Tuesday April 28, 2009

Braised Chicken with Collard Greens and Apple Juice

I have been down with vertigo over the past two weeks so I have been watching more T.V than usual, and since there isn’t much on these days I end up watching a lot of Food Network. I saw an episode of Tyler’s Ultimate and he was showing a recipe for ribs braised in apple juice with collard greens. I don’t eat pork so I thought that chicken could work just as well. The recipe looked super easy and it was. All in the same roasting pan and he paired it with mashed sweet potatoes which can roast in the oven along with the chicken.

Braised Chicken with Collard Greens and Apple Juice

Braised Chicken with Collard Greens and Apple Juice

Chicken Braised with Greens and Apple Juice
Ingredients:

1 whole chicken, back bone removed and quartered
Extra virgin olive oil
16 ounces collard greens, ribs removed, rough chopped
1 yellow onion, peeled and sliced
1 garlic bulb, cut through the equator
1 ½ cups pressed apple juice
¼ cups apple cider vinegar
½ bunch fresh thyme
Kosher salt and pepper to taste

Method:

Preheat oven to 350° F.

Season the chicken with plenty of salt and pepper. Heat a heavy-bottomed roasting pan over high heat and drizzle with oil. Sear chicken on both sides until golden brown for a few minutes per side. Position the chicken on 1 side of the roasting pan. On the other side, place collard greens, then onion and garlic on top. Pour in the apple juice and cider vinegar, add thyme, then cover with foil, place in the oven and braise for 1 hour 30 minutes. When done, remove foil, baste the chicken with the pan juices, then cook uncovered for a further 20 minutes until the chicken skin has a nice caramelization and the liquid reduces. Take the roasted garlic bulb and squeeze out the garlic cloves and mix them into the greens. Place the collard greens and braising liquid on a serving platter and top with the chicken. Serve with mashed sweet potatoes.

Mashed Sweet Potatoes

Mashed Sweet Potatoes

Mashed Sweet Potatoes
Ingredients:

4 large sweet potatoes, oiled and salted
2 tablespoons butter
2 tablespoons dark brown sugar
½ lemon, juiced and zested
Kosher salt and pepper to taste
1 sprig of fresh thyme
Extra-virgin olive oil

Method:

Preheat oven to 350 ° F.

On a foil lined baking sheet bake the sweet potatoes for about 45 minutes until they are very soft. Take out of the oven and let cool.
Peel the skin off with your hands and place in a mixing bowl. Add all of the other ingredients and either mash with a fork for chunky texture or puree in a food processor for a fine texture. Garnish with the leaves of thyme and a drizzle of olive oil.

Serves 6