Quick-Braised Chicken With Greens
Published Jan. 12, 2022
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons extra-virgin olive oil
- 1large yellow onion, thinly sliced
- Kosher salt (Diamond Crystal)
- ½cup sliced hot pickled peppadew, cherry or pepperoncini peppers, and 2 tablespoons brine reserved, plus more to taste
- ¼cup tomato paste
- 1tablespoon light or dark brown sugar, plus more to taste
- 1teaspoon ground cumin
- 4cups chicken broth
- 1½ to 2pounds boneless, skinless chicken thighs
- 1½pounds (1 to 2 bunches) dark leafy greens, such as kale, Swiss chard or escarole, de-stemmed and coarsely chopped
- Fried toast (see Tip), pasta, boiled or mashed potatoes, mashed cauliflower, or grains, for serving
Nutritional analysis per serving (6 servings)
358 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 19 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 35 grams protein; 1084 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot over medium-high, heat the oil. Add the onion, season with salt and cook, stirring just a few times, until translucent and browned, 6 to 9 minutes. Add the peppers, tomato paste, brown sugar and cumin, and cook, stirring constantly, until the paste is a shade darker and starts to stick to the bottom of the pot, 2 to 3 minutes.
- Step 2
Add the broth, chicken, greens and pickled-pepper brine. Season with salt and stir to combine. Cover the pot, keep on medium-high and bring to a simmer. Uncover, reduce heat to low, and cook uncovered until the chicken is cooked through and the greens are tender, 15 to 20 minutes. Using two forks, shred the chicken right in the pot into pieces, then stir to combine. Taste and adjust with salt, sugar (if it’s too tangy or spicy) and brine (if it’s too sweet or flat). Eat with starch of choice.
- To make olive oil-fried toast, heat ¼ cup olive oil over medium in a large skillet, add four ½-inch-thick slices of crusty or sourdough bread and fry until crispy on both sides, 1 to 2 minutes. Season with salt and pepper.
Private Notes
Comments
I never understand why these recipes specify "de-stemmed" greens - if treated properly, stems add flavor and fiber, and there's no reason to waste them. As other commenters have advised elsewhere, just slice or chop the stems and add them in around the same time as the onion.
In Italy whole chickens are often roasted in an aluminum-foil packet, which skips the browning in favor of an unusually moist and flavorful bird. Season with salt, put some peppercorns, herb sprigs (parsley, thyme, rosemary) and maybe some lemon slices and shallots into the cavity, close the opening, brush with melted butter, scatter garlic and more shallots, around the bird, and seal. Start at 400 for a half hour, then reduce heat to 350 for 30 minutes more. Open spectacularly at the table.
This is quite good! I modified a few things, though, which I thought was helpful: - added some minced garlic when the onions were nearly done cooking down (surprised this recipe didn't call for any!) - added a few dashes of cayenne pepper to give it some more heat - added a can of great northern beans near the end I agree with other folks that stems in this are great. I used rainbow chard, and cut the stems small enough so they had enough time to cook down.
Great flavor and fast / easy to prepare. Also added garlic and white beans as others recommended. Also substituted balsamic vinegar for the brine.
Anyone try this recipe minus sugar?
12 yr old daughters new favorite chicken dish! Agree with the additional time to complete the braise as needed. Grilled sourdough bread is the perfect pairing!
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