Ingredients with Measurements:
- 4 chicken thighs, bone-in and skin-on
- 6 slices of bacon, chopped
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cups of chicken broth
- 1 cup of heavy cream
- 1 pound of potatoes, peeled and chopped into bite-sized pieces
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Preheat your oven to 375°F.
2. In a Dutch oven or large pot, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
3. Add the chicken thighs to the pot, skin side down, and cook until browned, about 5 minutes. Flip and cook for another 3 minutes. Remove from the pot and set aside.
4. Add the chopped onion and garlic to the pot and cook until softened, about 5 minutes.
5. Add the chicken broth, heavy cream, potatoes, carrots, celery, bay leaf, and salt and pepper to taste. Stir to combine.
6. Place the chicken thighs back into the pot, skin side up, and spoon some of the broth mixture over them.
7. Cover the pot with a lid and place it in the preheated oven. Bake for 45 minutes.
8. Remove the lid and sprinkle the cooked bacon over the top of the coddle. Return to the oven and bake for another 15 minutes, or until the chicken is cooked through and the potatoes are tender.
9. Remove from the oven and let cool for a few minutes. Sprinkle with chopped parsley and serve.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 500
Fat: 28g
Carbohydrates: 28g
Protein: 36g
Sodium: 800mg
Substitutions for ingredients:
- You can use boneless, skinless chicken thighs instead of bone-in and skin-on.
- You can use turkey bacon instead of regular bacon.
- You can use vegetable broth instead of chicken broth.
- You can use half-and-half instead of heavy cream.
Variations:
- Add some chopped kale or spinach to the coddle for added nutrition.
- Use sweet potatoes instead of regular potatoes for a twist on the classic recipe.
- Add some chopped mushrooms for extra flavor.
Tips and tricks:
- Make sure to brown the chicken thighs before adding them to the coddle for extra flavor.
- You can make this recipe ahead of time and reheat it in the oven or on the stove.
- This recipe is great for meal prep and can be stored in the fridge for up to 4 days.
Storage instructions:
Store any leftovers in an airtight container in the fridge for up to 4 days.
Reheating instructions:
Reheat in the oven at 350°F for 15-20 minutes or on the stove over medium heat until heated through.
Presentation ideas:
Serve the coddle in individual bowls and sprinkle with chopped parsley for a pop of color.
Garnishes:
Fresh parsley
Pairings:
- Serve with a side salad or crusty bread for a complete meal.
- Pair with a glass of white wine or a cold beer.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the coddle is too thick, add more chicken broth or water.
- If the chicken is not cooked through, return it to the oven for another 10-15 minutes.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftovers in the fridge within 2 hours of cooking.
Food history:
Coddle is a traditional Irish dish that originated in Dublin. It was traditionally made with leftover meat, potatoes, and onions, and was a popular dish among the working class.
Flavor profiles:
Savory, creamy, and comforting.
Serving suggestions:
Serve the coddle in individual bowls with a side salad or crusty bread for a complete meal.
Related Categories
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Region: Irish
Taste: Savory, Salty, Smoky, Comforting