Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Submerge 1 clay pot with lid in cold water for 30 minutes to an hour; meanwhile, pat dry 4 boneless, skinless chicken thighs and season generously with 1 teaspoon salt and 0.5 teaspoon black pepper.

2. 2

   In a large cast-iron skillet, melt 1 tablespoon unsalted butter and 1 tablespoon olive oil over medium-high heat, then sear the seasoned chicken thighs for 3 minutes per side until golden brown, then remove the chicken and set aside, adding 2 slices of chopped thick-cut bacon to the same skillet and rendering until crispy, about 5 minutes, then remove the crispy bacon bits and set aside.

3. 3

   Reduce heat to medium and add 0.5 cup chopped yellow onion, 0.5 cup chopped celery, and 2 minced garlic cloves to the skillet with the rendered bacon fat, cooking for 5 minutes until softened, then add 0.5 teaspoon saffron threads steeped in 0.25 cup warm chicken broth to the skillet along with an additional 0.75 cup chicken broth and 1 tablespoon apple cider vinegar, scraping any browned bits from the bottom.

4. 4

   Drain the soaked clay pot, then arrange 5 cups of cleaned and roughly chopped collard greens evenly on the bottom, nestling the seared chicken thighs on top of the greens, and pouring the saffron-infused broth mixture from the skillet over everything.

5. 5

   Cover the clay pot with its lid and place it into a cold oven, then set the oven to 350°F (175°C) and bake for 1.5 to 2 hours, or until the chicken is very tender and easily shreds with a fork.

6. 6

   Carefully remove the clay pot from the oven, stir in 0.5 cup heavy cream, taste for seasoning, and adjust with additional salt and pepper if needed, then sprinkle with the crispy bacon bits and 2 tablespoons fresh chopped parsley before serving.