Braised Chicken and Collard Greens
Pin Recipe

North Coast Braised Chicken with Collard Greens

Course: Main Dish
Servings: 4 people

Ingredients

  • 4 chicken breasts skin-on
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 8 cup collard greens trimmed from stalk and chopped
  • 2 shallots large
  • 3 tbsp North Coast Apple Cider Vinegar
  • 3 cloves garlic minced
  • salt & pepper

Instructions

Chicken Breasts

  • Generously season chicken breasts with salt and pepper. Heat a large frying pan to medium-high. Once hot, add butter and olive oil to pan mixing consistently and careful not to burn.
  • When butter and oil is hot add chicken breasts skin side down and cook for 5 minutes. Carefully spoon butter/oil over chicken and baste every minute.
  • Flip chicken and cook an additional 5 minutes until internal temperature reaches 165°. Continue to carefully spoon butter/oil over chicken and baste every minute. Once cooked through, remove chicken breasts and turn heat down to medium.

Collard Greens

  • Add shallot to the pan with the chicken drippings and cook for about one minute. Add garlic to pan and cook an additional minute, mixing careful not to burn.
  • Once tender and golden add 2 Tbsp. of apple cider vinegar to pan to deglaze, gently and scraping the pan. Add collard greens to pan and toss thoroughly. Season with 1/2 tsp. of salt.
  • Cook until collard greens have wilted down to desired consistency (about 5 minutes) and additional 1 Tbsp. of apple cider vinegar. Salt to taste. Serve collard greens alongside of chicken breasts.