ONE POT IRISH CHICKEN

introduction

This one pot Irish chicken is a warm, simple meal made in one pan. It uses chicken thighs, bacon, cabbage, potatoes, and a small spice mix. If you like easy chicken meals, try a different but tasty chicken parmesan with alfredo sauce recipe for another simple dinner idea.

why make this recipe

• You cook everything in one pot. Cleanup is fast.
• The flavors are homey and simple.
• It uses common ingredients you may already have.
• It makes a filling family meal with meat and veg together.

how to make ONE POT IRISH CHICKEN

1. Make the dry rub and coat the chicken. See Directions below for the rub name.
2. Heat a large heavy pot or Dutch oven over medium heat. Add the reserved bacon fat.
3. Sear the chicken thighs skin-side down until browned, 4–6 minutes per side. Remove chicken and set aside.
4. Add sliced onion to the pot and cook until soft, 3–4 minutes.
5. Layer sliced potatoes, chopped cabbage, and cooked bacon in the pot. Season with a little salt and pepper.
6. Place the seared chicken on top of the vegetables. Pour 1/2 cup chicken stock into the pot.
7. Cover the pot and cook on low heat for 25–35 minutes, until potatoes are tender and chicken reaches 165°F (74°C).
8. Uncover for the last 5 minutes to let the top brown a bit, if you like. Serve warm.

Ingredients :

• 1 1/2 teaspoons thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper (1/2 teaspoon)
• 8 chicken thighs (or cuts of choice)
• 5 slices bacon (cooked and fat reserved)
• 1/2 head cabbage (roughly chopped)
• 4 potatoes (peeled and sliced into 1/4 inch rounds)
• 1 medium onion (sliced )
• 1/2 cup chicken stock
• salt and pepper (to taste)

Directions :

DRY RUB, IRISH CHICKEN

• Mix thyme, smoked paprika, salt, onion powder, garlic powder, and pepper.
• Pat chicken dry and rub spice mix over each piece.
• Cook bacon until crisp, reserve fat for cooking.
• Sear chicken in bacon fat, then set aside.
• Sauté onion, add potatoes and cabbage, layer bacon and chicken, add stock, cover and cook until done.

how to serve ONE POT IRISH CHICKEN

• Serve hot straight from the pot.
• Spoon pan juices over chicken and potatoes.
• Add a side of crusty bread or a simple green salad if you like.
• A squeeze of lemon or a sprinkle of fresh parsley brightens the dish.

how to store ONE POT IRISH CHICKEN

• Cool to room temperature, then store in an airtight container in the fridge for up to 3 days.
• For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
• Reheat gently on the stove over low heat with a splash of stock or in the oven at 325°F until warmed through.

tips to make ONE POT IRISH CHICKEN

• Use the bacon fat to add more flavor when searing the chicken.
• Cut potatoes evenly so they cook at the same rate.
• Do not overcrowd the pot when searing; work in batches if needed.
• Check chicken temperature to avoid undercooking or drying it out.
• If you like a bit of crisp, remove the lid at the end and finish under a broiler for a minute (if your pot is oven-safe).

variation (if any)

• Use chicken breasts instead of thighs; watch cooking time so they do not dry.
• Add carrots or parsnips with the potatoes for more root veg.
• Swap smoked paprika for regular paprika or a pinch of cayenne for heat.
• Make it dairy-free and keep it simple, or add a splash of cream at the end for a richer sauce.

FAQs

Q: Can I use bone-in or boneless chicken?
A: Yes. Bone-in gives more flavor and stays juicy. Boneless cooks faster so check time.

Q: Do I need to cook the bacon first?
A: Yes. Cook bacon until crisp, reserve the fat for searing and add chopped bacon back with the veg.

Q: Can I use frozen potatoes or cabbage?
A: Fresh gives best texture. If you use frozen, reduce cooking time and watch for extra water.

Q: How do I know the chicken is done?
A: The chicken is safe at 165°F (74°C). Use a meat thermometer or cut into the thickest part to check.

Q: Can I make this in the oven instead of on the stove?
A: Yes. After searing, cover and bake at 375°F for 30–40 minutes until potatoes and chicken are done.

One Pot Irish Chicken

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Irish
• Diet: Paleo

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Description

A warm and simple one pot meal featuring chicken thighs, bacon, cabbage, and potatoes, all cooked together for a hearty family dinner.

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Ingredients

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• 1 1/2 teaspoons thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 8 chicken thighs
• 5 slices bacon (cooked and fat reserved)
• 1/2 head cabbage (roughly chopped)
• 4 potatoes (peeled and sliced into 1/4 inch rounds)
• 1 medium onion (sliced)
• 1/2 cup chicken stock
• Salt and pepper (to taste)

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Instructions

1. Mix thyme, smoked paprika, salt, onion powder, garlic powder, and pepper.
2. Pat chicken dry and rub spice mix over each piece.
3. Cook bacon until crisp and reserve fat for cooking.
4. Sear chicken in bacon fat, then set aside.
5. Sauté onion, then add potatoes and cabbage.
6. Layer bacon and chicken, then add stock.
7. Cover and cook until done, about 25–35 minutes.

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Notes

Cool to room temperature and store in an airtight container in the fridge for up to 3 days. For longer storage, freeze for up to 2 months.

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Nutrition

• Serving Size: 1 serving
• Calories: 500
• Sugar: 3g
• Sodium: 700mg
• Fat: 22g
• Saturated Fat: 6g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 90mg