Vinegar Braised Chicken with Greens

Lucy Selvaggio-Diaz

By
@threeovens

This is a Southern twist on Coq au Vin. It is a one-dish-meal that goes great with rice, noodles, or crusty bread. From Chef Stephen Stryjewski, of New Orleans.


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Comments:

Serves:

4

Prep:

10 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

8
chicken thighs or drumsticks
2 Tbsp
olive oil
1
onion, sliced thin
6 clove
garlic, smashed and peeled
2
bay leaves
2 sprig(s)
thyme
1 1/2 c
red wine vinegar
1 c
chicken stock
1 bunch
collard greens
1/4 c
creme fraiche

Directions Step-By-Step

1
Using paper towels, pat the chicken pieces dry; season liberally with salt and pepper. In a Dutch oven, brown chicken in oil over medium high heat, about 5 minutes per side; transfer to a platter.
2
Reduce heat to medium and cook onions and garlic, scraping up any browned bits, 3 to 5 minutes; add in bay leaf and thyme.
3
De-glaze pot with vinegar and simmer until reduced by half, about 5 minutes. Pour in chicken stock and bring to a boil; add greens, stirring until wilted, about 30 seconds.
4
Return chicken pieces, skin side up, and any accumulated juices, to pot until cooked through, about 10-12 minutes (occasionally baste with juices).
5
Transfer chicken to a serving platter and bring sauce to another boil; reduce heat to medium low and stir in creme fraiche. Cook, while stirring until sauce thickens slightly, about 3 minutes. Spoon sauce and greens over chicken; serve with additional creme fraiche, if desired.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southern