Honey-Wine Braised Chicken Thighs with Mustard Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This one-dish, Asian-inspired dinner is a must-try for dinner tonight. Serve with rice or lo mein noodles. Ingredients:
2 1/2 teaspoons dark sesame oil |
6 skinless, boneless chicken thighs (about 2 pounds) |
2 cups chopped red onion (about 1 large) |
3/4 cup fat-free, less-sodium chicken broth |
1/3 cup shaoxing (chinese rice wine) or dry sherry |
2 1/2 tablespoons minced peeled fresh ginger |
3 tablespoons oyster sauce |
2 tablespoons honey |
4 garlic cloves, minced |
1 1/2 pounds mustard greens, stems removed and coarsely chopped |
1 tablespoon sesame seeds, toasted |
Directions:
1. Preheat oven to 350°.
2. Heat a large Dutch oven over high heat; add oil to pan, swirling to coat. Add chicken; cook 4 minutes on each side or until browned. Add onion; stir-fry 4 minutes. Reduce heat; add broth and Shaoxing, scraping pan to loosen browned bits. Stir in ginger, oyster sauce, honey, and garlic. Cover and bake at 350° for 30 minutes.
3. Remove from oven. Shred chicken with 2 forks; return to pan. Place pan over medium-low heat. Add half of greens to pan; cover. Cook 5 minutes or until greens wilt; stir well. Repeat procedure with remaining greens. Cook mixture, covered, 15 minutes. Spoon 1 cup chicken mixture into each of 6 bowls; sprinkle each serving with 1/2 teaspoon sesame seeds.
4. The Shaoxing Redemption: Yes, you can use dry sherry in place of Shaoxing (shaow-SHEEN) wine, but we recommend adding this fragrant, deeply nutty wine to your pantry-you can experiment with it in stews or other recipes calling for winey flavor. Look for it in Asian markets, where a 750-ml bottle goes for between $4 and $10. But beware of bottles labeled Shaoxing cooking wine -the cooking variety has salt added.
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