Vinegar Braised Chicken With Greens

Recipe by threeovens
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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
    sprigs thyme
  • 1 12
  • 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)
  • 14
    cup creme fraiche, plus extra for garnish
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DIRECTIONS

  • 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.
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