SouthernMedium · Hot
Braised Chicken Thighs with Bacon and Collards
Tender chicken thighs braised low and slow with smoky bacon and hearty collard greens in a savory pan sauce. Soul food at its finest.
Prep
15 min
Cook
30 min
Rest
5 min
Total
50 min
Method
Prep
1
Pat chicken thighs dry with paper towels. Season both sides generously with paprika, cayenne, black pepper, and salt. Let sit at room temperature for 15 minutes.
2
Wash and stem the kale, then roughly chop the leaves into 2-inch pieces. Dice the yellow onion. Mince the garlic cloves.
Sear the Chicken
3
Heat a large cast iron skillet or Dutch oven over medium-high heat. Add 1 tablespoon of olive oil.
4
Place the seasoned chicken thighs skin-side down in the hot pan. Sear without moving for 6-7 minutes until the skin is golden brown and crispy. Flip and cook 2 minutes more. Remove to a plate.
Cook the Bacon
5
In the same skillet with the chicken fat, add the bacon strips. Cook over medium heat for 4-5 minutes, turning occasionally, until the bacon is crispy. Remove bacon to a paper towel-lined plate, leaving the drippings in the pan.
Braise
6
7
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
8
Nestle the chicken thighs back into the skillet, skin-side up. Scatter the chopped kale around the chicken. Tuck the thyme sprigs into the greens.
9
Pour the hot sauce over everything. Bring to a gentle simmer.
Finish
11
Uncover and crumble the bacon strips over the top. Let the sauce reduce for 2-3 minutes until it thickens slightly.
12
Taste and adjust seasoning with additional salt or hot sauce if needed. Serve the chicken thighs over a bed of collards with the pan sauce spooned over top.
B
Nutri-Score
Good balance
A–E · lower is better · score 2
Calories
450
per serving
High in protein · 40gLow sugar · 3g
Protein
40g
Carbs
9g
Fat
28g
Sat. fat
6g
Fiber
3g
Sugar
3g
Sodium
907mg
Gluten FreeWhole30PaleoDairy FreeNut FreeHigh ProteinBalanced NutritionLow CarbDiabetes FriendlyHeart HealthyMuscle RecoverySustained EnergyGut HealthBalanced Macros
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
C
Environmental impact
Moderate impact
A–E · lower is better · includes estimates
kg CO2e
1.7
per serving
CCarbonAEU all-round· carbon sets the grade
Water
0.6m³
Land
61Pt
Runoff
0.2g P
Chicken Thighs drives 64% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
2
Sweet
6
Salty
1
Sour
2
Bitter
4
Spicy
Textures
CrispyTenderChewy
Aromas
SmokyHerbalSavoryGarlicky
Kitchen Equipment
Primary Tool
Cast Iron SkilletCounter FootprintMedium
Safety & Storage
Cooking Temperature
Chicken thighs must reach an internal temperature of 165°F (74°C) to ensure food safety. Use a meat thermometer to verify doneness, especially at the thickest part of the thigh.
Cross Contamination
Raw chicken thighs harbor bacteria that can cause cross-contamination. Use separate cutting boards for raw meat, wash all utensils and surfaces with hot soapy water after contact, and wash hands thoroughly for 20 seconds after handling raw poultry.
Storage
Refrigerate leftover braised chicken thighs within 2 hours of cooking. Store in airtight containers for up to 3-4 days in the refrigerator or up to 2-3 months in the freezer. Reheat leftovers to 165°F before consuming.
High Risk Population
Pregnant individuals, young children, elderly persons, and immunocompromised individuals are at higher risk for foodborne illness from undercooked poultry. Ensure chicken is fully cooked and reheated to safe temperatures.
Allergen Warning
Sulfites are not always obvious on ingredient labels. Hot sauce and bacon products may contain sulfite preservatives. Individuals with sulfite sensitivity should verify specific brand ingredients or avoid these components.
Handling
When searing chicken skin-side down for 6-7 minutes, hot bacon drippings and oil may splatter. Use long tongs or a splatter guard and keep oven mitts nearby to prevent burns.
Equipment Safety
Hot cast iron skillets retain heat for extended periods after cooking. Allow the pan to cool before washing, and place hot pans on heat-resistant surfaces to prevent damage to countertops or injury.
Pro Tips
Technique
Don't skip that sear! Getting the skin crispy first locks in the juices and creates those beautiful browned bits that make the pan sauce sing. That's where all the flavor lives.
Substitution
If fresh collards are hard to find at your market, kale makes a fine substitute here — just strip out the tough center ribs and cook an extra few minutes until silky.
From the chef
Braising chicken thighs low and slow in a cast iron with smoky bacon and collards is one of those techniques that rewards patience every single time. The skin goes golden and crispy in the sear, then the whole thing settles into a gentle braise where the bacon drippings, hot sauce, and thyme do their work. By the time you pull the lid off, the greens are silky, the pan sauce is rich, and the kitchen smells like it has been cooking all afternoon. This is soul food that fills your kitchen with something good.
TagsSouthernSoul FoodBraisedOne PotComfort FoodBaconGreensCast IronWeeknight Dinner
AllergensSulfitesCelery
Source: generated · June 10, 2026