Vinegar Braised Chicken With Greens

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

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