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 2Servings
Ingredients
Braised Chicken
2PoundsChicken Thighs
2Tbsp.olive oil
2CupsYellow onion, diced
1CupCarrots, sliced
1/2CupCelery, sliced
3ClovesGarlic, minced
8SprigsThyme
1CupCollard greens, chiffonade
1Tbsp.Flour
2CupsChicken Stock
1CupLight beer
1Bay leaf
Seasoning
1tsp.Paprika
1tsp.Oregano
1/2tsp.Black pepper
1/2tsp.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.