Braised Chicken and Peaches

• •
  Yellow Onion(340g)
• •
  Garlic
• •
  Peach(318g)
• •
  Chicken Thigh, Boneless Skinless(1134g)

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

• •
  Paprika, Smoked(5g)
• •
  Red pepper flakes(3g)
• •
  1 Tsp Salt (Divided, $0.01)
• •
  1 Tsp Black Pepper (Freshly Cracked, (Divided) $0.08)
• •
  Vegetable oil(45g)
• •
  Collard Greens(720g)
• •
  Basil, Fresh(60g)
• •
  Low Sodium Chicken Broth(360g)
• •
  Honey(15g)
• •
  Lemon

Instructions

1. 1Pat the chicken thighs dry with paper towels, then rub all over with smoked paprika, red pepper flakes, salt, and black pepper.
2. 2Heat vegetable oil in a large skillet over medium-high heat for 1 minute. Add the onion and cook 5–8 minutes, stirring occasionally, until softened and lightly browned.
3. 3Push the onion to the sides of the skillet. Add the chicken thighs skin-side down and sear 5 minutes until 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 garlic to the skillet and cook 1–2 minutes, 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, cooked onion, half of the fresh basil, and the chicken broth. Bring to a gentle simmer over medium heat, then reduce heat to low, cover with a lid, and cook 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.