Quick-Braised Chicken With Greens

Name: Quick-Braised Chicken With Greens
Total time: 40 min
Ingredients: 3 tablespoons extra-virgin olive oil; 1 large yellow onion, thinly sliced; Kosher salt (Diamond Crystal); 1/2 cup sliced hot pickled peppadew, cherry or pepperoncini peppers, and 2 tablespoons brine reserved, plus more to taste; 1/4 cup tomato paste; 1 tablespoon light or dark brown sugar, plus more to taste; 1 teaspoon ground cumin; 4 cups chicken broth; 1 1/2 to 2 pounds boneless, skinless chicken thighs; 1 1/2 pounds (1 to 2 bunches) dark leafy greens, such as kale, Swiss chard or escarole, de-stemmed and coarsely chopped; Fried toast (see Tip), pasta, boiled or mashed potatoes, mashed cauliflower, or grains, for serving

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Total: 40 minutes

Servings: 5

Author : Ali Slagle

chicken greens pepperoncini

Instructions

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Step 1

In a large pot over medium-high, heat the oil. Add the onion, season with salt and cook, stirring just a few times, until translucent and browned, 6 to 9 minutes. Add the peppers, tomato paste, brown sugar and cumin, and cook, stirring constantly, until the paste is a shade darker and starts to stick to the bottom of the pot, 2 to 3 minutes.

Step 2

Add the broth, chicken, greens and pickled-pepper brine. Season with salt and stir to combine. Cover the pot, keep on medium-high and bring to a simmer. Uncover, reduce heat to low, and cook uncovered until the chicken is cooked through and the greens are tender, 15 to 20 minutes. Using two forks, shred the chicken right in the pot into pieces, then stir to combine. Taste and adjust with salt, sugar (if it’s too tangy or spicy) and brine (if it’s too sweet or flat). Eat with starch of choice.

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