File this under Spring Cleaning. This site has needed a redesign for awhile. I’m a big fan of simple and I wanted a design to reflect that. So, when I found a theme called Clean Home, I knew it was the one for me. It’s easy on the eyes and makes the food the center of attention. And food is what really matters here at Bitchin’ Camero.
Speaking of food, I made the most delightful baked chicken the other day that I must share. I was really loving the flavors of my Spanish Collards with Chorizo, Sherry and Almonds and wanted to make it into a main dish. Of course I had more collards in my CSA box this week, so those made it into this recipe along with some baby red potatoes.
Chicken thighs, potatoes and collards were tossed with a blend of olive oil, soy sauce, sherry and shallots. Bake for 45 minutes and you’ve got this beautifully caramelized chicken with toasted shallots and creamy, sherry-flavored potatoes. It’s so very good and so very simple. Like the new site!
2 lbs. small red potatoes, cut into bite-sized pieces
4 cups collard greens (or kale), washed and chopped, stems removed
1 1/2 lbs. boneless, skinless chicken thighs
1/4 cup olive oil
1/4 cup soy sauce
1/4 cup dry sherry
3 large shallots, thinly sliced
Preheat the oven to 375°. Place the potatoes in a 9 x 13 (approx.) baking dish, then add the collards in an even layer.
Whisk the olive oil, soy sauce, sherry and shallots together and toss with the chicken. Place the chicken evenly over the collards, then drizzle with the remaining sherry sauce.
Bake for 45 minutes.
Makes 4 (large) or 6 servings.