A mouthwatering, modifiable chicken recipe!
I've been looking for more chicken recipes on Bon Appetit, and the recipe for Braised Chicken Thighs with Squash and Mustard Greens really caught my eye. After giving it a try, I must say, it was amazing! It can be eaten as is or served over rice, and I really like that it can be modified a lot. If you don't have an acorn squash, you can use butternut and if you dislike mustard greens, you can use kale, spinach or Swiss chard!
This recipe is a fairly easy recipe that makes 8 servings with a prep time of about 15 minute and a cook time of an hour. If anyone is interested in checking out the instructions, please click on the image up above.
The following ingredients were used:
- 4 pounds skin-on, bone-in chicken thighs (about 12), patted dry
- Kosher salt, freshly ground pepper
- 2 tablespoons vegetable oil
- 8 scallions, white and pale green parts sliced into 1-inch pieces, dark green parts thinly sliced
- 4 dried chiles de árbol
- 1 2-inch piece ginger, peeled, thinly sliced
- 1 cup dry white wine
- 1/2 cup low-sodium soy sauce
- 3 tablespoons dark brown sugar
- 2 tablespoons toasted sesame oil
- 2 cups low-sodium chicken broth, divided
- 1 acorn squash, halved lengthwise, seeds removed, sliced ½ inch thick
- 1 bunch mustard greens, tough stems removed, leaves torn
- 2 tablespoons unseasoned rice vinegar
- 2 teaspoons toasted sesame seeds
- Cooked white rice (for serving)
Pros:
- Serves 8
- Easy to cook
- Can be eaten as is or served over rice
- Modifiable
Bottom Line:
I loved this recipe, I really recommend it!
Tags:
Braised Chicken Thighs with Squash and Mustard Greens, Braised Chicken Thighs, Chicken Thighs, Squash, Mustard Greens, Recipe, Bon Appetit
