- 3 Tbsp. chopped mixed fresh herbs (such as rosemary, thyme, sage and parsley)
- 1 Tbsp. Dijon mustard
- 2 Tbsp. extra-virgin olive oil
- 1 3-to-4-pound chicken, quartered
- Salt and pepper
- 2 slices bacon, diced
- 1 large red onion, diced
- 2 bunches either kale, collard greens or mustard greens, stemmed and torn (a mix can also be used)
- 3/4 cup chicken stock
Mix the herbs, mustard and olive oil in a nonreactive baking dish. Add the chicken, season with salt and pepper, and turn to coat evenly. Cover and marinate in the refrigerator at least 1 hour or overnight.
Preheat the oven to 450°.
Place the chicken on a foil-lined baking sheet and roast until the meat is cooked through and the skin is crisp, 30 to 40 minutes.
Meanwhile, sauté the bacon in a deep pan or Dutch oven over medium heat until rendered, about 5 minutes. Add the onion and cook until translucent, 6 to 7 minutes. Add the greens, in batches, and sauté until wilted, about 4 minutes.
Add the chicken stock, cover and gently braise over low heat until tender, about 40 minutes. Season with salt and pepper, and serve with the chicken.