Southern Braised Chicken with Black Eyed Peas

Southern Braised Chicken

Southern braised chicken is a classic Southern American dish that is made by slowly cooking chicken in a flavorful liquid until it is tender and falling off the bone. The chicken is typically seasoned with a blend of herbs and spices, such as thyme, rosemary, and garlic, and then browned in a skillet before being placed in a pot or Dutch oven. The chicken is then simmered in a mixture of broth or stock, wine, or other liquids, such as tomato sauce, until it is fully cooked and tender. This slow-cooking process allows the chicken to absorb the flavors of the liquid and become very tender and juicy. Some variations of Southern braised chicken may also include vegetables, such as onions, carrots, and celery, which are cooked alongside the chicken for added flavor and nutrition. Southern braised chicken is often served with rice or mashed potatoes, and it is a comforting and satisfying meal that is perfect for cooler weather.

SERVINGS: 4

PREPARATION TIME: 2 hours and 30 minutes

INGREDIENTS:

  • 4 chicken thighs
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 cloves of garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper (optional)
  • 1 cup chicken broth
  • 1 cup diced tomatoes
  • 1 cup black-eyed peas, soaked overnight and drained
  • 1 cup of water
  • 1 cup of collard greens, chopped
  • Hot sauce, to taste

STEP-BY-STEP INSTRUCTIONS:

  1. Season the chicken thighs with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 6-8 minutes. Remove the chicken from the pot and set it aside.
  2. Add the onion, garlic, thyme, smoked paprika, and cayenne pepper (if using) to the pot. Cook until softened, about 5 minutes.
  3. Add the chicken broth, diced tomatoes, black-eyed peas, and water to the pot. Bring the mixture to a simmer.
  4. Add the browned chicken back to the pot, spooning some of the sauce over the chicken.
  5. Reduce the heat to low, cover the pot, and let the stew simmer for 1 hour and 30 minutes or until the chicken is cooked through and the black-eyed peas are tender.
  6. Add the collard greens and continue to simmer for another 15 minutes or until the greens are wilted.
  7. Taste and adjust seasoning if needed.
  8. Serve with hot sauce on top or on the side

SERVING SUGGESTIONS:

  • Serve over rice or with cornbread.
  • Top with additional chopped bacon or chopped green onions or chives for garnish.
  • Serve with a side of green vegetables such as steamed broccoli or green beans.

ADDITIONAL TIPS:

  • You can use other meats such as beef or rabbit in place of chicken.
  • You can also use canned or fresh vegetables in place of frozen.
  • This stew can be made in a slow cooker by following the same instructions but cook on low for 8 hours or high for 4 hours.

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