braised chicken and greens

1 tbs olive oil
1 thick cut slice bacon
6 small boneless skinless chicken thigh fat trimmed
1 C diced onion
1 tbs minced garlic
1 head fresh collard greens cleaned and chopped
2 tsp cajun seasoning

green peppers are great to add with the diced onion and if you like the flavor, add a tsp or two of red wine vinegar during the final simmer step.

heat olive oil
add bacon and cook slowly on medium low to render the fat, cook until extra crispy
remove bacon dice and hold it on the side
increase the pan heat to medium
salt and pepper the chicken thighs and add them to the bacon drippings
sear the chicken until cooked through and browned about 15 minutes
add the diced onion to the pan
use the moister from the onion to scrape any bits off of the bottom of the pan left from the chicken and bacon
carmelize onions until very brown, about 10 minuts
add garlic and sautee about 3 minutes
add the chopped greens and creole spice,
sautee until the greens are tender about 15 minutes
reduce heat to low and simmer until the juices thicken about 3 to 5 minutes
serve over rice or with bread



Serving Size: 3