Apple Cider Vinegar Braised Chicken + Collard Greens from the Whole Smiths. It's paleo-friendly, Whole30 compliant, gluten-free and delicious. You'll make this over and over again.
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Apple Cider Vinegar Braised Chicken + Collards

Apple Cider Vinegar Braised Chicken + Collard Greens from the Whole Smiths. It's paleo-friendly, Whole30 compliant, gluten-free and delicious. You'll make this over and over again.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main / Dinner
Cuisine: Paleo / Whole30 / Flextiarian / Gluten Free
Servings: 4
Author: the Whole Smiths

Ingredients

  • 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

Instructions

  • 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 1/2 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