Spicy Maple Chicken Thighs

with Cheesy Potatoes & Collard Greens

40 MIN

+$3.45/serving 4 Servings

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with Top Sirloin Steaks

From the Test Kitchen

For this hearty, seasonal dish, we’re topping seared chicken with a rich, spicy-sweet glaze of maple syrup, hot sauce, and more—a delicious complement to sides of cheesy roasted potatoes and braised apple and collard greens.
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Nutrition

PER SERVING
Calories

670 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Steaks
1½ Tbsps Maple Syrup
1 Apple
1 Red Onion
1 Tbsp Hot Sauce
2 Tbsps Vegetarian Worcestershire Sauce
1¼ lbs Golden Or Red Potatoes
1 bunch Collard Greens
2 Tbsps Butter
4 oz Shredded Monterey Jack Cheese
2 Tbsps Vegetable Demi-Glace
1 Tbsp Sherry Vinegar
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the sauce

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes crosswise into 1/2-inch-thick rounds. Halve, peel, and thinly slice the onion. Separate the collard green leaves from the stems; discard the stems and thinly slice the leaves. Grate the apple on the large side of a box grater, discarding the core. In a bowl, combine the maple syrup, worcestershire sauce, demi-glace, hot sauce, and 2 tablespoons of water; season with salt and pepper.

2 Make the cheesy potatoes

Line a sheet pan with foil. Place the potato rounds on the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Arrange in an even layer. Roast 19 minutes. Leaving the oven on, remove from the oven. Evenly top with the cheese. Return to the oven and roast 3 to 5 minutes, or until the potatoes are tender when pierced with a fork and the cheese is melted. Remove from the oven.

3 Braise the collard greens & apple

Meanwhile, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped collard greens and grated apple; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the collard greens are slightly softened. Add the vinegar and 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 13 to 15 minutes, or until the collard greens are softened and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. Cover to keep warm.

4 Cook the steaks

Pat the steaks dry with paper towels; season on all sides with salt, pepper, and the remaining spice blend.In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

*An instant-read thermometer should register 145°F.

5 Make the pan sauce & serve your dish

Heat the pan of reserved fond on medium-high until hot. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off heat and stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the cheesy potatoes and braised collard greens and apple. Top the steaks with the pan sauce. Enjoy!