WEEKDAYS 1e|12c|p

Michael Symon's Braised Chicken with Pumpkin

Braised Chicken Pumpkin Michael Symon
A simple seasonal dish!
skill level
Easy
time
60-120min
servings
6
cost
$
Contributed by :
This festive holiday dish is so good you'll want it year-round.
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ingredients
  • For the Chicken:
  • 6 bone-in (skin-on) chicken thighs
  • 2 tablespoons olive oil
  • 2 cups thinly sliced red onions
  • 2 cups large-diced peeled and seeded sugar pumpkin (reserve seeds)
  • 4 garlic cloves (sliced)
  • 1 1/2 cups apple cider
  • 2 cups chicken stock
  • 2 bay leaves
  • 1-2 tablespoons chipotle powder
  • 2 pounds collard greens (ribs removed and roughly chopped)
  • kosher salt
  • For the Pumpkin Seeds:
  • 1/2 cup reserved pumpkin seeds
  • rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon chipotle powder
  • 1 teaspoon salt
  • Fresh cracked pepper to taste
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    6 bone-in (skin-on) chicken thighs
    kosher salt
    For the Chicken: If you have time, liberally salt the chicken. Cover and refrigerate over night.
  • 2
       
    Allow the chicken to come to room temperature for half an hour before cooking and pat dry.  Preheat the oven to 375 degrees F.
  • 3
    2 tablespoons olive oil
    In a large Dutch oven, heat the olive oil over medium heat. When the oil is hot, put the chicken skin-side-down into the pot. Cook for 3 to 4 minutes, until the chicken is well browned. Flip the pieces and cook for 3 to 4 minutes to brown the other sides. Remove the chicken from the pot and set aside on a plate.
  • 4
    2 cups thinly sliced red onions
    kosher salt
    2 cups large-diced peeled and seeded sugar pumpkin (reserve seeds)
    4 garlic cloves (sliced)
    1 1/2 cups apple cider
    2 cups chicken stock
    2 bay leaves
    1-2 tablespoons chipotle powder
    2 pounds collard greens (ribs removed and roughly chopped)
    Add the onions and a good pinch of salt to the pot and cook for 1 minute. Add the pumpkin, collard greens, garlic and chipotle powder and cook for 2 more minutes, allowing to brown slightly. Pour in the apple cider and chicken stock and scrape up the browned bits from the bottom of the pan using a wooden spoon.  Add bay leaves.
  • 5
       
    Adjust for seasoning, adding salt if needed. Put the chicken thighs on top of the kale, put the lid on, and put in the oven for 30-45 minutes, or until the chicken is cooked through.
  • 6
    1/2 cup reserved pumpkin seeds (rinsed)
    1 tablespoon olive oil
    1 teaspoon chipotle powder
    1 teaspoon salt
    Fresh cracked pepper to taste
    For the Pumpkin Seeds: Meanwhile, toss the pumpkin seeds in a small bowl with the olive oil, chipotle powder and salt. Spread on a sheet tray lined with parchment paper and bake for about 8-12 minutes, or until crunchy. 
  • 7
      
    Remove the chicken from the oven and discard the bay leaves. Top the chicken with the toasted pumpkin seeds and serve family style, right from the pot.
 
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