Cadon Monuc or Katne

Cut the chicken into pieces, removing excess skin and fat. Peel and cut russet potatoes into 1-inch cubes. Dice the onion into small pieces.

Wash and chop the whole leaf chard or spinach into bite-sized pieces, separating tender leaves from tougher stems if necessary.

Heat oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and cook until softened and fragrant, about 3 minutes.

Add the chicken pieces to the pot and brown on all sides until golden, about 8-10 minutes. Stir occasionally to ensure even browning.

Pour the beer into the pot, stirring to deglaze and scrape up any browned bits from the bottom. Crumble the chicken bouillon cubes into the liquid and stir until dissolved.

Add the potato cubes to the pot and bring the mixture to a boil. Reduce heat to medium and simmer covered, stirring occasionally, until potatoes are nearly tender, about 20 minutes.

Add the chopped chard or spinach to the pot, pushing it down into the liquid. Continue simmering uncovered until the greens are wilted and potatoes are fully tender, about 8-10 minutes.

Taste the broth and adjust seasoning as needed. Serve hot in bowls, ensuring each serving has chicken, potatoes, greens, and broth.