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vinegar braised chicken with greens

(2 ratings)
threeovens avatar
Recipe by
Lucy Selvaggio-Diaz
@threeovens
Brentwood, NY

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.

(2 ratings)
yield 4 serving(s)
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For vinegar braised chicken with greens

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

How To Make vinegar braised chicken with greens

  • 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.
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