Rev Run’s Sunday dinners are all about gathering family around a table filled with hearty, soulful food. This menu brings together the essential dishes that make those gatherings special: juicy oven-baked chicken, creamy mac and cheese, and slow-cooked collard greens. It’s a practical, flavor-packed spread designed to feed a crowd and leave everyone satisfied.
Ingredients
- For the Chicken: 8 bone-in, skin-on chicken thighs (about 3 lb / 1.4 kg)
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 g) smoked paprika
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) onion powder
- 1 tsp (2 g) dried thyme
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- For the Mac and Cheese: 1 lb (450 g) elbow macaroni
- 4 tbsp (55 g) unsalted butter
- 1/4 cup (30 g) all-purpose flour
- 4 cups (950 ml) whole milk
- 2 cups (200 g) shredded sharp cheddar cheese
- 1 cup (100 g) shredded Monterey Jack cheese
- 1/2 tsp (2 g) salt
- 1/4 tsp (1 g) black pepper
- For the Collard Greens: 2 bunches collard greens (about 2 lb / 900 g), stems removed and leaves chopped
- 1 smoked turkey wing (about 1 lb / 450 g)
- 1 onion, chopped
- 3 cloves garlic, minced
- 6 cups (1.4 L) chicken broth
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- In a small bowl, mix the paprika, garlic powder, onion powder, thyme, salt, and pepper. Pat the chicken thighs dry with paper towels, then rub them all over with the olive oil and the spice mixture.
- Place the chicken thighs skin-side up on a baking sheet lined with parchment paper. Bake for 45–55 minutes, until the skin is crispy and the internal temperature reaches 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum). Let rest for 10 minutes before serving.
- While the chicken bakes, start the collard greens. In a large pot or Dutch oven, heat a splash of oil over medium heat. Add the turkey wing and brown on all sides, about 5 minutes. Add the onion and garlic, cook until softened, about 3 minutes.
- Add the chopped collard greens, chicken broth, vinegar, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour to 1 hour 15 minutes, until the greens are tender. Remove the turkey wing, shred the meat, and return it to the pot. Keep warm.
- For the mac and cheese, bring a large pot of salted water to a boil. Cook the macaroni according to package directions until al dente, about 7–8 minutes. Drain and set aside.
- In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk, and cook, stirring constantly, until the sauce thickens, about 5–7 minutes.
- Remove the pot from the heat and stir in the cheddar and Monterey Jack until melted and smooth. Season with salt and pepper. Add the cooked macaroni and stir to coat.
- Return the mac and cheese to low heat and cook for 2–3 minutes until heated through. If you prefer a baked top, transfer to a buttered baking dish, sprinkle with extra cheese, and bake at 375°F (190°C) for 15–20 minutes until bubbly.
- Serve the chicken, collard greens, and mac and cheese together while hot.
Tips
- For the crispiest chicken skin, pat the thighs dry before seasoning and don’t cover them while baking.
- If you can’t find smoked turkey wing, use 4 slices of bacon, chopped, and cook it with the onion. It will add a similar smoky flavor.
- Use freshly shredded cheese for the mac and cheese; pre-shredded bags often contain anti-caking agents that make the sauce grainy.
- Collard greens can be sandy, so wash them thoroughly in a bowl of water, lifting them out and leaving the grit behind.
Serving Suggestions
Serve this trio with a side of cornbread or buttermilk biscuits to soak up the pot likker from the greens. A simple green salad with a tangy vinaigrette balances the richness. For dessert, a slice of sweet potato pie or peach cobbler rounds out the meal.
Variations
- Use chicken drumsticks or a whole cut-up chicken instead of thighs; adjust baking time to reach 165°F (74°C).
- Add 1/2 teaspoon of cayenne pepper to the chicken spice rub for a spicy kick.
- Swap the cheddar for smoked gouda or pepper jack in the mac and cheese for a different flavor.
- For a vegetarian version of the greens, omit the turkey wing and use vegetable broth, adding a splash of liquid smoke for depth.
Storage and Reheating
Refrigerate leftovers in airtight containers within 2 hours of cooking. The chicken, greens, and mac and cheese will keep for 3–4 days. Reheat individual portions in the microwave, or reheat the chicken in a 350°F (175°C) oven for 10–15 minutes to restore crispness. The greens and mac and cheese can be reheated on the stovetop over medium-low heat, adding a splash of broth or milk to loosen them. Freeze the chicken and greens for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make the mac and cheese ahead of time? Yes, assemble it completely, cover, and refrigerate for up to 2 days. Bake it straight from the fridge, adding 10–15 minutes to the baking time.
Why are my collard greens bitter? Bitterness often comes from overcooking or not washing them enough. Make sure to remove the tough stems and cook them just until tender, not mushy. The vinegar also helps cut bitterness.
Can I use boneless chicken thighs? Yes, but they will cook faster, about 30–35 minutes. Check the temperature early to avoid drying them out.
What can I substitute for smoked turkey wing? Smoked ham hock or bacon are good alternatives. If using bacon, reduce the salt in the recipe since bacon is salty.
How do I make the mac and cheese extra creamy? Use evaporated milk instead of regular milk, or add an extra 1/2 cup of cheese. Stirring constantly while making the sauce prevents lumps.
Can I make these recipes in a slow cooker? Yes, the collard greens can be cooked on low for 6–8 hours. The chicken can be cooked on low for 4–6 hours, but it won’t be crispy; broil for 5 minutes at the end if desired. The mac and cheese is best made on the stovetop.
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More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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