familiar with the Irish foods but that chicken sure looked good!

  20. I love the taste of Irish pub food. You just gave me ideas on what to prepare for our next exciting family lunch. Hope to make the Irish soda bread right.

  21. I’ve misplaced my copy of this book. Is there anyway you can share the Irish Lamb Stew recipe? I already have my lamb ready to go! Who publishes this book?

    1. I found this book at the supermarket checkout line last year. It is currently packed away due to a recent move. Off the top of my head, I can’t remember who published it. But, here is a link to a great Irish Stew recipes : CLICK

      1. I finally found my book. The last time I used the book I made the stew for my sister-in-law after she had a baby. Brilliant me decided to make her a copy of the recipe since she loved it. Naturally, I found it still in my copier!!

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