Crispy Chicken & Italian Tomato Sauce with Potatoes & Collard Greens

Crispy Chicken & Italian Tomato Sauce

with Potatoes & Collard Greens

Group Created with Sketch. 35 min
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    2 Servings
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We’re adding bold flavor to a simple, tangy-sweet tomato sauce with Italian seasoning and briny capers and olives. It’s the perfect companion for crispy-skinned chicken and roasted potatoes.

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fresh
ingredients
Crispy Chicken & Italian Tomato Sauce with Potatoes & Collard Greens
Title
  • 4 Boneless, Skin-On Chicken Thighs
  • 1 15-Ounce Can Crushed Tomatoes
  • 2 cloves Garlic
  • ¾ lb Yukon Gold Potatoes
  • 1 Yellow Onion
  • 2 tsps Capers
  • 1 oz Castelvetrano Olives
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme, & Marjoram)
  • 1 bunch Collard Greens
tried-and-true
kitchen tools
step-by-step
instructions
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Place on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast, flipping halfway through, 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the potatoes roast, peel and thinly slice the onion. Peel and roughly chop the garlic. Remove and discard the stems of the collard greens; roughly chop the leaves. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop.

Cook the chicken:
3 Cook the chicken:

While the potatoes continue to roast, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin side down. Cook, occasionally pressing down with a spatula, 4 to 5 minutes, or until the skin is browned and crispy. Flip and cook 4 to 5 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Loosely cover with aluminum foil to keep warm.

Make the sauce:
4 Make the sauce:

Add the sliced onion to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add the chopped garlic and collard greens; cook, stirring frequently, 2 to 3 minutes, or until the collard greens are slightly wilted. Add the tomatoes, chopped olives, capers, Italian seasoning, and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 6 to 8 minutes, or until the collard greens are wilted and the sauce is thickened. Turn off the heat; season with salt and pepper to taste.

Serve your dish:
5 Serve your dish:

Serve the cooked chicken with the sauce and roasted potatoes. Top with a drizzle of olive oil. Enjoy!

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Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Place on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast, flipping halfway through, 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

While the potatoes roast, peel and thinly slice the onion. Peel and roughly chop the garlic. Remove and discard the stems of the collard greens; roughly chop the leaves. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop.

Prepare the remaining ingredients:
Cook the chicken:
3 Cook the chicken:

While the potatoes continue to roast, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin side down. Cook, occasionally pressing down with a spatula, 4 to 5 minutes, or until the skin is browned and crispy. Flip and cook 4 to 5 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Loosely cover with aluminum foil to keep warm.

4 Make the sauce:

Add the sliced onion to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add the chopped garlic and collard greens; cook, stirring frequently, 2 to 3 minutes, or until the collard greens are slightly wilted. Add the tomatoes, chopped olives, capers, Italian seasoning, and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 6 to 8 minutes, or until the collard greens are wilted and the sauce is thickened. Turn off the heat; season with salt and pepper to taste.

Make the sauce:
Serve your dish:
5 Serve your dish:

Serve the cooked chicken with the sauce and roasted potatoes. Top with a drizzle of olive oil. Enjoy!