Vinegar Braised Chicken With Greens Recipes

CIDER-BRAISED CHICKEN THIGHS WITH APPLES AND GREENS

Steps:

• Pat the chicken thighs dry and season generously with salt and pepper.
• In a Dutch oven or heavy pot, heat the oil over medium. Cook the chicken thighs skin-side down, undisturbed, until the skin is golden brown, 6 to 8 minutes. Flip and cook until lightly browned on the other side, about 4 minutes. Transfer to a plate.
• Pour off all but about 3 tablespoons of fat from the pot, turn the heat to medium-low, then add the shallots and sage. Cook, stirring occasionally, until the shallots are translucent, about 3 minutes. Add the garlic and stir until fragrant, about 30 seconds. Be careful not to let the garlic burn.
• Add the cider, cider vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, scraping up any browned bits from the bottom of the pan, until the cider has reduced slightly, 2 to 3 minutes. Return the chicken and any accumulated juices to the pot, skin-side up. Pour just enough broth around (not on!) the chicken to cover the sides of the thighs but not cover the skin on top.
• Bring to a boil, then turn the heat to low. Partly cover and gently simmer until the thighs are cooked through and tender, 20 to 25 minutes. Transfer the chicken to a clean plate or sheet pan (if you'd like to broil the chicken in the next step), raise the heat to medium, and add the kale and apple to the pot. Cook, tossing often, until all the kale is wilted, the apples are just softened and the liquid has reduced slightly, about 5 minutes. While the greens cook, if you'd like to crisp the skin on the chicken, pop it under the broiler for 2 to 3 minutes.
• Taste for seasoning, and stir in 1 or 2 more teaspoons cider vinegar to taste. Divide the chicken and kale mixture among shallow bowls; serve with crusty bread to mop up broth.

VINEGAR BRAISED CHICKEN WITH GREENS

Steps:

• 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.

VINEGAR BRAISED CHICKEN WITH GREENS

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.

VINEGAR-BRAISED CHICKEN WITH GREENS

Steps:

• 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. 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. 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. 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.

VINEGAR-BRAISED CHICKEN WITH GREENS

Steps:

• 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. 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. 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. Cook 10-12 minutes, occasionally basting with sauce, until meat is cooked through. 4. Transfer chicken to serving platter and bring sauce to a boil. Reduce heat to medium-low and stir in crème fraîche. Cook and stir 3 minutes or until slightly thickened. Spoon sauce and greens over chicken. Serve with extra dollop of crème fraîche, if desired.