Irish Chicken with Cabbage, Potatoes, Bacon and Onions

why make this recipe

This dish is warm, filling, and easy to make. It uses simple ingredients you can find at any store. The chicken, cabbage, potatoes, bacon, and onions cook together and taste like home. This meal works for a weeknight or a family dinner.

introduction

This Irish chicken recipe is simple and tasty. It cooks in one pan and uses the chicken juices to flavor the vegetables. If you want another simple chicken idea, try the chicken Parmesan with Alfredo sauce recipe for a different dinner option.

how to make Irish Chicken with Cabbage, Potatoes, Bacon and Onions

1. Preheat oven to 375 degrees.
2. Mix together rub ingredients: 1/2 teaspoon onion powder, 1 1/2 teaspoons thyme, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder, 1 teaspoon sweet paprika.
3. Roll the chicken pieces in the spices and set aside.
4. Fry the bacon until cooked. Put the cooked bacon on paper towel to drain.
5. Drain most of the bacon grease from the pan, leaving enough to brown the chicken. Quickly brown the chicken pieces in the pan. When browned, set the chicken aside on a plate.
6. While the chicken browns, roughly chop the cabbage. Slice the onion into thin slices. Peel the potatoes and slice into rounds.
7. When the chicken is browned, add the cabbage to the pan with 1/4 cup water. After a few minutes, mix in the potatoes and onions. Take the pan off the heat.
8. Cut the bacon into pieces and sprinkle over the cabbage mixture. Add the chicken pieces on top of the cabbage and potatoes.
9. Place the pan in the oven and cook until the chicken is done, about 45–50 minutes. The chicken juices will help cook the cabbage and potatoes.

Ingredients :

• 1 whole chicken – cut into parts
• 1/2 head of cabbage
• 1 medium onion
• 4 potatoes
• 4 slices thick bacon
• 1/4 cup water
• 1/2 teaspoon onion powder
• 1 1/2 teaspoons thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon sweet paprika

Directions :

Follow the steps in "how to make" above. Work quickly when browning the chicken so it seals and keeps juices. The oven finish will cook everything through and blend the flavors.

how to serve Irish Chicken with Cabbage, Potatoes, Bacon and Onions

Serve hot from the pan. Spoon the cabbage and potatoes onto plates and place chicken on top. Add a simple green salad or crusty bread if you like. A dollop of mustard or plain yogurt on the side also works.

how to store Irish Chicken with Cabbage, Potatoes, Bacon and Onions

Cool leftover food to room temperature within two hours. Put in an airtight container and store in the fridge for up to 3 days. Reheat in the oven at 350°F until hot, or warm in a covered skillet on the stove. Do not refreeze after thawing.

tips to make Irish Chicken with Cabbage, Potatoes, Bacon and Onions

• Cut chicken into even pieces so they cook at the same speed.
• Brown the chicken well for more flavor.
• Keep a little bacon fat in the pan to boost taste.
• If potatoes cook slower, slice them thinner.
• Check the chicken with a meat thermometer (165°F internal) if unsure.

variation (if any)

• Use smoked sausage instead of bacon for a different flavor.
• Add carrots or parsnips with the potatoes for more veg.
• Swap thyme for rosemary for a different herb note.
• Use boneless chicken pieces to cut cooking time a bit.

FAQs

Q: Can I use boneless chicken thighs?
A: Yes. Boneless thighs will cook faster. Watch the oven time and check for doneness.

Q: Can I make this in a baking dish instead of a pan that goes from stove to oven?
A: Yes. Sear the chicken in a pan, then move the vegetables and chicken to a baking dish and finish in the oven.

Q: Can I make this ahead and reheat?
A: Yes. Cook fully, cool, and refrigerate. Reheat in the oven until hot. Texture may change slightly but it will still taste good.

Q: Is this recipe gluten free?
A: Yes. The base recipe has no gluten ingredients. Check any added sauces or seasonings to be sure.

Q: Can I use less bacon?
A: Yes. Use less bacon or omit it for a lighter dish. You can add a little olive oil instead of bacon fat for browning.

Irish Chicken with Cabbage, Potatoes, Bacon and Onions

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Irish
• Diet: Paleo

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Description

A warm, filling one-pan dish featuring chicken, cabbage, potatoes, and bacon, perfect for weeknight dinners or family meals.

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Ingredients

Scale 1x2x3x

• 1 whole chicken – cut into parts
• 1/2 head of cabbage
• 1 medium onion
• 4 potatoes
• 4 slices thick bacon
• 1/4 cup water
• 1/2 teaspoon onion powder
• 1 1/2 teaspoons thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon sweet paprika

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Instructions

1. Preheat oven to 375°F.
2. Mix together rub ingredients: onion powder, thyme, salt, pepper, garlic powder, and sweet paprika.
3. Roll the chicken pieces in the spices and set aside.
4. Fry the bacon until cooked. Put the cooked bacon on paper towel to drain.
5. Drain most of the bacon grease from the pan, leaving enough to brown the chicken.
6. Quickly brown the chicken pieces in the pan and set aside on a plate.
7. Roughly chop the cabbage, slice the onion, and peel and slice the potatoes into rounds.
8. Add the cabbage to the pan with 1/4 cup water and after a few minutes, mix in the potatoes and onions.
9. Take the pan off the heat and cut the bacon into pieces, sprinkling over the cabbage mixture.
10. Add the chicken pieces on top and place the pan in the oven.
11. Cook until the chicken is done, about 45–50 minutes.

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Notes

Serve hot from the pan; perfect with a side salad or crusty bread.

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Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 3g
• Sodium: 500mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 90mg