Carolina Chicken and Collard Greens Stew

Carolina Chicken and Collard Greens Stew

Ingredients

• 3 cups chicken broth
• 1 pound boneless, skinless chicken thighs
• 1 medium onion, diced
• 1 garlic clove, minced
• 1 celery stalk, sliced
• 1 medium carrot, sliced
• 1 large potato, diced
• 1 tablespoon chopped thyme or 1⁄2 teaspoon dried thyme
• 1 tablespoon chopped basil or 1⁄2 teaspoon dried basil
• 1 tablespoon chopped oregano or 1⁄2 teaspoon dried oregano
• 1 tablespoon sugar
• 2 tablespoons white vinegar
• 4 cups loosely packed chopped collard greens
• 1 teaspoon salt
• 1⁄2 teaspoon black pepper
• 4 crisply cooked bacon slices
• 1⁄2 cup chopped pecans, toasted

Cooking Directions

1. Heat the chicken broth and 3 cups water in a large Dutch oven over medium- high heat. Bring the mixture to a boil.
2. Add the chicken thighs. Reduce the heat and simmer, covered, until thoroughly cooked, about 15 minutes. 
3. Remove the chicken to a plate with a slotted spoon; keep warm.
4. Add the onion, garlic, celery, carrot, potato, thyme, basil, and oregano to the broth. Stir and bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 10 minutes.
5. Stir in the sugar, vinegar, collard greens, salt, and pepper.
6. Return to a boil, reduce the heat, and simmer, covered, for 10 minutes.
7. Shred the chicken into 1- inch strips and add to the stew; mix well. Simmer over medium heat until the chicken is thoroughly heated, about 2 minutes.
8. Ladle the stew into 4 shallow soup bowls. Crumble 1 bacon slice over each serving. 
9. Sprinkle pecans over the top. Serve immediately.