Easy Braised Chicken

It finally feels like fall. There are so many things to love and enjoy about the cooler temperatures, but what I’m looking forward to is using my stove and oven more! Not only do I enjoy cooking, but I also like how it helps heat up my apartment and make it feel warm and cozy. This easy braised chicken dish is perfect for just that.

This is a pretty classic braised chicken dish with a little extra spice and a little extra greens. Collard greens are so hearty they hold up to the braising really well. The paprika helps add a little oomph to the chicken, and the thyme and bay leaf add some herbal notes. Using a light beer in place of some of the broth also adds a little bit more of a dynamic flavor with a little less sodium.

Overall, this easy braised chicken like this is the perfect dish for those colder days, and is simple enough for a weeknight dinner. It also reheats really well if you have leftovers.

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Easy Braised Chicken

This braised chicken dish is a classic and simple recipe with some extra added greens. Done in about 45 minutes, it is a wholesome dinner perfect for the cooler weather.

Servings 2 Servings

Ingredients

Braised Chicken

• 2 Pounds Chicken Thighs
• 2 Tbsp. olive oil
• 2 Cups Yellow onion, diced
• 1 Cup Carrots, sliced
• 1/2 Cup Celery, sliced
• 3 Cloves Garlic, minced
• 8 Sprigs Thyme
• 1 Cup Collard greens, chiffonade
• 1 Tbsp. Flour
• 2 Cups Chicken Stock
• 1 Cup Light beer
• 1 Bay leaf

Seasoning

• 1 tsp. Paprika
• 1 tsp. Oregano
• 1/2 tsp. Black pepper
• 1/2 tsp. salt

Instructions

• In a small bowl, combine the chicken seasoning ingredients. Coat all sides of the chicken thighs with the mixture.
• In a large skillet or dutch oven, heat the olive oil over medium high heat. Place chicken in pan skin side down and sear for 6 minutes, flipping once halfway through.
• Remove chicken from pan and put on a plate to the side.
• Reduce heat to medium and add the onion, carrots, celery, garlic, and thyme and salt and pepper to taste. Cook, stirring, for 3 minutes. Add collard greens and cook for 3 more minutes.
• Add the flour to the vegetables and stir until it is mixed in. Then add the stock, beer and bay leaf, stirring once. Place chicken back into the pan, skin side down.
• Let it come to a boil over medium heat, cover, and let cook for 15 minutes.
• Then flip the chicken so the skin side is up, cover, and cook for an additional 15 minutes. Be sure to scrape the bottom of the pan as well.
• Remove the thyme sprig stems and bay leaf. Serve over white rice or potatoes.