This classic Irish chicken and cabbage stew is perfect for any time of the year. Try adding or subtracting optional ingredients to make it as filling or as light as you like!
How To Make Rustic Irish Chicken and Cabbage Stew
Ingredients
- 28 oz cabbage, (1 whole head), roughly diced
- 8 oz yellow onion, cut into small dice
- 8 oz potatoes, roughly diced
- 4 oz carrots, roughly diced
- 1¾ lb chicken thighs, bone-in
- 8 oz bacon rashers, cooked and roughly chopped
- 8 oz canned button mushrooms, drained
- 14 oz stout beer, of your choice, preferably Guinness
- 3 cups chicken broth, divided
- 2 cloves garlic, finely chopped
- 1½ tsp thyme, dried
- 2 bay leaves
- ¼ cup all-purpose flour
- salt and ground black pepper , to taste
To Serve:
- Mashed or baked potatoes, or crusty bread
Instructions
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Combine the beer, 2½ cups of broth, garlic, bay leaves, and thyme. Set aside
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Place the onions at the bottom of the crockpot.
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On the bed of onions, layer the chicken pieces on top.
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Distribute the bacon and mushrooms evenly on top of the chicken.
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Pour the beer mixture over the chicken. Cover and cook over high for 3 to 4 hours or on low for 6 to 7 hours
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Roughly 2 hours before the stew is ready, add the potatoes and carrots. Add your cabbage roughly 1 hour before the stew is ready. Continue cooking.
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Roughly 15 minutes before it is ready to be served, dissolve the flour in the remaining broth. Temporary set aside the chicken, add your slurry into the crockpot while stirring.
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Once the starch has been combined, return the chicken, season to taste with salt and pepper, and allow to finish cooking
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Serve together with potatoes of your choice, or crusty bread.
Nutrition
- Calcium: 97mg
- Calories: 591kcal
- Carbohydrates: 28g
- Cholesterol: 155mg
- Fat: 38g
- Fiber: 6g
- Iron: 3mg
- Potassium: 1071mg
- Protein: 32g
- Saturated Fat: 11g
- Sodium: 825mg
- Sugar: 8g
- Trans Fat: 1g
- Vitamin A: 3420IU
- Vitamin C: 69mg
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