Honey-Wine Braised Chicken Thighs with Mustard Greens

  • moonburst37 Posted: 08/30/10
    Worthy of a Special Occasion

    This was a great dish! The sauce was light and not overpowering. Unlike most "light" sauces this was full of flavor and still coated the noodles well.

  • GayleR Posted: 01/15/11
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    I used a mixture of mustard greens and kale.

  • bksoper Posted: 08/21/10
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    Really, really, really delicious! I couldn't find mustard greens, so I used swiss chard instead. It was a great substitute. I served it with lo mein noodles. They were so easy to prepare (boil for 4 minutes and done). This dish is SO tasty and leftovers are fantastic hot or cold! This recipe will be a staple!

  • kcnkate Posted: 08/10/10
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    Delicious served atop angel hair pasta. Like many of the other reviewers, I couldn't find mustard greens so I subbed in spinach. Also, used dark soy sauce instead of oyster sauce because I was all out and it still turned out great.

  • lizardstew Posted: 07/31/10
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    My husband and I both really liked this. We don't eat chicken thighs so I used boneless, skinless breasts. Also, I couldn't find mustard greens at my grocery so I used collard greens instead and it was still delicious. I served it with a bit of angel hair pasta and a green salad.

  • pooky136 Posted: 07/26/10
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    I will have to say when I was cooking this, I thought my husband would ask for pizza instead because of all the mustard greens added in at the end. But this dish turned out very well! He loved it! and I did too! We both felt like it was healthy. I steamed white rice and put this on top. I also do not own a dutch oven and didn't want to cook it in a pan then transfer it to an oven safe dish; too many dishes to wash during the week. So, I just simmered it for the 30 minutes instead of putting it in the oven. The chicken turned out great, moist and juicey.

  • lindsaywolf Posted: 07/15/10
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    This recipe was DELICIOUS!!! I served it with brown rice and it was ahuge hit for my husband, myself, and our 20 month old. It is so tender and tasty. I went and made another batch and froze it as an easy dinner for a busy night when I do not have time to cook.

  • MeganS1 Posted: 07/19/10
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    I would absolutely make this dish again. The chicken was moist and tender; Chinese flavors hit the spot; and the mustard greens made me feel like i was really eating something healthy that was also delicious. I added a touch of soy sauce at the end.

  • Ziggykisses Posted: 08/11/10
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    I loved this...super-yummy-delish! Easy to prepare and excellent flavor. I will be making this again. Served atop Somen noodles!

  • Donita Posted: 08/26/10
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    Excellent recipe balancing sweet/bitter flavors. Will make again.

  • LaurieSAustin Posted: 08/28/10
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    This was great. Even the kids loved it! I substituted spinach for the mustard greens and put it over rice thin spaghetti. It wasn't fast, but it was delicious!

  • nicolecorsi Posted: 05/26/11
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    This was tasty! The mustard greens mellowed a bit in this dish and were not as bitter as I thought it would be. It seemed like a lot of food, so if you are looking to indulge/cheat this is a good choice.

  • Zakiyyah Posted: 08/23/11
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    This was absolutely delicious!! I had to sub the rice wine with a sweet fruity grape wine. I am on a budget and this was reasonably. I only had to buy the mustard greens and chicken thighs. I'm always trying to find ways to sneak fruits and veggies into my diet. This dish has a healthy helping of dark green veggies which is awesome. This will definitely be added to my dinner rotation.

  • flowbleu Posted: 02/06/12
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    Who knew? Who knew mustard greens could be so good? The whole family (including my 17 month old granddaughter) loved this dish. I couldn't find the Chinese wine but the dry sherry was a fine substitution. The chicken was so tender! Delicious! It came together quickly and easily! Awesome!

  • SueBee888 Posted: 10/11/12
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    Love the tangy mustard greens and the honey! Such a delicious recipe - we made it exactly as written. Wouldn't change a thing! On our list of regular meals to make now.

  • acmeinecke Posted: 04/19/12
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    This dish was wonderful! This was my first attempt at cooking with mustard greens. I was a bit concerned when I tried them raw as they have a very bitter, strong taste. However, they mellowed out and added to the perfect blend of the dish's bitter/sweet taste. I purchased two bunches of the mustard green and only used one as that was plenty. I also used chicken breasts instead of thighs which worked out just fine. The only thing I would do differently next time is choose an oyster sauce that does not have MSG (if there is such a thing). I realized just as I was putting the oyster sauce in that a main ingredient is MSG - other than that, this is a solid, natural food kind of dish.

  • BlueeyedSara7 Posted: 11/26/12
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    Flavorful, moist dish. Unfortunately, after visiting a couple of grocery stores, I was unable to find any mustard greens but the produce guy at Whole Foods recommended using arugula instead. I used dry sherry instead of Shaoxing and served over whole-wheat linguine. Nice recipe that I will make again.

  • mja489 Posted: 03/02/14
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    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.

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