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1 1/2 cups Water or Chicken Broth
1 1/4 pounds Chicken Legs and Thighs
1 Jalapeño, stem removed, cut into small rings
1 Tbsp. Butter
1 bunch Collard Greens, ribs removed and minced, leaves roughly chopped
1/2 cup Heavy Cream
4 Tbsp. Coffee Rub seasoning
Pepper
Salt
Preheat the oven to 425 degrees. In an oven proof casserole dish, coat the chicken evenly on all sides with the coffee rub. Place in the oven and roast until at least 165 degrees or until juices run clear when pierced, about 40-50 minutes.
When the chicken is about 30 minutes from being done, start the collards by melting the butter in a large pot over medium-high flame. Sauté the jalapeño rings with a pinch of salt for about 3 minutes. Add the collards and stir to combine. Continue stirring and cook for another 7 minutes until slightly wilted and tender. Add the water or broth and stir. Simmer for 10 minutes, stirring occasionally. Add the cream and stir to combine. Cook for another 10-12 minutes on a low simmer, until the chicken is finished.
Divide the chicken and collards between 2 plates and serve immediately.
