This comforting Southern-style plate brings together juicy baked chicken thighs, tender slow-cooked collard greens, creamy baked mac and cheese, and savory bacon pimento corn muffins. The combination of smoky, cheesy, and buttery flavors makes this meal perfect for Sunday dinner or a hearty family gathering.
Ingredients
6 bone-in chicken thighs
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon honey
1 tablespoon melted butter
1 lb collard greens, chopped
4 slices bacon, chopped
1/2 onion, diced
3 cloves garlic, minced
2 cups chicken broth
1/2 teaspoon red pepper flakes
1/2 teaspoon salt for greens
8 oz elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
2 cups shredded cheddar cheese
1/2 cup mozzarella cheese
1/2 teaspoon salt for mac and cheese
1/2 teaspoon black pepper for mac and cheese
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt for muffins
1 cup milk for muffins
1 large egg
1/4 cup melted butter for muffins
1/2 cup cooked bacon bits
1/2 cup diced pimentos
1/2 cup shredded cheddar cheese for muffins
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