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One Pot Irish Chicken recipe
Ben Carraoli

One Pot Irish Chicken Recipe

I recently made this One Pot Irish Chicken and it truly hit the spot. It reminded me of cozy pub food with its rustic charm. The chicken was juicy, the stout broth was rich, and the veggies had soaked up all that savory goodness.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Dinner
Calories: 530
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts – They stay tender and juicy when simmered. Avoid thin-cut ones—they dry out easily.
  • 1 tablespoon olive oil – Helps give the chicken a golden sear.
  • 1 large onion chopped – Adds a natural sweetness after sautéing.
  • 2 carrots peeled and chopped – Brings color and a hint of earthiness.
  • 2 celery stalks chopped – Adds crunch and depth to the base.
  • 4 cloves garlic minced – A must-have for that deep, savory aroma.
  • 1 teaspoon dried thyme – Offers a woodsy herby flavor.
  • 1 teaspoon dried rosemary – Pairs beautifully with chicken and stout.
  • 1/2 teaspoon salt – Start with this and adjust later.
  • 1/4 teaspoon black pepper – Gives a mild heat and rounds off flavors.
  • 1 cup chicken broth – Forms the base of our rich comforting broth.
  • 1/2 cup dry Irish stout like Guinness – Brings out bold flavors; adds richness.
  • 1 medium head green cabbage cored and shredded – It softens well and soaks up flavor.
  • 1 pound Yukon Gold potatoes peeled and cubed – Creamy texture, ideal for soaking up broth.
  • 4 slices bacon diced – Adds smoky crispiness on top.
  • 2 tablespoons butter – Brings everything together at the end.
  • 1/4 cup chopped fresh parsley – A final touch of freshness and color.

Method
 

  1. Start by patting the chicken breasts dry with paper towels. This helps them brown better. Season both sides with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat and sear each breast for about 3–4 minutes per side until golden. Then set them aside.
  2. In the same pot, toss in the chopped onions, carrots, and celery. Cook for about 5–7 minutes until soft and fragrant. Stir them occasionally so they don’t burn. This combo is the heart of most good stews.
  3. Now add the minced garlic, dried thyme, and rosemary. Let them cook for just a minute while stirring constantly. This is when the kitchen really starts to smell amazing.
  4. Pour in the stout and chicken broth. Stir and scrape the bottom of the pot to lift any caramelized bits—that’s pure flavor! Bring the pot to a gentle simmer.
  5. Carefully return the seared chicken breasts to the pot. Cover and simmer over low heat for 20–25 minutes. The chicken should be fully cooked and tender (internal temp 165°F/74°C).
  6. Meanwhile, cook the diced bacon in a separate skillet until crispy. Remove and set aside. Don’t discard the bacon fat—it’s liquid gold for flavor.
  7. In the same skillet with bacon fat, add shredded cabbage and cubed potatoes. Sauté gently for 15–20 minutes until the cabbage is soft and the potatoes are fork-tender. If needed, splash in a little broth to keep things from drying out.
  8. Stir in butter and season the cabbage mixture with more salt and pepper to taste. This is what gives it that silky, rich finish.
  9. Let the chicken rest for a few minutes before slicing or shredding. Spoon the cabbage and potatoes onto serving plates, top with chicken, sprinkle crispy bacon and parsley, and serve right away.