![]() ![]() Serve hot.Carla Hall was born on May 12, 1964, in Nashville, Tennessee to Audrey Hall. NOTE: No need to spin dry.Īdd the sliced greens to the pot and simmer until tender, about 45 minutes, stirring occasionally. Meanwhile, prepare the greens by stacking one bunch of greens at a time like cards roll the stack tightly into a cigar shape cut the greens lengthwise ¾ of the way down (keeping the stems and base of the greens intact) then cut into 1/4-inch wide pieces. NOTE: This may be made at least 1 week in advance. Bring to a boil over high heat, then reduce the heat to simmer for at least 20 minutes. Add smoked paprika and cook for an additional 2 minutes. Sprinkle gremolata over chicken and serve immediately.Ĭollard Greens braised in Smoked Paprika Pot Likkerįor the Potlikker: In a large pot, sauté onions until translucent, then add garlic and red pepper flakes. Nestle the chicken thighs, skin-side up, back in the pan and continue cooking for another 6-8 minutes, until the sauce has reduced and thickened slightly and the chicken registers 165☏ with a meat thermometer.Īllow to rest for five minutes. Add the garlic cloves and cook for another few minutes, until they begin to soften, then stir in the stock. Reduce heat to medium add the sliced onions and allow to cook for about 5 minutes, or until they begin to become translucent and softened. Turn the thighs over and sear for two minutes, then remove from pan. Reduce heat to medium-high continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is crispy and golden brown, about 10-12 minutes. Nestle chicken in skillet, skin side down, and cook for two minutes. Heat a 12″ nonstick skillet over high heat until hot but not smoking. Season the opposite side with salt and pepper. Flip the thighs over and rub the spicy gremolata under the skin of each chicken thigh. Place the chicken thighs skin-side down on a clean cutting board and, using a sharp boning knife, cut along either side of the bone to loosen it, but still leaving the bone attached to the thigh. Prepare spicy gremolata: In a medium bowl, add the parsley, thyme, rosemary, sage, garlic, lemon zest, crushed red pepper flakes, Kosher salt and mix to combine. Perfectly Seared Chicken Thighs with Onions & Spicy GremolataĦ skin-on, bone-in chicken thighs (about 2 1/4 pounds)ġ 1/2 cups flat leaf parsley (packed), finely choppedĢ sprigs thyme, leaves only, finely chopped ![]() You can easily scale the greens back to a smaller portion, but I love to make a batch and freeze it for future meals when I need a quick vegetable side.īut most of all, sometimes we have to remember to treat ourselves in whatever way we can - for me, this is a meal filled with memories of my family’s traditions, so even if we can’t all be at the table together in person, we are still connected across the miles. When I said that this meal doesn’t take a lot of time, I’m not kidding: I can pull it together in about 45 minutes, and the greens are mostly hands-off anyway. ![]() I like to add a roasted sweet potato to the plate (and, yes, you can even microwave it!) that tastes even more special when drizzled with a little melted butter and brown sugar and popped under the broiler for a minute or two! The Perfectly Seared Chicken Thighs with Onions & Spicy Gremolata have a beautifully crisp skin and rich sauce, while the Collard Greens are smoky and flavorful in no time at all. This meal is one that I consider a “Celebration” meal, but it doesn’t take a lot of time or effort to pull it together. The 2020 holiday season is definitely going to feel different this year, and maybe we’ll be spending it with fewer people than usual - or even alone. ![]()
0 Comments
Leave a Reply. |