Description
A flavorful and easy braised chicken dish featuring tender chicken thighs cooked with sweet peaches, sautéed onions, collard greens, garlic, and fresh basil in a savory chicken broth.
Ingredients
- 6 bone-in, skin-on chicken thighs (about 2 lbs)
- 1 tbsp smoked paprika
- ½ tsp chili flakes (red pepper flakes)
- ½ tsp Kosher salt (plus more for seasoning)
- ½ tsp black pepper (plus more for seasoning)
- 2 tbsp vegetable oil
- 1 large Vidalia onion, peeled and halved, then sliced
- 3-4 cloves garlic, thinly sliced
- 4 oz collard greens, roughly chopped
- 2 fresh, firm-ripe peaches, sliced into hearty wedges
- ¼ cup fresh basil, torn or roughly chopped
- 1 ½ cups chicken broth
Instructions
- Preheat your oven to 350°F (175°C).
- Pat the chicken thighs thoroughly dry with paper towels. In a small bowl, combine smoked paprika, chili flakes, ½ tsp salt, and ½ tsp black pepper. Rub this spice blend generously over both sides of the chicken.
- Heat 1 tablespoon of vegetable oil in a large oven-safe skillet over medium-high heat. Add the sliced Vidalia onions and a pinch of salt, sautéing for 5-8 minutes until they begin to soften and take on a light golden color. Remove the onions from the pan and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the skillet. Place the seasoned chicken thighs skin-side down and sear for about 5 minutes until the skin is golden brown and crispy. Flip the chicken and sear the other side for another 5 minutes. Remove the chicken from the pan and set aside with the onions; it will finish cooking in the oven.
- Reduce the heat to medium. Add the sliced garlic and chopped collard greens to the skillet, stirring to coat them in any remaining pan juices and seasonings. Sauté until the collards begin to wilt, about 3-5 minutes.
- Return the seared chicken thighs and sautéed onions to the skillet. Arrange the peach slices around the chicken. Sprinkle half of the fresh basil over the dish, then pour the chicken broth over everything. Add a final sprinkle of black pepper.
- Cover the skillet tightly with a lid or aluminum foil. Transfer to the preheated oven and braise for 30 minutes, or until the chicken is fork-tender and cooked through.
- Remove from the oven, stir in the remaining fresh basil, and serve warm.
Notes
- Use an oven-safe skillet for easy transfer from stovetop to oven.
- Ensure peaches are firm-ripe for the best texture in braising.
- Adjust chili flakes to taste for desired heat level.