Vinegar-Braised Chicken With Greens Recipe

Name: Vinegar-Braised Chicken With Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 halved chicken legs (divided into drumsticks and thighs) or 8 thighs (about 2 lbs); 2 tablespoons olive oil; 1 medium onion, sliced thin (about 2 cups); 6 cloves garlic, smashed and peeled; 2 bay leaves; 2 sprigs thyme; 1 1/2 cups red-wine vinegar; 1 cup chicken stock; 1 bunch collar or mustard greens, washed and torn into 1 inch pieces (about 6 packed cups); 1/4 cup creme fraiche, plus extra for garnish

Servings: persons

4 halved chicken legs (divided into drumsticks and thighs) or 8 thighs (about 2 lbs)
2 tablespoons olive oil
1 medium onion, sliced thin (about 2 cups)
6 cloves garlic, smashed and peeled
2 bay leaves
2 sprigs thyme
1 1/2 cups red-wine vinegar
1 cup chicken stock
1 bunch collar or mustard greens, washed and torn into 1 inch pieces (about 6 packed cups)
1/4 cup creme fraiche, plus extra for garnish

1
1. Pat chicken dry. Liberally season with salt and pepper. Set Dutch oven over medium-high heat. Once hot, swirl in oil. Add chicken, skin-side down. After 5 minutes or when skin is golden and crisp, flip. Cook 5 minutes more or until both sides are browned. Transfer chicken to platter.
2
2. Reduce heat to medium. Add onions and garlic to pot and stir, scraping up remaining chicken bits. Add bay leaf and thyme. Cook onions 3-5 minutes or until soft and golden. Deglaze pot with vinegar, stirring and scraping up crusty bits. Simmer 5 minutes or until liquid is reduced by half.
3
3. Add chicken stock and bring to a boil. Add greens and stir about 30 seconds or until well-coated and wilted. Return chicken skin side up, and accumulated juices to pot. Cover and cook 10-12 minutes, occasionally basting with sauce, until meat is cooked through.
4
4. Transfer chicken to serving platter and bring sauce to a boil. Reduce heat to medium-low and stir in creme fraiche. Cook and stir 3 minutes or until slightly thickened. Spoon sauce and greens over chicken. Serve with extra dollop of creme fraiche, if desired.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 halved chicken legs (divided into drumsticks and thighs) or 8 thighs (about 2 lbs), 2 tablespoons olive oil, 1 medium onion, sliced thin (about 2 cups), 6 cloves garlic, smashed and peeled, and more.

Yes, Vinegar-Braised Chicken With Greens falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vinegar-Braised Chicken With Greens

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