Recipe for: BBQ Chicken with Mashed Potatoes & Collard Greens
|For the Potatoes:|
|1½ pounds||Yukon Gold potatoes|
|kosher salt & pepper|
|For the Chicken:|
|4||bone-in, skin-on chicken breasts|
|¾ cup||BBQ Sauce|
|kosher salt & pepper|
|For the Collard Greens:|
|2 pounds||collard greens|
In his book Ad Hoc at Home, Keller explains that his father lived next door for the last few years of his life. This meal, which was his father’s favorite, also turned out to be his last. He describes his feelings about cooking in this book saying that, “When we eat together, life is better. Our lives are enriched when we share meals.” We couldn't agree more with his motto, “Take care of your parents.”
1. Prep: Place the chicken on a plate and season all sides with salt and pepper. Place the skin side up and set in in the fridge uncovered for a couple of hours. Cut the thicker stems out of the collards and cut the remaining leaves into 2 – 3 inch strips. Wash and dry with a salad spinner.
2. Cook the potatoes - about 1:40 before mealtime - place potatoes in a large pot with salted water. Bring them to a boil. Simmer for about 30 minutes or until tender. About 1 hour before mealtime, drain and place in a bowl until cool enough to handle. Peel, then run through a potato ricer into the pot. Add the butter and cream plus salt and pepper. Stir to combine, then cover. If you need to rewarm before eating, you can do so over medium heat, also adding some more butter.
3. Cook the chicken - at least two hours before mealtime, place chicken on the counter to allow it to come to room temperature. Heat a grill to 350 degrees. About 40 minutes before mealtime, place chicken on the grill, skin side down. After about 15 minutes, flip. Cook until the internal temperature reaches 160 degrees. Baste with BBQ sauce (just before removing from grill), then move to a tray. Tent with foil and allow to rest about 10 minutes before serving.
4. Cook the collards - About 1:20 before mealtime, preheat oven to 325 degrees. Render bacon fat in a dutch oven. Remove bacon, leaving behind all the fat. Add the butter, then the collards. Use tongs to toss the collards and ensure they are evenly covered with the fat. They will also begin to wilt. Add salt, cover tightly, and move to the oven. After about 45 minutes, turn off the heat (but leave in the oven to finish cooking).
Serve with strawberry shortcakes for a father's favorite meal.