I like the idea of buying a whole chicken, using everything, freezing the neck for stock….but it takes too many days for me to eat a whole chicken by myself. At the end I am really sick of it! This Red Chile-Braised Chicken with Potatoes and Greens was delicious, especially with a garnish of way too much sour cream. It was messy and wonderful. There was just a lot of it.
The Swiss chard was totally overwhelmed here and kind of melted into the sauce. Something hardier like collard greens may have held up better. The fingerling potatoes worked really well though and as usual I was a little too skimpy on the salt. I guess that is better than it being too salty. When cooking, adding is easy but subtracting is basically impossible.