Chicken with Collards and Onions

Chicken with Collards and Onions (Serves 4-5)

A wonderful thing happens when you cook chicken over collard greens in a pressure cooker. The collards become tender and deliciously chicken flavored. Southern tradition calls for cooking collards with pork, but I like my collards with chicken.

Prep and Cook Time: 45-50 minutes

Ingredient list:

1 whole young hen (mine was about 3 pounds)
1 pound of shredded collard greens
1sweet yellow onion
Extra virgin olive oil
Garlic powder
Black pepper
Salt

Directions: Add 1 or 2 tablespoons of olive oil to pressure cooker over medium heat. Chop onion into bite-sized pieces. Add to pot with salt, garlic powder, and black pepper and cook several minutes until soft, scraping up brown bits from the bottom of the pot. Add about one pound or 10 handfuls of shredded collard greens to pot. Add about three cups of water. Add salt, garlic powder, and black pepper to taste. I like a nice dusting of each.

Cut whole chicken into serving pieces – legs, thighs, breasts, wings. Season all sides of chicken with salt, garlic powder, and black pepper. Lay chicken pieces on top of collards in pot. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 30 minutes. Turn off heat, allow pressure to come down naturally, and remove top. Use a slotted spoon to transfer collards and chicken to plates. Enjoy!

Notes: Here are two great videos that demonstrate how to cut a whole chicken into pieces:

http://www.youtube.com/watch?v=zW5BFvCmV7k

http://www.chow.com/food-news/53485/how-to-cut-a-chicken-into-eight-serving-pieces/.

I found two-pound bags of shredded collard greens at the grocery store that were cheap and surprisingly good. They were already washed so all I had to do was take as much as I wanted from the bag and save the rest for later. They were so cheap I planned to discard any I could not use, but had no difficulty cooking and eating the whole bag in just a few days.

I love my Kuhn Rikon Duromatic Top Pressure Cooker 7.4-Quart that I ordered from Amazon.com. After reading a bunch of pressure cooker reviews, I decided to spend a little extra to get the one the New York Times described as the Mercedes-Benz of pressure cookers. I’m glad I did. Kuhn Rikon is a Swiss company. Pressure cookers are so popular in Switzerland that the average household has three! I have not purchased a second one yet, but could use one to prepare vegetables separately while longer cooking meat dishes are in their final minutes.

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2 Responses to “Chicken with Collards and Onions”

  1. This one’s next on my list. Plan on making it tomorrow morning but in a pot in the oven, rather than a pressure cooker… Hopefully I don’t blow it. I’ll let you know. It looks damn good though!

    • ….It helps if you fully thaw the chicken beforehand. Took me a very long time to cook, and it didn’t come out cooked evenly. Flavors here we good though (meaning recipe is sound), but my cooking technique gets an F+ for the day.

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