Name of Chef: Carla Hall
Festive Chicken & Greens
The 2020 holiday season is definitely going to feel different this year, and maybe we'll be spending it with fewer people than usual — or even alone. This meal is one that I consider a "Celebration" meal, but it doesn't take a lot of time or effort to pull it together. The Perfectly Seared Chicken Thighs with Onions & Spicy Gremolata have a beautifully crisp skin and rich sauce, while the Collard Greens are smoky and flavorful in no time at all. I like to add a roasted sweet potato to the plate (and, yes, you can even microwave it!) that tastes even more special when drizzled with a little melted butter and brown sugar and popped under the broiler for a minute or two!When I said that this meal doesn't take a lot of time, I'm not kidding: I can pull it together in about 45 minutes, and the greens are mostly hands-off anyway. You can easily scale the greens back to a smaller portion, but I love to make a batch and freeze it for future meals when I need a quick vegetable side.But most of all, sometimes we have to remember to treat ourselves in whatever way we can — for me, this is a meal filled with memories of my family's traditions, so even if we can't all be at the table together in person, we are still connected across the miles.
Servings: 4
Ingredients
- 6 skin-on, bone-in chicken thighs anout 2 1/4 lbs
- Kosher salt and freshly ground pepper
- 1 tbsp vegetable oil
- 1 large white onion sliced
- 2 cloves garlic smashed
- 2 cups chicken stock
Spicy Gremolata
- 1 1/2 cups flat leaf parsley (packed) finely chopped
- 2 sprigs thyme, leaves only finely chopped
- 1 sprig rosemary finely chopped
- 3 sage leaves finely chopped
- 4 garlic cloves crushed
- 3 tbsp lemon zest finely grated
- 2 tsp crushed red pepper flake
- 1 tsp kosher salt
- 1/2 cup olive oil
Collard Greens braised in Smoked Paprika Pot Likker (Serves 8)
- 1/2 cup olive oil
- 2 medium onions diced
- 1/2 cup cloves garlic thinly sliced
- 2 tsp red pepper flakes
- 2 tbsp smoked paprika
- 2 tbsp apple cider vinegar
- 2 cups water
- 5 lbs collard greens
- 1 1/2 tbsp Kosher salt
Instructions
- Prepare spicy gremolata: In a medium bowl, add the parsley, thyme, rosemary, sage, garlic, lemon zest, crushed red pepper flakes, Kosher salt and mix to combine. Stir in olive oil. Set aside.
- Place the chicken thighs skin-side down on a clean cutting board and, using a sharp boning knife, cut along either side of the bone to loosen it, but still leaving the bone attached to the thigh.
- Flip the thighs over and rub the spicy gremolata under the skin of each chicken thigh. Season the opposite side with salt and pepper.
- Heat a 12" nonstick skillet over high heat until hot but not smoking.
- Nestle chicken in skillet, skin side down, and cook for two minutes.
- Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is crispy and golden brown, about 10-12 minutes.
- Turn the thighs over and sear for two minutes, then remove from pan.
- Reduce heat to medium; add the sliced onions and allow to cook for about 5 minutes, or until they begin to become translucent and softened.
- Add the garlic cloves and cook for another few minutes, until they begin to soften, then stir in the stock
- Nestle the chicken thighs, skin-side up, back in the pan and continue cooking for another 6-8 minutes, until the sauce has reduced and thickened slightly and the chicken registers 165°F with a meat thermometer.
- Allow to rest for five minutes. Sprinkle gremolata over chicken and serve immediately.
Collard Greens braised in Smoked Paprika Pot Likker
- For the Potlikker: In a large pot, sauté onions until translucent, then add garlic and red pepper flakes. Season with salt. Cook for another 2 minutes. Add smoked paprika and cook for an additional 2 minutes. Add vinegar and water. Bring to a boil over high heat, then reduce the heat to simmer for at least 20 minutes. NOTE: This may be made at least 1 week in advance.
- Meanwhile, prepare the greens by stacking one bunch of greens at a time like cards; roll the stack tightly into a cigar shape; cut the greens lengthwise ¾ of the way down (keeping the stems and base of the greens intact); then cut into 1/4-inch wide pieces. Wash the greens. NOTE: No need to spin dry.
- Add the sliced greens to the pot and simmer until tender, about 45 minutes, stirring occasionally. Add more liquid, if necessary. Season to taste with salt and pepper. Serve hot.
- The cooked collard greens will freeze well for up to three months — I like to portion them in quart-sized plastic freezer bags or containers and then heat them up in the microwave whenever I need a side of vegetables for dinner!
Notes
Carla Hall
Find more recipes, info on speaking engagements, and podcast schedule at: https://www.carlahall.com/single-post/festive-chicken-greens Instagram: @carlaphall Twitter: @carlahall
You must be logged in to post a comment.