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

Preparation

  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.