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 southerncountrybling.com
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—caraway seed (mash with a wooden spoon handle to open seeds for full flavor)
3 tsp—dried parsley
1 tsp—ground Rosemary
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.