Braised Chicken and Peaches

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  12 oz Yellow Onion
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  4 Garlic(12g)
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  33.6 oz Peach
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  2.5 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1 tsp Paprika, Smoked
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  0.5 tsp Red pepper flakes
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  1 tsp 1 Tsp Salt (Divided, $0.01)
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  1 tsp 1 Tsp Black Pepper (Freshly Cracked, (Divided) $0.08)
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  3 tbsp Vegetable oil
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  3 cup Collard Greens
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  0.3 cup Basil, Fresh
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  1.5 cup Low Sodium Chicken Broth
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  1 tbsp Honey
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  1 Lemon(54g)

Instructions

1. 1Pat the chicken thighs dry with paper towels, then rub all over with smoked paprika, red pepper flakes, half of the salt, and half of the black pepper.
2. 2Heat vegetable oil in a large skillet over medium-high heat for 1 minute. Add the diced onion and cook 5–8 minutes, stirring occasionally, until softened and lightly browned at the edges.
3. 3Push the onion to the sides of the skillet. Add the chicken thighs skin-side down and sear 5 minutes over medium-high heat until the skin is golden brown, then flip and sear the other side 5 minutes until golden brown. Remove the chicken to a plate and set aside.
4. 4Add the minced garlic to the skillet and cook 1–2 minutes over medium-high heat, stirring constantly, until fragrant. Add the collard greens and stir to coat with the pan juices, cooking 3–4 minutes until just wilted.
5. 5Return the chicken to the skillet along with the peach slices, the low sodium chicken broth, half of the fresh basil, and the remaining salt and black pepper. Bring to a simmer over medium heat, then reduce to low, cover with a lid, and braise 25–30 minutes until the chicken reaches an internal temperature of 165°F and the peaches are tender.
6. 6Remove from heat and drizzle the honey over the top. Squeeze fresh lemon juice over the braised chicken and peaches, then stir in the remaining fresh basil.
7. 7Divide the braised chicken, peaches, collard greens, and broth evenly into 5 airtight containers while hot. Cool to room temperature before sealing and refrigerating.