Vinegar Braised Chicken With Greens

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“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.”

Ingredients Nutrition

  • 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 12 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)
  • 14 cup creme fraiche, plus extra for garnish


  1. Using paper towels, pat the chicken pieces dry; season liberally with salt and pepper.
  2. In a Dutch oven, brown chicken in oil over medium high heat, about 5 minutes per side; transfer to a platter.
  3. Reduce heat to medium and cook onions and garlic, scraping up any browned bits, 3 to 5 minutes; add in bay leaf and thyme.
  4. Deglaze pot with vinegar and simmer until reduced by half, about 5 minutes.
  5. Pour in chicken stock and bring to a boil; add greens, stirring until wilted, about 30 seconds.
  6. Return chicken pieces, skin side up, and any accumulated juices, to pot until cooked through, about 10-12 minutes (occasionally baste with juices).
  7. Transfer chicken to a serving platter and bring saue to another boil; reduce heat to medium low and stir in creme fraiche.
  8. Cook, while stirring until sauce thickens slightly, about 3 minutes.
  9. Spoon sauce and greens over chicken; serve with additional creme fraiche, if desired.

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