Braised Chicken with Greens
- 6 skin-on, bone-in chicken thighs
- 2 tbsp grassfed ghee or olive oil
- 3 shallots, cut into wedges lengthwise
- 1 bunch collard greens, ribs removed and roughly chopped
- 1 bunch swiss chard, ribs removed and roughly chopped
- 1 head of garlic, halved across equator
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Heat ghee or olive oil in a large high sided skillet. Season the chicken thighs with salt and pepper on both sides and then sear, skin side down for 4-5 minutes until golden brown. Flip the chicken and sear on the other side for 2-3 minutes and then remove toa plate.
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Add the garlic, face down into the oil to brown and then add the shallots to the pan. Toss occasionally until beginning to brown, around 3 minutes. Deglaze the pan with 2/3 cups water and use a wooden spoon to scrape the flavorful bits from the bottom of the pan. Add the greens in batches and toss until beginning to wilt. Season with a pinch of salt and pepper and then nestle the chicken back into the greens.
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Cover the pan and allow to cook for 15-20 minutes or until chicken is cooked through.
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