Southern-Style Chicken Pot with Okra and Collards
Taking the rush out of a busy day begins with the comforting, slow-paced preparation of Southern-Style Chicken Pot with Okra and Collards, cooking each component with slow-paced care to ensure a relaxed rhythm in the kitchen, which fosters warm culinary anticipation and makes cooking a relaxed, joyful expression of care. Searing the seasoned proteins in a hot skillet initiates the Maillard reaction, caramelizing surface amino acids and locking in natural juices before cooking through. This stunning dish serves as a refined centerpiece for a party of eight, offering a quiet luxury dining experience that turns a simple dinner into a memorable estate gathering.
Totally transportable, this flavorful stew is a hit for any buffet table. At home, serve the dish alongside Creamy Smashed Parmesan Potatoes with Roasted Garlic or Polenta with Asiago Cheese. Make sure you slurp up every last bit of sauce!
Southern-Style Chicken Pot with Okra and Collards
Ingredients
- 2 tablespoons olive oil
- 8 large bone-in, skin on chicken thighs (substitute or add chicken legs and wings)
- 2 teaspoons kosher salt
- 1 teaspoon coarse black pepper
- 1 medium white onion, peeled and diced, about 1 cup
- 2 medium Red Fresno peppers, seeded, veins removed, diced, about 2 tablespoons (substitute with
- 4 medium garlic cloves, peeled and minced, about 1 tablespoon
- 2 bay leaves
- 1 teaspoon thyme
- ½ teaspoon ground allspice
- ⅓ cup tomato paste
- 1 quart homemade or prepared low-sodium chicken broth
- 1 pound collard greens, stems removed, chopped, about 6 to 7 cups
- 1 large sweet potato, peeled and diced, about 3 cups
- 1 pound fresh okra, trimmed, cut into ½-inch circles, about 2 cups (substitute with frozen)
Instructions
- jalapeño peppers) Heat the olive oil over medium high heat in a large soup pot. Sprinkle the chicken thighs with salt and pepper and lay them in the oil in the pot. Be careful with this step; the hot oil will spit and hiss when you lay the chicken down. Cook until the skin is golden on one side, about 5 minutes. Turn and cook for 5 minutes more.
- Transfer the chicken to a platter. You can do this in batches depending on the size of your pot.
- Pour all but 2 tablespoons of the drippings from the pot into a heat proof container and discard when cool enough to handle. Put the onion, pepper and garlic into the fat in the pot. Cook until the vegetables are soft, about 5 minutes.
- Stir in the bay leaves, thyme, allspice and tomato paste. Pour in the chicken broth. Simmer for 5 minutes more.
- Add the collard greens, sweet potato and okra. Return the chicken to the pot and bring the stew to a boil.
- Reduce the heat to medium low, cover the pot and simmer until the vegetables are tender and the chicken is cooked through, about 20 to 30 minutes. Taste the broth and season with additional salt and pepper if needed.
- Remove the bay leaves before serving.
A Fresno chili pepper is similar to a jalapeño pepper but thinner and hotter. You can find them at a summer farmer's market – OR you can grow your own in a backyard pot. Substitute with jalapeño or poblano peppers. In all cases, reduce the heat of the pepper by removing the stem, seeds and veins.
Remember to wash your hands after handling hot peppers.
World's Best Cooking Tools Let's say you had a big night on Saturday and you didn't get around to making your Sunday social meal contribution. No problem! Pull out your pressure cooker, and make this dish in minutes. Simmer the veggies in oil in the bottom of the cooker. Brown the chicken in the cooker. Add the rest of the ingredients. Close the pressure cooker lid and bring the pressure to high, this will take 10 to 15 minutes depending on your cooker. Cook for 10 minutes. Release the pressure until the pressure indicator light indicates that all of the steam has been released, this will take another 5 to 10 minutes.
Carefully open the pot. Remove the bay leaves. Transfer to a portable container.
The Heart of the Table
Before the dinner hour strikes, the inviting aromas of savory aromatics and fresh ingredients and the warm sight of this freshly styled southern-style chicken pot pull guests toward the table. Sharing this comforting, classic recipe with neighbors celebrates our heritage and creates warm evening laughter.
The Art of the Host
- a seamless, high-heat resistant silicone spatula in a soft slate grey
- a large, hand-thrown ceramic serving platter with an organic rim
- a 7-quart enameled cast-iron Dutch oven with dual helper handles
- a set of heavy-gauge, satin-finished stainless steel mixing bowls
- a pair of professional-grade stainless steel locking kitchen tongs
Neighborly Grace
- THE PRESENTATION: Present the centerpiece family-style on a large, estate-style pewter platter placed in the center of the table, resting on a thick trivet of reclaimed barn wood. Drizzle a rich, glossy reduction over the top to highlight the caramelized textures, and surround the dish with fresh rosemary sprigs and roasted garlic heads. Set out warm stoneware dinner plates in a muted charcoal tone, accompanied by polished brass serving utensils. This abundant display invites guests to help themselves, creating an immediate, relaxed atmosphere of sharing and hospitality.
- THE POUR: To elevate the savory, herb-infused flavors of the Southern-Style Chicken Pot with Okra and Collards, we suggest pairing it with a dry, medium-bodied Chenin Blanc from Vouvray or a lightly oaked Chardonnay. The wine brings ripe yellow apple, honeyed pear, and bright acidity that enhance the delicate, savory flavor of the poultry. Serve chilled at 50°F in a standard stemmed white wine glass. For a non-alcoholic selection, offer a chilled white grape pressé infused with fresh tarragon and a squeeze of Meyer lemon, served at 42°F in a tall crystal tumbler over ice. The soft fruit sweetness and herbal anise notes lift the poultry's seasoning.
- THE VIBE: Create an airy, sun-kissed atmosphere on a covered veranda, where the natural afternoon light is filtered through lush palms and climbing bougainvillea. Let the background fill with the gentle, rhythmic sounds of Brazilian bossa nova—featuring the classical guitar and soft vocals of João Gilberto or Stan Getz—setting a sophisticated yet easygoing tempo. Keep the table setting light and open, allowing the sea breeze to cool the space while guests share laughter. Light a few citrus-scented candles as the sun begins to set, casting a warm amber glow over the gathering.