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One-Pot Irish Chicken
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5 from 3 votes

One-Pot Irish Chicken

One-Pot Irish Chicken recipe, packed with cabbage, bacon, onions, and potatoes, it's a flavorful and easy meal.
Prep Time20 minutes
Cook Time30 minutes
Baking Time50 minutes
Total Time1 hour 40 minutes
Course: Dinner, Main Course, St. Patrick's Day
Cuisine: American, Irish, St. Patrick's Day
Servings: 8
Calories: 547kcal
Author: Susan Ensley

Equipment

  • Extra Wide 6.75 qt Dutch Oven
  • 2 half-sheet pan
  • Paper Towels
  • Parchment paper
  • Small Bowl
  • Small Whisk
  • cutting board
  • large kitchen knife

Ingredients

Dry Rub

  • 1 ½ tsp Dried Thyme
  • 1 tsp Smoked Paprika
  • 1 tsp Kosher Salt
  • ½ tsp Onion Powder
  • ½ tsp Garlic Powder
  • ½ tsp Freshly Ground Black Pepper

Irish Chicken

  • 6 slices Thick Cut Bacon
  • 8 Bone-In Skin-On Chicken Thighs
  • 1 small Head Cabbage1 roughly chopped
  • 1 medium Onion sliced
  • ½ c Low-Sodium Chicken Broth
  • 1 tsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
  • 4 Russet Potatoes peeled and cut into ¼-inch rounds

Instructions

  • Preheat oven to 375°F. Place the chicken thighs on a paper towel-lined half sheet pan to dry them.
  • Place smoked paprika, garlic powder, onion powder, dried thyme, freshly ground black pepper, and Kosher salt in a small bowl. Use a small whisk or fork to combine. Transfer the dried chicken thighs to a parchment-lined half-sheet pan. Sprinkle the dry rub mixture over the chicken thighs and rub it to coat them completely. Set the pan aside until ready to cook.
  • Heat an extra-wide Dutch oven over medium heat. Add bacon slices and fry until crisp. Transfer them to a paper towel-lined plate to absorb excess grease.
  • Place four of the prepared chicken thighs, skin side down, in the pan with the bacon grease and brown for 5-6 minutes. Flip the chicken over and brown for an additional 5-6 minutes on the other side. Transfer the browned chicken to a paper towel-lined sheet pan. Brown the remaining four thighs on both sides. Set the chicken aside until ready to return to the pot. The chicken does not have to be thoroughly cooked; it will continue to cook in the oven.
  • Drain almost all of the remaining fat from the pan, but do not wipe it out. Add the chopped cabbage to the pot and sauté for 4-5 minutes. Add the sliced onions and sauté for about two minutes.
  • Add low-sodium chicken broth, Kosher salt, and freshly ground black pepper. Stir well to combine, scraping the bottom of the pan to release any stuck-on bits. Stir in peeled and sliced potatoes.
  • Break the bacon into one-inch pieces and sprinkle over the top. Return the chicken thighs to the pot, skin side up. Bake uncovered in a 375°F oven for 50-60 minutes, or until the internal temperature of the chicken thighs reaches 165°F and the potatoes are fork tender.
  • Remove from the oven and allow to cool for 5-10 minutes before serving. Serve with some of our Irish Guinness Brown Soda Bread.
  • Yield 8 servings

Notes

  1. If you can't find a small head of cabbage, use half a large head.
  2. When I started cooking this I began by using my 5 qt. Le Creuset Braiser. However, this pot ended up being too small and I had to switch to my extra wide 6.75 qt Le Creuset Dutch oven. A regular Dutch oven might not be large enough, I barely had enough surface area for all eight chicken thighs when returning them to the pot for baking.
  3. When cooking the bacon, I recommend cutting the slices in half and cooking them in batches, as not to over crowd the pan.

Nutrition

Calories: 547kcal | Carbohydrates: 27g | Protein: 31g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 159mg | Sodium: 898mg | Potassium: 994mg | Fiber: 4g | Sugar: 4g | Vitamin A: 344IU | Vitamin C: 40mg | Calcium: 73mg | Iron: 3mg