Here is yet another chicken recipe - there are still more to come! This was a tasty dish, where I used my frozen collard greens from last years garden. Tasty and flavorful, however, if you don't have frozen collard greens, spinach or kale would work nicely in this dish as well. This recipe was made in the oven, but could easily be cooked on the stove in a big dutch oven. The left overs the next day were even tastier!
6 free range chicken thighs
salt and pepper
16 pearl onions (drop into boiling water for 2 minutes, drain and cool then remove the outer skins)
7 roughly chopped crimini mushrooms
6 minced garlic cloves
3 Tlbsp. finely minced fresh Italian Flat Leaf Parsley
5 Fresh Sage Leaves, minced
2 tsp. dry rubbed Thyme
salt and pepper to taste
28 oz. can of whole tomatoes (slice the tomatoes into 1/2 inch pieces, putting aside the rest of the liquid, which I use in a veggie drink, or soup - I won't waste anything!)
1/4 cup chicken stock
2 Tblsp. Balsamic Vinegar
1/4 cup of dry red wine
1 1/2 lbs. red potatoes, scrubbed, skin on, sliced in half
1/4 lb. frozen collard greens - or spinach - this is probably 1-2 cups worth
Season the chicken thighs with salt and pepper. Heat up a frying pan on medium high with a drizzle of olive oil. Brown the chicken thighs on each side about 5-6 minutes, then set aside on a plate.
Remove the frozen collard greens or spinach to a plate to thaw. I did this during the prep of all the other ingredients, so they sat for 20-30 minutes.
Some of the food prep:
In a bowl, combine the chopped tomatoes, balsamic vinegar, red wine, chicken stock, thyme and fresh parsley, mixing to combine.
Preheat the oven to 350 degrees.
Drain 1/2 of the excess oil from the pan. Reduce the heat to low medium and add the mushrooms to the pan, sauteing until golden. Add the minced garlic, sage and season with salt and pepper. Saute until fragrant, another 1-2 minutes.
Pour in the tomato mixture, scraping up any brown bits in the pan.
Check for seasonings, then add in the frozen collard greens and pearl onions.
Bring to a simmer, then pour the sauce into a 9x11 inch casserole dish. Add the chicken thighs, and the cut potatoes.
Cover with foil, and bake for 45 minutes. Remove the foil, and bake for another 15 minutes. Then turn up to broil, just to give extra browning to the chicken, about 5 minutes. Allow to rest five minutes, then serve. Enjoy!