Dublin Coddle

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1. 1
   Gather and prepare all ingredients. Move a rack to the bottom of the oven with enough room to fit the Dutch oven. Preheat the oven to 300°F.
2. 2
   On the stovetop, heat the Dutch oven over medium heat. Once hot, add the bacon and render for about 10-15 minutes, stirring occasionally, until crispy. Using a slotted spoon, remove the bacon and set it aside, leaving the grease in the pan.
3. 3
   Next, place the brats in the pan and sear each side for 3-4 minutes, until browned. Remove the brats from the Dutch oven and set aside.
4. 4
   Add the onions, garlic, salt, and pepper, and cook for about 3 minutes until the onions have softened.
5. 5
   Top the onions with the cut potatoes, chicken broth, dried parsley, and dried thyme. Stir to combine.
6. 6
   Place the brats, bacon, and any drippings on top of the potatoes and onions blend.
7. 7
   Lid the Dutch oven and place it in the preheated oven for 1 hour and 30 minutes.
8. 8
   After 1 hour and 30 minutes, remove the lid from the Dutch oven and continue cooking for an additional 30 minutes to crisp up the top of the coddle.
9. 9
   Remove the Dutch oven from the oven. Skim excess oil from the top if desired. Divide the potatoes, onions, brats, and broth evenly between five plates and enjoy.