Chicken Brassica
Spice-rubbed chicken thighs browned and simmered with collard greens, mushrooms, bell peppers, and tomatoes in a rich, gravy-like broth. Serve over rice for a soul-warming one-pot dinner.
YIELD
4 servingsPREP
15 minCOOK
40 minREADY
1 hrsNamed for the brassica family that gives us collard greens, this one-pot chicken dish has the kind of deep, layered flavor that keeps folks coming back for seconds.
Chicken thighs get coated in a homemade 12-spice seasoning blend, seared hard in a heavy pot, then braised with onions, bell peppers, mushrooms, and hearty collard greens until everything melds into a thick, gravy-like sauce.
Canned tomatoes add brightness and a touch of acidity that keeps the richness in check.
Spoon it all over a pile of rice and let the pot liquor do its thing.
Pro Tips
- Sear the chicken in batches so it actually browns. Crowding the pot steams the meat and robs you of that flavorful crust.
- Let the vegetables stick to the bottom of the pot before deglazing with stock. Those browned bits are pure gold for the sauce.
- Fresh collard greens work best here. Chop them small so they wilt evenly into the braise.
- Mix your seasoning blend ahead and keep a jar of it handy. It’s great on pork chops and fish too.
Ingredients
Directions
Combine the seasoning mix ingredients in a small bowl.
Preheat a heavy 5-quart pot over high heat to 350?, about 4 minutes.
Sprinkle all surfaces of the chicken evenly with 5 teaspoons of the seasoning mix and rub it in well.
Place the chicken in the pot and cook, turning twice, until well browned on all sides, about 10 minutes in all.
You may have to cook the chicken in batches.
When the chicken is brown, remove it from the pot and set it aside.
To the pot add 2 cups of the onions, 1 cup of the bell peppers, 1 cup of the mushrooms, 1 cup of the greens, the bay leaves, and the remaining seasoning mix.
Cook, scraping the bottom of the pot frequently, until the vegetables begin to stick, turn brown, and seem in danger of burning, about 5 minutes.
Add ½ cup of the stock, scrap the bottom of the pot clear, and cook, scraping occasionally, until the stock is almost absorbed, about 6 minutes.
Blend in the flour and cook until it starts to brown, about 3 minutes.
Add the tomatoes with their liquid and the remaining ingredients and bring to a boil.
Add the chicken and any juices that have accumulated.
Reduce the heat to a fast simmer and cook, covered, until done, approximately 20 minutes.
Serve over rice.
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