- 1
- 90 mins
Ingredients
- 1 Whole Chicken (Broken Down into 8 Pieces)
- 2 tablespoons Kosher Salt
- 2 teaspoons Freshly Ground Black Pepper
- 2 tablespoons Paprika
- 4 tablespoons Unsalted Butter
- 1 small Yellow Onion (Thinly Sliced)
- 1 small Red Bell Pepper (Thinly Sliced)
- 2 Cloves Garlic (Minced)
- 1 tablespoon Thyme Leaves (Roughly Chopped)
- 4 tablespoons All-Purpose Flour
- 1 Cup White Wine
- 1/2 pound Kale Leaves (Washed and Chopped into 1/2 inch Pieces)
- 1/2 pound Collard Leaves (Washed and Chopped into 1/2 inch Pieces
- 8 cups Chicken Stock
- 18 - Minute Pilaf
- 2 tablespoons Unsalted Butter
- 2 tablespoons Olive Oil
- 1 small Yellow Onion (Minced)
- 2 cup Long Grain White rice
- 1 Fresh Bay Leaf
- 1/2 teaspoon Freshly Grated Nutmeg
- 4 cups Low-Sodium Chicken Stock
- Kosher Salt
Preparation
Step 1
Heat a large Dutch Oven over medium-high heat.
Combine the Salt, Black Pepper and 1 tablespoon of Paprika and use it to season the Chicken. When your pan is hot, add 2 tablespoons of Olive Oil and the Butter followed by the Chicken pieces, skin side down. Cook on the skin side until golden brown and crispy, about 8 minutes. Flip and cook on the other side for another 3-5 minutes or until golden brown. Remove the Chicken pieces to a platter and set aside.
Reduce the heat to medium and add the Onions, Peppers, a tablespoon of Paprika and Garlic, with a pinch of Salt. Cook, stirring occasionally until the vegetables soften, about 5 minutes. Stir in the Thyme and the Flour, being sure to coat the vegetables. Whisk in the Wine and 1 cup of the Stock, being sure to whisk out any lumps. Gradually add in the remaining Stock, whisking the whole time. Bring this mixture to a gentle boil then season with Salt and Pepper. Add the Chicken pieces back in and cook, uncovered for 10 minutes.
After 10 minutes, add all of your Greens, cover and cook for an additional 30 minutes until the Greens are wilted and the Chicken is cooked through.
For the Pilaf:
Preheat your oven to 350°F.
In a medium Dutch oven melt the Butter and Olive Oil over medium-high heat. Add the Onion with a pinch of Salt and cook, stirring occasionally until the Onions have softened. Add the Rice, stirring to coat and cook for a minute until the Rice begins to toast. Add the Bay Leaf and Nutmeg followed by the Chicken Stock.
Bring this to a gentle boil, season with Salt and cover with a lid. Place in the preheated oven and cook for 18 minutes. After 18 minutes, remove from the oven and let sit for 10 minutes without opening the pot. Remove the lid, fluff with a fork and serve.