Can I use bone-in chicken thighs instead of boneless?

Yes. Bone-in thighs will require 5-10 minutes longer braising time. Check that the meat is tender and reaches 165°F at the thickest point.

What if peaches aren't in season?

Use firm nectarines or plums cut to similar size. Avoid overripe fruit, which will break down too much during braising.

Can I make this ahead?

Yes. Braise and cool completely, then refrigerate up to 3 days. Reheat gently on the stovetop over medium-low heat with a splash of water.

Why use smoked paprika instead of regular?

Smoked paprika adds depth and a subtle smokiness that complements the sweetness of the peaches and richness of the chicken.

Do I have to use collard greens?

No. Substitute with spinach, kale, or chard. Tender greens like spinach need only 1-2 minutes; heartier greens may need 3-5 minutes.

Braised Chicken and Peaches

Name: Braised Chicken and Peaches
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 5 servings
Cuisine: American
Ingredients: 1-2 Vidalia onions (12 oz total); 4 garlic cloves (peeled and sliced very thin); 3 fresh peaches (pitted and cut into hearty slices, (11.2oz) $1.74*); 2½ lbs chicken thighs (boneless, skinless (5 thighs) $7.85**); 1 tsp smoked paprika; ½ tsp crushed red pepper flakes; 1 tsp salt (divided); 1 tsp black pepper (freshly cracked, (divided) $0.08); 3 Tbsp vegetable oil; 3 cups collard greens (chopped); ¼ cup fresh basil (torn, (divided) $0.89); 1½ cups chicken broth; 1 Tbsp honey; ½ lemon

1

Gather ingredients. Preheat oven to 350°F.

2

Prepare fresh ingredients; peel and half Vidalia onions, slice garlic, and slice peaches into hearty slices.

3

Pat chicken dry with a clean paper towel and then rub chicken thighs with smoked paprika, chili flakes, ½ tsp salt, and ½ tsp black pepper.

4

In a large oven-safe skillet, add vegetable oil, onions, and remaining ½ tsp salt. Sear onions on medium-high heat for 5-8 minutes until they begin to soften and show some color.

5

Add chicken to the skillet and sear on each side for 5 minutes until golden brown. Move the onions off to the side or scooch them to another spot in the pan. You want the chicken to lie flat in the pan so it gets a good sear on it.

6

Remove chicken from the pan and cover it off to the side. It will finish cooking in the oven.

7

Add sliced garlic and collard greens to the pan. Remove the onions once they are golden brown. You'll add them back later.

8

Stir collards and garlic to cover them with the remnants of juices and seasonings.

9

Add chicken back to the pan with sliced peaches, cooked onions, and half of the freshly torn basil. Pour chicken broth over the top, sprinkle with the rest of the black pepper, and gently cover with tinfoil or a lid. Transfer to a 350°F oven for 30 minutes.

10

Remove from oven. The peaches should be soft and tender, and the internal temperature of the chicken should be at 165°F at a minimum. Drizzle honey and squeeze lemon over the top to serve. Serve with additional fresh basil, salt, and pepper.