Irish Chicken Dinner
Source of Recipe
Marla
List of Ingredients
A hearty combination of vegetables and seasonings make this tasty chicken
recipe a delightfully well-rounded meal.
1 small head green cabbage (about 2 pounds)
1 large onion
1/2 16-ounce bag carrots
2 small turnips (about 1/2 pound)
1 cup loosely packed spinach leaves
1 3 1/2-pound broiler-fryer, cut up
1 tablespoon salad oil
1 tablespoon chicken-flavor instant bouillon
10 black peppercorns
3 whole cloves
1 large bay leaf
5 radishes with leaves for garnish
Recipe
Total Time: 1 1/2 hour
1. Cut cabbage and onion each into 5 wedges. Cut carrots into 2 1/2-inch
pieces. Peel and cut turnips into 1-inch wedges. Cut spinach leaves into
1/4-inch-wide strips.
2. Remove skin and fat from all chicken pieces except wings; cut each
chicken
breast in half.
3. In 8-quart Dutch oven over medium-high heat, in 1 tablespoon hot salad
oil, cook cabbage and onion wedges until lightly browned.
4. Add chicken pieces, carrots, turnips, chicken bouillon, peppercorns,
cloves, bay leaf, and 2 cups water; over high heat, heat to boiling. Reduce
heat to low; cover and simmer 40 minutes, gently stirring occasionally
until
chicken and vegetables are tender.
5. Divide chicken and vegetables among 5 large soup bowls; top with spinach
strips. Into medium bowl, pour cooking broth through sieve to discard
spices
and bay leaf. Spoon broth over chicken and vegetables in soup bowls.
Garnish
each serving with a radish if you like.
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