I was surprised at how much we liked this. Great flavor. I used cooking sherry (I know too much salt) instead of Shaoxing because I couldn't easily get it. I used beet greens, because I had just picked beets from the garden and was looking for a way to use the greens. I served it over rice noodles, which I really liked - gave substance without competing with the flavor of the broth. Served spring rolls on the side. Served with Cupcake vineyards Gewurztraminer. Very enjoyable meal.
Honey-Wine Braised Chicken Thighs with Mustard Greens
Photo: Randy Mayor; Styling: Cindy Barr
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Amount per serving
- Calories: 327
- Fat: 14.4g
- Saturated fat: 3.4g
- Monounsaturated fat: 5.3g
- Polyunsaturated fat: 3.7g
- Protein: 33.4g
- Carbohydrate: 13.5g
- Fiber: 0.7g
- Cholesterol: 101mg
- Iron: 3.8mg
- Sodium: 281mg
- Calcium: 214mg
- 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
- 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.
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