Vinegarbraisedchickenwithgreens Recipes

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.

BRAISED CHICKEN WITH SPICY GREENS

Steps:

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

BRAISED CHICKEN WITH VINEGAR

Steps:

• Set a large skillet with a lid over medium-high heat. Add the oil, pancetta, herbs, and garlic and cook, stirring occasionally, until the pancetta browns, about 5 minutes. Remove the garlic and place the chicken in the skillet; brown it well, rotating and turning the pieces as necessary and sprinkling them with salt and pepper, 10 to 15 minutes.
• Add the vinegar and 1/2 cup water; raise the heat to high and cook for a minute or two, until the mixture has reduced slightly and thickened somewhat. Reduce the heat to low and cover the skillet; cook until the chicken is tender and there is only the barest trace of pink near the bone, about 20 minutes more. Transfer the chicken to a warm platter and, if the sauce is thin, raise the heat to high, stirring and reducing the sauce as necessary until it is thick and glossy, just a few minutes. Taste the sauce and add salt and pepper to taste.
• Spoon the sauce over the chicken, garnish, and serve.
• Made with boneless breasts, this is a fine, fast weeknight dish (30 minutes, tops): In step 1, the bacon is optional; quickly brown 4 pieces boneless, skinless chicken breasts in the oil on both sides. Add salt, pepper, vinegar, and 1/4 cup water. Turn the heat to low and cover; cook until the breasts are done, less than 10 minutes. Uncover, taste and adjust the seasoning, garnish, and serve.

BRAISED CHICKEN WITH GREEN BEANS, TOMATOES AND BALSAMIC VINEGAR

Steps:

• Adjust oven rack to lower-middle position; heat oven to 350 degrees. Season chicken thighs with salt and pepper. Heat oil in nonreactive Dutch oven over medium-high heat until shimmering but not smoking; add chicken thighs skin-side down and cook without moving them until skin is crisped and well browned, 10 to 12 minutes. Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer; transfer thighs to large plate.
• Pour off all but 1 teaspoon fat from pot. Add onion and tomato paste and cook over medium heat, stirring occasionally and scraping bottom of pot with wooden spoon, until tomato paste begins to darken, about 4 minutes (if bottom of pot becomes very dark and sticky, stir in 1 to 2 tablespoons water, juice from tomatoes or some of chicken broth).
• Add garlic and anchovy and cook, stirring constantly, until fragrant, about 1 minute.
• Stir in tomatoes, chicken broth, and wine, scraping up browned bits with wooden spoon.
• Add red pepper flakes, thyme, and bay.
• Remove and discard skin from chicken thighs, then submerge chicken bone-side up in liquid, adding any chicken juices accumulated on plate.
• Increase heat to high, bring to simmer, cover, then place pot in oven.
• After 30 minutes add green beans. Cook chicken for another 10 minutes or until done (when it offers no resistance when poked with tip of paring knife but meat still clings to bone).
• While chicken cooks, simmer balsamic vinegar in 8-inch nonreactive skillet over medium-high heat until thick, syrupy, and reduced to 1/4 cup, 3 to 5 minutes (begin measuring volume when vinegar begins to cling to sides of saucepan). Set aside.
• Using slotted spoon, transfer chicken to plate and tent with foil (I don't always tent it, too lazy); discard bay leaf.
• Bring liquid in Dutch oven to simmer over medium-high heat and cook until the beans are of the tenderness you like.
• Stir about 1/3 cup sauce into balsamic reduction to loosen, then stir mixture into sauce; adjust seasoning with salt and pepper.
• Return chicken and accumulated juices to sauce, cook long enough to warm chicken, turning once or twice. Serve immediately.

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.

QUICK-BRAISED CHICKEN WITH GREENS

Steps:

• In a large pot over medium-high, heat the oil. Add the onion, season with salt and cook, stirring just a few times, until translucent and browned, 6 to 9 minutes. Add the peppers, tomato paste, brown sugar and cumin, and cook, stirring constantly, until the paste is a shade darker and starts to stick to the bottom of the pot, 2 to 3 minutes.
• Add the broth, chicken, greens and pickled-pepper brine. Season with salt and stir to combine. Cover the pot, keep on medium-high and bring to a simmer. Uncover, reduce heat to low, and cook uncovered until the chicken is cooked through and the greens are tender, 15 to 20 minutes. Using two forks, shred the chicken right in the pot into pieces, then stir to combine. Taste and adjust with salt, sugar (if it's too tangy or spicy) and brine (if it's too sweet or flat). Eat with starch of choice.