Recipe by threeovens
This recipe is a Southern twist on Coq au Vin. It is a one dish meal that goes well with rice, noodles, or crusty bread. It comes from Chef Stephen Stryjewski of New Orleans. His restaurants include, Cochon, Cochon-Lafayette and Cochon Butcher.
Top Review by Elmotoo
This is my kind of meal. The vinegar gave the dish a different flavor than we've had but it is very yummy! THE PICKY ONE liked it & dh raved. My other dd eats everything most happily anyway so she's not much of a barometer, lol. Easy dish & so crazy full of flavor. I served this over rice. I did use frozen chopped collards but would recommend using fresh because it was chopped too finely with lots of stem pieces in it. But for convenience sake, it did the trick. The little bit that was leftover made a great lunch, too. Made for Spring Greens Tag in the Diabetic Forum 5/12,
- 4 chicken legs (divided into 8 pieces, example drumsticks and thighs) or 8 chicken thighs (divided into 8 pieces, example drumsticks and thighs)
- 2 tablespoons olive oil
- 1 medium onion, sliced thin (about 2 cups)
- 6 garlic cloves, smashed and peeled
- 2 bay leaves
- 2 sprigs thyme
- 1 1⁄2 cups red wine vinegar
- 1 cup chicken stock
- 1 bunch collard greens (about 6 packed cups) or 1 bunch mustard greens, washed and torn into 1-inch pieces (about 6 packed cups)
- 1⁄4 cup creme fraiche, plus extra for garnish
Directions See How It's Made
- 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.
- Reduce heat to medium and cook onions and garlic, scraping up any browned bits, 3 to 5 minutes; add in bay leaf and thyme.
- Deglaze 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.
- Return chicken pieces, skin side up, and any accumulated juices, to pot until cooked through, about 10-12 minutes (occasionally baste with juices).
- Transfer chicken to a serving platter and bring saue 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.