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1
To prepare the chicken: The day before serving, season the chicken legs well with salt and pepper.
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2
Refrigerate overnight.
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3
The next day, preheat the oven to 350 degrees F. Saute the carrot, celery, and onion in the butter and oil.
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4
Caramelize lightly, then deglaze the pan with the brandy.
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5
Transfer to the bottom of the an ovenproof pan that will just hold the chicken legs.
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6
Arrange the legs skin side up.
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7
Add the bay leaves, garlic, peppercorns, and chicken stock.
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8
The bottom half of themeat should be immersed in the liquid, but the skin should be exposed.
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9
Braise on the top rack of the oven, checking after 45 minutes, until the meat is tender and the skin crispy.
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10
Before serving, pour off some of the braising liquid with the vegetables.
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11
Degrease the liquid and reduce by a third.
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12
Taste as it is reducing to ensure that the salt doesn't intensify too much.
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13
If it is too salty, add a little plain reduced stock.
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14
Finish with the parsley.
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15
To prepare the greens: Lightly brown the onion in the oil and the butter.
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16
Chop the greens into manageable pieces and saute slowly until wilted.
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17
Add a little water to prevent sticking if necessary.
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18
When the greens are cooked through, add the anchovy and garlic and cook a minute more.
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19
Turn off the heat and season with salt, pepper, cayenne, and lemon juice.
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20
Serve the braised chicken with the greens.
