Honey-Wine Braised Chicken Thighs with Mustard Greens

Honey-Wine Braised Chicken Thighs with Mustard Greens Recipe
Photo: Randy Mayor; Styling: Cindy Barr
This one-dish, Asian-inspired dinner is a must-try for dinner tonight. Serve with rice or lo mein noodles.

Yield:

6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 327
Fat 14.4 g
Satfat 3.4 g
Monofat 5.3 g
Polyfat 3.7 g
Protein 33.4 g
Carbohydrate 13.5 g
Fiber 0.7 g
Cholesterol 101 mg
Iron 3.8 mg
Sodium 281 mg
Calcium 214 mg

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

Preparation

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.

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.

Note:

Victoria Abbott Riccardi,

August 2010
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