Braised Chicken with Bacon & Collards is one of those showstopper meals everyone will ask for! Slow cooked, braised chicken cooked with bacon and collards in a broth and wine sauce. This dish takes a little more time to make but results in a delicious, slow-cooked meal you’ll crave.
My sister-in-law first made this dish for us many years ago. At that time, I didn’t even know what the word ‘braised’ meant. But once I ate it, I knew I had to have the recipe and try it on all kinds of dishes.
You can mix this dish up with whatever greens and ingredients you like best. I’ve done it with spinach, mushrooms and bacon but we LOVE the collards.
This recipe uses boneless chicken thighs and chicken drumsticks. You could use chicken breasts but honestly the thighs and drumsticks give it SO much flavor. Just make sure whatever you use has the SKIN ON.
Here’s how to make Braised Chicken with Bacon & Collards:
- Preheat the oven to 375 degrees.
- Using a large pan, pour a couple of tablespoons of olive oil into the bottom of the pan over medium/high heat. Once the oil is hot, add the chicken pieces and let them brown. You’ll know they are browned enough on one side when they release from the pan easily. Flip them over and brown on the other side. Once browned, remove to a plate.
- In the same pan, cook 4-5 slices of bacon. When the bacon is done, remove to a paper towel or plate. Leave the grease in the pan.
- Add 1 medium chopped onion and 2 chopped cloves of garlic to the pan. Add 1/4 cup of apple cider vinegar and stir with a spatula, removing all bacon bits from the bottom of the pan. Let the vinegar cook and reduce for 2-3 minutes while the onion and garlic cook.
- After a couple of minutes, add the collards to the pan and stir to combine.
- Once the collards have cooked down a good amount, nestle the chicken back into the pan around the collards. Add chicken broth until the chicken is almost covered. Move to the oven and cook covered for an hour.
- After an hour, uncover the pan, turn the oven to 400, and cook for another 30-45 minutes or until the chicken is browned.
- Take it out of the oven and sprinkle with the crumbled bacon.
- Enjoy over rice!
Braised Chicken with Bacon & Collards
Braised Chicken with Bacon & Collards is a slow cooked meal with so much flavor.Ingredients
- 1 pack boneless chicken thighs, with the skin ON
- 1 pack chicken drumsticks, skin on
- 4-5 slices of bacon
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1/4 cup apple cider vinegar
- 1 large pack of collards (make sure they are washed before using)
- 2 cups chicken broth (or as much as needed to cover chicken - see instructions below)
Instructions
- Preheat the oven to 375 degrees.
- Using a large pan, pour a couple of tablespoons of olive oil into the bottom of the pan over medium/high heat. Once the oil is hot, add the chicken pieces and let them brown. You'll know they are browned enough on one side when they release from the pan easily. Flip them over and brown on the other side. Once browned, transfer to a plate.
- In the same pan, cook 4-5 slices of bacon. When the bacon is done, transfer to a paper towel or plate. Leave the grease in the pan.
- Add 1 medium chopped onion and 2 chopped cloves of garlic to the pan. Add 1/4 cup of apple cider vinegar and stir with a spatula, removing all bacon bits from the bottom of the pan. Let the vinegar cook and reduce for 2-3 minutes while the onion and garlic cook.
- After a couple of minutes, add the collards to the pan and stir to combine. Once the collards have cooked down a good amount, nestle the chicken back into the pan around the collards.
- Add chicken broth to the pan until the chicken is almost covered.
- Move to the oven and cook covered for an hour. After an hour, uncover the pan, turn the oven to 400, and cook for another 30-45 minutes or until the chicken is browned.
- Take it out of the oven and sprinkle with the crumbled bacon. Enjoy over rice!
Tried this recipe?Let us know how it was!
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