Irish Chicken (Print Version)

# Ingredients:

→ Chicken & Seasonings

01 - 4 chicken thighs
02 - 4 chicken drumsticks
03 - 1 teaspoon fine sea salt or kosher salt
04 - ½ teaspoon ground black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon sweet paprika powder
07 - 1 teaspoon rosemary

→ Vegetables & Base

08 - ½ head white cabbage (2-2.5 lbs/ 1-1.2 kg)
09 - 1 medium onion
10 - 1 lb potatoes (500 g), preferably smaller ones
11 - 2 medium tomatoes
12 - 4-6 slices bacon (4.5 oz/ 125 g), preferably thick-cut
13 - 1 teaspoon oil
14 - 1 heaped tablespoon tomato paste
15 - ½ - 1 teaspoon caraway seeds (to taste)
16 - ½ cup chicken stock (125 ml), divided
17 - Salt and pepper to taste

# Instructions:

01 - Preheat the oven to 375°F/180°C.
02 - Dry the chicken pieces with paper towels. Combine the salt, pepper, garlic powder, paprika, and rosemary in a small bowl, then coat the chicken thoroughly with this spice mixture.
03 - Roughly chop the cabbage. Finely chop the onion. Peel the potatoes and cut them into thin slices, not thicker than ¼ inch/ ½ cm.
04 - Chop the bacon. Heat the oil in a large Dutch oven or heavy-bottomed pot and fry the bacon pieces until crispy. Remove them from the pot. Drain off most of the bacon grease, leaving just 1 tablespoon behind.
05 - Place the thighs and drumsticks in the pot, skin-side down. Sear for 3-4 minutes on medium-high heat until lightly golden brown. Flip and cook on the other side for 3 minutes. Remove the chicken pieces from the pan.
06 - Add cabbage, onion, and 2-3 tablespoons of the chicken stock to the pot. Cook for 4-5 minutes on medium heat, stirring several times. The cabbage will lose some volume, making room for the remaining ingredients.
07 - Add tomatoes, sliced potatoes, and the remaining chicken stock. Cook for 3-4 minutes. Then add tomato paste, caraway seeds, cooked bacon, salt, and pepper to taste (season generously). Stir to combine.
08 - Return the chicken pieces to the pot, placing them on top of the vegetable mixture. Cover the pot with the lid (or aluminum foil if it doesn't have a lid).
09 - Cook the Irish chicken in the preheated oven for 35 minutes. Then remove the lid and cook for another 10 minutes or until the potatoes are tender and the chicken is deeply golden brown and cooked through.

# Notes:

01 - Celebrate St. Patrick's Day with our easy one-pot Irish chicken, cabbage, and potato recipe! This savory dish is flavorful and perfect for a cozy family dinner.
02 - You can use only thighs or only drumsticks if preferred. If using only drumsticks, consider adding two extra ones as they are smaller.
03 - This recipe works best in a large Dutch oven or oven-safe pot with a diameter of about 11 inches/28 cm and height of 3 inches/7 cm.
04 - Smaller potatoes are preferable so the slices aren't too large when cut.

Back