Braised Chicken With Spicy Greens
Serves: 4
Destiney Bartoletti
1 January 1970
Based on User reviews:
44
Spice
58
Sweetness
55
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Butter1 tbsp
Olive Oil1 tbsp
Brandy (of)3 cups
Chicken Stock (heated)1 tbsp
Italian Parsley (chopped)1 bunch
Broccoli Rabe (rapini or)1
SaltDirections:
1
To prepare the chicken: The day before serving, season the chicken legs well with salt and pepper
2
Refrigerate overnight
3
The next day, preheat the oven to 350 degrees F
4
Saute the carrot, celery, and onion in the butter and oil
5
Caramelize lightly, then deglaze the pan with the brandy
6
Transfer to the bottom of the an ovenproof pan that will just hold the chicken legs
7
Arrange the legs skin side up
8
Add the bay leaves, garlic, peppercorns, and chicken stock
9
The bottom half of themeat should be immersed in the liquid, but the skin should be exposed
10
Braise on the top rack of the oven, checking after 45 minutes, until the meat is tender and the skin crispy
11
Before serving, pour off some of the braising liquid with the vegetables
12
Degrease the liquid and reduce by a third
13
Taste as it is reducing to ensure that the salt doesn't intensify too much
14
If it is too salty, add a little plain reduced stock
15
Finish with the parsley
16
To prepare the greens: Lightly brown the onion in the oil and the butter
17
Chop the greens into manageable pieces and saute slowly until wilted
18
Add a little water to prevent sticking if necessary
19
When the greens are cooked through, add the anchovy and garlic and cook a minute more
20
Turn off the heat and season with salt, pepper, cayenne, and lemon juice
21
Serve the braised chicken with the greens