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A Pot of Gold--Taters & Cabbage!

Lord Honey, nothin' says Irish like a big pot 'o taters & cabbage--toss in some chicken and traditional Irish seasonin's and y'all got a hearty, one pot dish that'll keep ya warm from the cold winds of March or anytime ya need a little comfort.

Irish Cabbage & Chicken Pot

Jason Smith, FNS

Serves: 6


6—bone-in, skin-on chicken thighs

2 Tbsp—olive oil

1—small head of cabbage, cored and sliced

2—medium onions, peeled and sliced

3—medium potatoes, peeled and cut into large cubes

1 c—chicken broth

1 c—Amber Ale or your favorite beer, optional (if not used, increase chicken broth to 2 cups)

1 stick of butter

Country Bling Irish Rub:

3 tsp—onion powder

1 tsp—sage

1 tsp—caraway seed (mash with a wooden spoon handle to open seeds for full flavor)

3 tsp—dried parsley

1 tsp—ground Rosemary

3 tsp—salt

1 tsp—black pepper


· Preheat oven to 400°

· Place the rub ingredients into a jar, place the lid on and shake to combine—this will make more than you need for one recipe—store remainder for future use.

· Pat chicken thighs dry, sprinkle both sides with rub mixture.

· Place a Dutch oven over medium/high heat, add 2 tbsp of olive oil, let heat for 2--3 minutes.

· Place chicken thighs into hot oil, skin side down until skin gets crispy, turn and brown other side.

· Once chicken thighs are browned, remove and place on a plate.

· In the Dutch oven, layer potatoes, cabbage and onion (in that order)—sprinkle salt on each layer.

· Place chicken, skin-side up on the layered vegetables.

· Add chicken broth, beer and stick of butter to pot.

· Place in preheated oven.

· Bake for one hour.

Tip: You may substitute beef or pork for your protein.


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