Dublin Coddle with Chicken Sausage (Printable)
A lighter Irish comfort stew with chicken sausage, potatoes, and vegetables, simmered in a savory broth for a hearty meal.
# What's Needed:
→ Meats
01 - 1.1 pounds chicken sausages, sliced into ¾ inch pieces
→ Vegetables
02 - 1.5 pounds potatoes, peeled and cut into thick slices
03 - 2 large onions, sliced
04 - 2 carrots, peeled and sliced
05 - 2 celery stalks, sliced
→ Broth and Flavorings
06 - 2 cups low-sodium chicken stock
07 - ⅔ cup hard apple cider (optional; substitute more stock if desired)
08 - 2 tablespoons chopped fresh parsley
09 - 1 teaspoon dried thyme
10 - 2 bay leaves
11 - Salt and freshly ground black pepper, to taste
→ For Cooking
12 - 2 tablespoons olive oil or butter
# How to Make It:
01 - Preheat your oven to 350°F.
02 - Heat 1 tablespoon of olive oil or butter in a large ovenproof pot or Dutch oven over medium heat. Add the chicken sausage pieces and brown them for 3–4 minutes. Remove the browned sausage and set aside.
03 - Add the remaining oil or butter to the pot. Sauté the sliced onions, carrots, and celery for 5–6 minutes until they are softened and just beginning to caramelize.
04 - Layer half of the sliced potatoes over the sautéed vegetables. Season lightly with salt and pepper, then sprinkle with half of the dried thyme. Evenly distribute half of the browned sausage over this layer.
05 - Repeat the layering process with the remaining potatoes, thyme, and sausage.
06 - Pour in the chicken stock and hard apple cider. Add the bay leaves. Bring the mixture to a gentle simmer on the stovetop.
07 - Cover the pot and carefully transfer it to the preheated oven. Bake for 1 hour, or until the potatoes are tender and the flavors have melded together beautifully.
08 - Before serving, remove and discard the bay leaves. Garnish generously with fresh parsley.
# Tips for Success:
01 -
- It&s that perfect hug-in-a-bowl feeling, but surprisingly light thanks to the chicken sausage.
- You&ll adore how little fuss it is to get such a richly flavored meal from just one pot.
02 -
- Crowding the pot when you&re browning the sausage can prevent a good sear, so work in batches if needed for that lovely caramelization.
- Always taste your broth before baking and adjust the salt and pepper then; it&s much harder to correct once everything&s cooked through.
03 -
- Don&t be shy about seasoning each layer as you build the coddle; this is crucial for a deeply flavorful final dish rather than just seasoning the top.
- Allowing the coddle to rest for 5-10 minutes after it comes out of the oven lets the flavors settle and thickens the broth ever so slightly, making it even more delicious.