Smothered Bacon-Mushroom Chicken Thighs with Skillet Collards

By Sprig Originals ✓ · cooked up in Sprig

A one-skillet Southern supper: crisp-skinned bone-in chicken thighs smothered in a bacon, onion and cremini cream gravy thickened without a lick of flour, with quick vinegary collard greens wilted in the bacon fat alongside. Deeply savory, rich, and ready in about an hour.

Ingredients

• 4 slices thick-cut bacon, chopped
• 4 bone-in, skin-on chicken thighs (about 2 lb)
• 1 1/2 tsp kosher salt
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper
• 8 oz cremini mushrooms, sliced
• 1/2 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 3/4 cup chicken broth
• 3/4 cup heavy cream
• 1 tsp Dijon mustard
• 1/4 tsp xanthan gum
• 2 tbsp unsalted butter
• 2 tbsp sliced scallion greens

• 1 lb collard greens, stemmed and cut into 1-inch ribbons
• 2 tbsp reserved bacon fat or olive oil
• 1/2 cup chicken broth
• 1 tbsp apple cider vinegar
• 1/2 tsp red pepper flakes
• 1/2 tsp kosher salt

Instructions

1. Pat the chicken thighs very dry with paper towels. Mix the 1 1/2 tsp salt, smoked paprika, garlic powder, black pepper and cayenne in a small bowl and rub it over all sides of the thighs, getting some under the skin. Let sit at room temperature while you cook the bacon.
2. Set a 12-inch cast iron or heavy stainless skillet over medium heat and add the chopped bacon. Cook 7 to 9 minutes, stirring occasionally, until browned and crisp. Lift the bacon out with a slotted spoon onto a plate. Pour off the fat into a heatproof cup, then return 1 tablespoon of it to the skillet and reserve 2 tablespoons for the collards.
3. Raise the heat to medium-high. Lay the thighs in skin-side down and cook undisturbed 8 to 10 minutes, until the skin is deep golden and releases easily. Flip and sear 3 minutes more, then transfer to a plate. Pour off all but about 1 tablespoon of the rendered fat.
4. Add the mushrooms to the skillet in an even layer and cook over medium-high heat 5 minutes without stirring, then stir and cook 3 minutes more until browned. Add the onion and cook 4 minutes until softened, then stir in the garlic and thyme and cook 45 seconds until fragrant.
5. Pour in the 3/4 cup chicken broth and scrape up the browned bits with a wooden spoon. Simmer 2 minutes, then stir in the heavy cream and Dijon. Sprinkle the xanthan gum over the surface while whisking constantly so it doesn't clump, and simmer 2 minutes until the gravy coats the back of a spoon.
6. Nestle the thighs back into the skillet skin-side up, leaving the skin above the gravy. Reduce the heat to low, cover loosely with a lid or foil, and simmer gently 15 to 18 minutes, until the chicken registers 175°F at the thickest part. Uncover, stir the butter into the gravy, and scatter over half the bacon and the scallion greens.
7. While the chicken simmers, heat the reserved 2 tablespoons bacon fat in a large pot or second skillet over medium-high. Add the collards in batches, tossing until wilted, about 4 minutes total. Add the 1/2 cup broth, red pepper flakes and 1/2 tsp salt, cover, and cook 10 to 12 minutes over medium heat until tender but still bright.
8. Uncover the collards, raise the heat, and boil off most of the liquid, 2 minutes. Stir in the apple cider vinegar and the remaining bacon. Taste both pans for salt and serve the smothered thighs with plenty of gravy spooned over, collards alongside.

Chef's tips

Nutrition (per serving, estimated)

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