Braised Chicken & Greens

INGREDIENTS
Swiss or Rainbow Chard or Collards
Bell Peps
Onion
Garlic
Stock
Butter
S&P
Rice Wine Vinegar

INSTRUCTIONS
Preheat oven to 350 F / 175 C.

Separate the leaves from the stems, making sure not to discard the stems.

Slice the stems on a bias. Quickle with equal parts rice wine vinegar and water plus a pinch of salt and sug.

Slice leaves into thick ribbons. Slice onion and peps into thicker slices. Sliver garlic.

Get an oven safe dish hot - sear generously seasoned chicken on both sides. It's color we're after!

Remove chickadees from pan. In their remaining fatty delicious juices add onions & peps and s&p tt and saute until they soften slightly, about 3 min.

Add garlic and stir until fragrant, about 30 seconds.

Add chard or collards and mix around until leaves brighten and start to wilt, about 2 min.

Deglaze with a little bit of wine or sherry vin.

Add stock and bring it up to a boil. Add chicken back to the pan. Cover and pop her in the oven for 30-35 minutes or until chard is soft and the green resembles more of a army green color versus bright green.

Remove delicious chicken and set aside while you season greens.

Add a pat of butter, quickled stems and a splash of juice, and salt and pepper to taste.

Plate over cauli puree (not pictured but happily sittin' in my belly) and GRUBBBBBBBBBB.

As always, these things are measured with my *heart*. I encourage you to do the same! No rules! Live a lil