You guys know what the only meat I ever wanted to eat growing up was? Boneless, skinless chicken breasts. And bologna but my mom shut that down pretty quickly. And oh yeah, shrimp scampi.
But yeah, that’s all I wanted to eat in terms of meat. My poor mom, I’d sit there and pick and pick at my meat until I was the very last person sitting at the table. It was a battle of will as I always hoped my mom would give up and eventually tell me to just leave the table.
I mean, the dishes would be done and I’d be sitting there waiting for the smallest window when no one was looking to sneak whatever little bit to our sweet dog Mindy. Who not-so-coincidentally would always sit under my chair at dinner.
Again, my poor mom. But now here I am, all grown up and wanting to eat my chicken breast ONLY if the bone and skin are left in and on. I can deal with it if it’s deboned but that skin better be on and in place.
I don’t think I even need to tell you how much of a fight I’d put up over collard greens. But like I said, I’m a grown up now and love, love (even crave) some well cooked collards. What in the world has happened to me?
I’m pretty sure after you try this recipe you’ll understand why. The savoriness of the chicken and buttery, crispy skin pair perfectly with the acidity from North Coast Organic’s Apple Cider Vinegar. Pair that with some salty and savory collard greens and you’ve got yourself the perfect meal.
Which, let’s talk about that for a moment. For so long I thought all apple cider vinegar was created equally. I mean, we’ve pretty much been given one (unnamed) choice for all these years. So when I had the chance to try out North Coast Organic’s version, I was stoked. As you know, I love trying new products and am always on the lookout for my next favorite thing. Well, this is my next favorite thing.
I first discovered North Coast Organic years ago shortly after Camryn was born. Once she got to an age that she started liking (and begging) for juice I started looking for a good choice to give her. If I’m being honest, so many of the juices out there end up tasting like sugar water. I’m pretty sure if I did a blind taste test on some of those I wouldn’t know an apple juice from a grape juice from a tropical juice.
So when I came across North Coast Organic, I first fell in love with the fact that it was organic but then I fell in love with the fact that their juices and ciders actually taste like apples! Can you believe it? I even watered it down a bit for her when she was little and it still had so much flavor. They even have a variety of juices and ciders that are from specific apples such as a Gala apple juice or my personal favorite a Honey Crisp apple juice. We soon went from giving it to our daughter to creating tasty cocktails with it for ourselves, which I’ll share with you at a later date.
Not to mention they have apple sauces and pouches! Make sure to check out the North Coast Organic store locator to find where their products are sold nearest to you.
So when I found out that they also had an apple cider vinegar, I couldn’t wait to start getting creative with it. And guess what? It has a wonderful apple taste as well! I didn’t even know how much more delicious apple cider vinegar could be until I tried North Coast Organic’s but now there’s no going back.
You’ll feel the same way, trust me. Some other ways you can use this ACV is in your 30-Second Mayo in place of the white balsamic, any of your vinaigrettes, or in a morning detox drink… which I’ll be posting later this week so stay tuned for that.
This meal is now on regular rotation in our house and I have a feeling once you give it a try it will be a staple at your home too. And guess what?! My kids eat the entire thing up. Either I’m a lucky mom or I’m training them well. I like to think it’s all me. 😉
Now listen very closely, I’m going to share with you my trick for getting the skin extra crispy. After you pat the chicken dry, run your finger gently between the skin and the actual meat creating separation. This extra space will give your skin a pocket of air to crisp up while keeping the juices from the chicken in. Once you’ve mastered this trick you’ll never have soggy skin again.
As you can see, I’m really excited about this recipe and to be partnered up with North Coast Organic. I’m excited to be sharing their products with you and have more recipes coming down the pipeline so stay tuned!
And in the meantime, get your chicken on!
- 4 chicken breasts, skin-on
- 1 Tbsp. ghee or butter
- 1 Tbsp. olive oil
- 8 C. collard greens, trimmed from stalk and chopped
- 2 large shallots chopped
- 3 Tbsp. apple cider vinegar
- 3 cloves garlic minced
- Salt & pepper
- Pat chicken dry
- Generously season chicken breasts with salt and pepper
- Heat a large frying pan to medium-high
- Once hot, add ghee or butter and olive oil to pan
- When ghee/butter and oil is hot add chicken breasts skin side down and cook for 5 minutes
- Carefully spoon butter/oil over chicken and continue to baste every minute
- Flip chicken and cook on other side
- Continue to carefully spoon butter/oil over chicken and baste every minute
- Cook chicken approximately another 5 minutes until internal temperature reaches 165* (depending on thickness of chicken breasts, it may take longer than 5 minutes)
- Once cooked through and chicken reaches an internal temp of 165*, remove chicken breasts and set aside
- Turn heat down to medium
- Add chopped shallots to the pan with the chicken drippings and cook for about one minute
- Add garlic to pan and cook an additional minute, careful not to burn
- Once tender and golden add 2 Tbsp. of apple cider vinegar to pan to deglaze, gently and scraping the pan
- Add collard greens to pan and toss thoroughly
- Season with ½ tsp. of salt
- Cook until collard greens have wilted down to desired consistency (about 5 minutes) and add additional 1 Tbsp. of apple cider vinegar
- Toss ot coat
- Salt to taste if necessary
- Serve collard green alongside of chicken breasts
Please note that I only work with companies and products that I feel passionately about and that align with the Whole Smiths’ views and that this post contains sponsored content. While I am compensated for the work I do, my opinions and bad jokes are always 100% my own.