Braising the legs and thighs really brings out the richness of the meat, with the bones adding extra flavor and moistness. Allowing the meat to sit in the braising liquid for a while adds even more depth of flavor. Once the thighs are chilled they can be quickly seared to create an amazingly thin and crispy skin. Which is exactly what I did here.
The leg meat was pulled from the bone, shredded and mixed with some of the leftover braising liquid. This mixture was stuffed into a hollowed out cippolini onion that was cooked for 2 hours in chicken stock. It is finished in a 450 degree oven for about 15 minutes.
The collards were cooked in stock, cider and vinegar til tender. I cooked off some potatoes and granny smith apples and pureed them together with sour cream and butter. And the sauce is simply reduced braising liquid fortified with red wine.