Vinegar Braised Chicken With Greens - cooking recipe

Ingredients

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

Preparation

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.