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    You are in: Home / Community Forums / Recipe Requests - General / recipe request for braised chicken legs with collards
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    recipe request for braised chicken legs with collards

    Chez 4411 chef
    Wed Jun 19, 2013 5:25 pm
    Newbie "Fry Cook" Poster
    I have ingredient list but not method - HELP
    8 thighs
    2 TBS olive oil
    1 med. onion
    2 bay leaves
    2tsp thyme
    1 1/2 cup red wine vinegar
    1c chicken stock
    1 bunch collards rough chop--6 cups
    Deglaze with vinegar, add stock and greens ,add back chicken
    Zeldaz
    Wed Jun 19, 2013 5:42 pm
    Food.com Groupie
    Braising is long, slow cooking. Where did you get the (partial) recipe? It seems odd all you got was that. The amount of vinegar seems odd, too.
    You'll need to brown the chicken in the oil in a nice heavy pan, then remove the chicken and add the onions and cook them about 5 minutes, stirring occasionally, then add the herbs and liquids, stirring to scrape up any brown bits, then add the chopped greens and the browned chicken, and cook it, covered, at a bare simmer until the greens and chicken are done, maybe 25 to 35 minutes. Collards take a bit of cooking, but can sometimes be cooked within 20 minutes.
    pinky kookie
    Thu Jun 20, 2013 10:41 pm
    Food.com Groupie

    Chez 4411 chef wrote:
    I have ingredient list but not method - HELP
    8 thighs
    2 TBS olive oil
    1 med. onion
    2 bay leaves
    2 tsp thyme
    1 1/2 cup red wine vinegar
    1 c chicken stock
    1 bunch collards rough chop--6 cups
    Deglaze with vinegar, add stock and greens ,add back chicken


    This is exactly the recipe you want, including the ingredients that you describe and the method: icon_biggrin.gif

    VINEGAR BRAISED CHICKEN WITH GREENS RECIPE -
    The third of four easy-enough recipes by Chef Stephen Stryjewski
    http://online.wsj.com/article/SB10001424052970204644504576651574082341538.html

    Total Time: 35 minutes - Serves: 4
    Ingredients:
    4 halved chicken legs (divided into drumsticks and thighs) or 8 thighs (about 2 pounds)
    2 tablespoons olive oil
    1 medium onion, sliced thin (about 2 cups)
    6 cloves garlic, smashed and peeled
    2 bay leaves
    2 sprigs thyme
    1 1/2 cups red-wine vinegar
    1 cup chicken stock
    1 bunch collard or mustard greens, washed and torn into 1-inch pieces (about 6 packed cups)
    1/4 cup crème fraîche, plus extra for garnish

    What To Do:
    1. Pat chicken dry. Liberally season with salt and pepper. Set Dutch oven over medium-high heat. Once hot, swirl in oil. Add chicken, skin-side down. After 5 minutes or when skin is golden and crisp, flip. Cook 5 minutes more or until both sides are browned. Transfer chicken to platter.

    2. Reduce heat to medium. Add onions and garlic to pot and stir, scraping up remaining chicken bits. Add bay leaf and thyme. Cook onions 3-5 minutes or until soft and golden. Deglaze pot with vinegar, stirring and scraping up crusty bits. Simmer 5 minutes or until liquid is reduced by half.

    3. Add chicken stock and bring to a boil. Add greens and stir about 30 seconds or until well-coated and wilted. Return chicken, skin-side up, and accumulated juices to pot. Cook 10-12 minutes, occasionally basting with sauce, until meat is cooked through.

    4. Transfer chicken to serving platter and bring sauce to a boil. Reduce heat to medium-low and stir in crème fraîche. Cook and stir 3 minutes or until slightly thickened. Spoon sauce and greens over chicken. Serve with extra dollop of crème fraîche, if desired.
    Chez 4411 chef
    Fri Jun 21, 2013 8:52 am
    Newbie "Fry Cook" Poster
    Yes, this was it . Thanks. I do look at the wsj website for more than finance
    Zeldaz
    Fri Jun 21, 2013 10:23 am
    Food.com Groupie
    I'm afraid the recipe is still incorrect. In step 3 it brings the mixture to a boil but does not subsequently instruct you to reduce the heat to braise the dish after the chicken is added. Braising is cooking at a temperature below a boil, so be sure you turn the heat back down, as boiling it would ruin it. I'd also put the cover back on to conserve moisture (or better yet, put the whole thing in the oven to braise slowly, but that's a whole 'nother way of doing it).
    I'm not so sure the Journal is the best source for culinary advice!
    Chez 4411 chef
    Fri Jun 21, 2013 10:31 am
    Newbie "Fry Cook" Poster
    You're right, and I will follow your advice on lowering the flame after bringing to a boil. Will be making it tonite with a greek yogurt substitution for the creme fraise (sp?) which is not available here.
    Zeldaz
    Fri Jun 21, 2013 10:47 am
    Food.com Groupie
    Greek yogurt will work well, especially a full-fat one. Creme fraiche is very easy to make, but you don't have the time. If you'd like to try it sometime, there are several recipes in the database, all you need is heavy cream and a couple of tablespoons of buttermilk.
    pinky kookie
    Fri Jun 21, 2013 1:56 pm
    Food.com Groupie

    The Wall Street Journal may not be a good source of a culinary advice itself, but the recipe posted there by Kitty Greenwald is from a good source: a culinary expert Chef Stephen Stryjewski; and the instructions written in # 4 are very clear to me about bringing the sauce to a boil, reducing the heat to low and thickening the sauce:

    "4. Transfer chicken to serving platter and bring sauce to a boil. Reduce heat to medium-low and stir in crème fraîche. Cook and stir 3 minutes or until slightly thickened.Spoon sauce and greens over chicken. Serve with extra dollop of crème fraîche, if desired". icon_biggrin.gif icon_wink.gif

    And here is exactly the same recipe posted at Food.com:
    Vinegar Braised Chicken With Greens
    pinky kookie
    Fri Jun 21, 2013 2:11 pm
    Food.com Groupie

    And here is this other good and similar recipe finished in the oven broiler:

    APPLE CIDER VINEGAR BRAISED CHICKEN THIGHS RECIPE -
    http://www.healthy-delicious.com/2011/02/apple-cider-vinegar-braised-chicken/
    Prep time: 10 min; Total time: 1 hour 15 min - Yield: 2 servings
    Ingredients:
    1 Tbs Olive Oil
    4 Chicken Thighs
    Salt and Pepper
    2 Carrots, sliced
    3 cloves Garlic, minced
    1 Leek, sliced
    1 Tbs Flour
    1/2 cup Apple Cider Vinegar
    1-1/2 cups Chicken Stock
    1 Tbs Butter

    Preheat oven to 350F. Heat the olive oil in a heavy, oven safe pot over medium-high heat (an enamel Dutch oven works best). Season the chicken thighs with salt and pepper, and add them to the pot, skin-side down. Cook for 10 minutes, or until the skin turns a rich, golden color and begins to crisp. Remove chicken from the pot and set aside. Pour out all but 1 Tbs of the oil/fat that has cooked off.

    Add the carrots, garlic, and leek to the pot and cook, stirring occasionally, for 5 minutes or until they begin to soften. Add the flour and cook for one minute. Deglaze the pot with the vinegar, scraping up any browned chicken that is stuck to the bottom of the pot. Add the chicken stock and bring to a boil. Add the chicken back to the pot, skin-side up.

    Cover the pot and transfer it to the oven. Allow the chicken to braise for 50 minutes.

    Heat the broiler. Remove the chicken for the pot and place on a broiler pan or heavy baking sheet. Broil for 5-6 minutes, until the skin crisps back up. Meanwhile, Place the pot back on the stove and allow it to reduce over medium heat. Stir in the butter.
    To serve, spoon the sauce over the chicken thighs.
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