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.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- 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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