One-Pan Irish Chicken

This Irish chicken is my cozy mashup of pub vibes and weeknight reality. Seared chicken thighs baked over bacon, cabbage, and potatoes, then I add a splash of Irish whiskey and a touch of cream to make the whole pan taste extra special.

• 1 ½ pounds bone-in, skin-on chicken thighs about 5-6 thighs
• 1 teaspoon salt
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• ¼ teaspoon paprika
• ¼ teaspoon dried thyme

• 6 slices bacon
• 1 tablespoon unsalted butter preferably
• 4 cups chopped cabbage about half a large head
• 1 cup diced onion about 1 medium onion
• ½ pound baby potatoes sliced in half lengthwise
• ¼ cup chicken broth
• ¼ cup Irish whiskey I used Jameson
• ¼ cup heavy cream
• salt to taste
• pepper to taste