Spicy Maple Chicken Thighs

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. 

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.

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.

Meanwhile, pat the chicken dry with paper towels; season on both 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 chicken. Cook 6 to 8 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

*An instant-read thermometer should register 165°F.

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. Slice the cooked chicken crosswise. Serve the sliced chicken with the cheesy potatoes and braised collard greens and apple. Top the chicken with the pan sauce. Enjoy!