Dublin Coddle - Healthier Version

By SandyC

Ingredients

• Dublin Coddle
• Makes 6 servings
• 2 tablespoons canola or vegetable oil
• 6 ounces Canadian bacon, chopped
• 10 ounces chicken sausages (any variety), sliced into 1-inch-thick diagonal slices
• 2 large yellow onions, sliced
• 3 cloves garlic, chopped
• 2 tablespoons chopped fresh sage
• 2 tablespoons chopped fresh thyme
• 3 tablespoons 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

Details

Servings 6
Adapted from seattletimes.com

Preparation

Step 1

Makes 6 servings

In a large Dutch oven over medium-high, heat the oil. Add the Canadian bacon and saute until lightly browned, 3 to 4 minutes. Using a slotted spoon, transfer the bacon to a small bowl.

Add the sausage to the pan and brown the slices on both sides, about 3 to 4 minutes per side. Transfer the sausage to the bowl of bacon. Add the onions and garlic to the pan, then saute for 7 to 8 minutes, or until they begin to brown. Stir in the sage, thyme and parsley.

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 percent 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.