Peach chicken

Y'all gather round the porch 'cause this here skillet supper's fixin' to turn a regular Tuesday into a full-blown family reunion without the cousin who alw Free

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Ingredients

Plump yard-bird chicken thighs, the kind that strut around like they own the coop and taste like Sunday dinner
Peppery collard greens, those tough-as-nails leaves that turn silky when they meet a hot skillet and a little sass
Sweet potatoes, the orange-fleshed taters sweeter than a debutante's smile and ready to caramelize like nobody's business
Ripe peaches, juicy Georgia gems that bring a tangy-sweet punch like a kiss from a country girl
Golden butter, straight from the churn and meltier than butter on a hot biscuit
Buttery cornbread, golden and crumbly with a hint of corn sweetness that holds up to any skillet mess

Directions

Fire up your biggest cast-iron skillet hotter than a July asphalt road and drop in a big ol' pat of that golden butter till it sizzles like a snake in a skillet.
Season them plump yard-bird thighs with salt and pepper, then lay 'em in the pan skin-side down and listen to 'em crackle like a good gossip session at the feed store.
While the chicken gets its golden tan, chop up them peppery collard greens into ribbons and toss 'em in the pan to wilt down like they're takin' a nap in the shade.
Peel and cube the sweet potatoes, then add 'em right on top so they soak up all that buttery chicken goodness and start gettin' tender as a mama's hug.
Slice them ripe peaches into thick wedges and scatter 'em over everything so their juices mingle with the butter and make a sticky-sweet sauce that'd make a preacher sweat.
Flip them chicken thighs once they're crispy on one side and let the other side soak up the peach-collard magic while you stir the veggies gentle-like.
Whip up a quick batch of sweet potato cornbread batter by mashin' extra sweet taters into your favorite cornbread mix and pour it into a separate greased skillet.
Slide both skillets into a hot oven around 400 degrees and bake till the cornbread puffs up golden and the chicken hits 165 inside like it's done tellin' jokes.
Pull everything out, let it rest a minute so the juices settle like folks after a big meal, then cut the cornbread into wedges ready for soppin'.
Plate it all up family-style with the chicken and veggies piled high beside a big wedge of that sweet potato cornbread and watch everybody fight over the crispy bits.

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