Braised chicken thighs with squash and mustard greens

Standard

A 1 pot meal. takes a little work but its very tasty. based on a bon appetit recipe

4 lbs bone in chicken thighs
8 scallions white and light green parts cut into 1 inch pieces, dark green thinly sliced
2 serrano chiles
2 inch piece of ginger peeled and thinly sliced
1 cup white wine
1/2 cup soy sauce
2 cups chicken broth divided
3 Tbsp brown sugar
2 Tbsp sesame oil
2 Tbsp rice vinegar
1 acorn or butternut squash peeled and cubed
2 bunches mustard greens stems removed and roughly chopped
2 Tbsp vegetable oil

in a large dutch oven heat the oil
working in batches brown the chicken thighs skin side down 8-10 minutes
remove and set aside
pour off all but 2 Tbsp of the fat and oil
saute scallions, serrano and ginger 3 minutes
add the wine and cook 5 minutes or until reduced to 3 Tbsp
add the soy sauce, brown sugar, sesame oil and 1 cup of the broth
bring to a boil and reduce heat to a simmer
return the chicken to the pot, skin side up, overlapping in needed
simmer 30 minutes or until the chicken is cooked through
remove the chicken from the pan and set aside
add the squash and greens to the pan, simmer  partially  covered 10 minutes
uncover and raise heat to medium and cook 10 more minutes
add the vinegar and stir, return the chicken to the pan and cook 5 minutes
sprinkle the green scallion slices over all

serves 4

 

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