Braised Chicken Thighs with Squash and Mustard Greens

Name: Braised Chicken Thighs with Squash and Mustard Greens
Yield: 4 servings
Ingredients: 1 4 pounds skin-on, bone-in chicken thighs (about 12), patted dry; 1 Kosher salt, freshly ground pepper; 1 2 tablespoons vegetable oil; 1 8 scallions, white and pale green parts sliced into 1-inch pieces, dark green parts thinly sliced; 1 4 dried chiles de árbol; 1 1 (2-inch) piece ginger, peeled, thinly sliced; 1 1 cup dry white wine; 1 1/2 cup low-sodium soy sauce; 1 3 tablespoons dark brown sugar; 1 2 tablespoons toasted sesame oil; 1 2 cups low-sodium chicken broth, divided; 1 1 acorn squash, halved lengthwise, seeds removed, sliced 1/2-inch thick; 1 1 bunch mustard greens, tough stems removed, leaves torn; 1 2 tablespoons unseasoned rice vinegar; 1 2 teaspoons toasted sesame seeds; 1 Cooked white rice (for serving)

From the kitchen of Carly

Chicken thighs braise into silky tenderness in a savory-sweet soy and white wine sauce spiked with ginger and dried chiles. Crispy skin stays that way. This is the kind of weeknight dinner that tastes like you spent all day cooking.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 pounds skin-on, bone-in chicken thighs (about 12), patted dry
1Kosher salt, freshly ground pepper
12 tablespoons vegetable oil
18 scallions, white and pale green parts sliced into 1-inch pieces, dark green parts thinly sliced
14 dried chiles de árbol
11 (2-inch) piece ginger, peeled, thinly sliced
11 cup dry white wine
11/2 cup low-sodium soy sauce
13 tablespoons dark brown sugar
12 tablespoons toasted sesame oil
12 cups low-sodium chicken broth, divided
11 acorn squash, halved lengthwise, seeds removed, sliced 1/2-inch thick
11 bunch mustard greens, tough stems removed, leaves torn
12 tablespoons unseasoned rice vinegar
12 teaspoons toasted sesame seeds
1Cooked white rice (for serving)

Instructions

Lightly season chicken thighs all over with salt and pepper. Heat vegetable oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches and pouring off all but 2 Tbsp. fat between batches, cook chicken, skin side down, until skin is browned and crisp, 8, 10 minutes. Transfer to a plate, placing skin side up (chicken will not be cooked through at this point).
Cook white and pale green parts of scallions, chiles, and ginger in same pot, stirring often, until scallions and ginger are golden, about 3 minutes. Add wine, bring to a simmer, and cook until reduced to about 3 Tbsp., 5 minutes. Add soy sauce, brown sugar, sesame oil, and 1 cup broth and bring to a simmer, stirring to dissolve sugar. Return chicken to pot, placing skin side up and overlapping if needed. Partially cover pot, reduce heat, and simmer until chicken is cooked through, 25, 30 minutes. Transfer chicken to a plate.
Add squash and remaining 1 cup broth to pot and push in squash so it’s mostly submerged. Arrange greens on top. Bring to a simmer, partially cover pot, and cook until squash is barely fork-tender and greens are wilted, 10, 12 minutes. Uncover, increase heat to medium, and continue to cook until liquid is reduced by about two-thirds and has the consistency of thin gravy, 10, 15 minutes.
Remove pot from heat and drizzle vinegar over vegetables. Taste sauce; it should be plenty salty, but season with more salt if needed. Add chicken back to pot, turning to coat in sauce, then scatter dark green parts of scallions and sesame seeds over top. Serve with rice.
Chicken can be braised 2 days ahead. Let cool; cover and chill. Reheat covered over low.