Dublin Coddle

KK

Total Time: 1 1/2 hours (30 minutes active)

Yield: 6 servings

Source: Foster's Daily Democrat

Ingredients:

• 2 Tbsp canola or vegetable oil
• 6 oz Canadian bacon, chopped
• 10 oz chicken sausages (any variety), sliced into 1" thick diagonal slices
• 2 large yellow onions, sliced
• 3 cloves garlic, chopped
• 2 Tbsp chopped fresh sage
• 2 Tbsp chopped fresh thyme
• 3 Tbsp chopped parsley
• 2 large russet potatoes, cut into thick slices
• 1 large sweet potato, cut into thick slices
• 2 carrots, cut into 1 inch chunks
• 2 apples, cut into 1 inch chunks
• 1 cup apple cider
• 1 cup chicken stock
• salt and ground black pepper

Steps:

1. In a large Dutch oven over medium-high, heat the oil. Add the Canadian bacon and saute until lightly browned, 3-4 minutes. Using a slotted spoon, transfer the bacon to a small bowl.
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2. Add the sausage to the pan and brown the slices on both sides, about 3-4 minutes per side. Transfer the sausage to the bowl of bacon. Add the onions and garlic to the pan, then saute for 7-8 minutes or until they begin to brown. Stir in the sage, thyme, and parsley.
3. Add the russet and sweet potatoes, carrots, apples, and reserved meat. Pour the apple cider and chicken stock over everything. Cover and set over medium-low heat. Cook until the vegetables and potatoes are very tender, about 1 to 1 1/2 hours. Season with salt and pepper.

Nutrition information per serving (values are rounded to the nearest whole number): 340 calories; 90 calories from fat (26% of total calories); 10 g fat (2 g saturated; 0 g trans fats); 35 mg cholesterol; 49 g carbohydrate; 15 g protein; 5 g fiber; 670 mg sodium.

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