Honey-Wine Braised Chicken Thighs with Mustard Greens

Honey-Wine Braised Chicken Thighs with Mustard Greens
Photo by Randy Mayor

Ingredients

  • 1 ½ pounds mustard greens, stems removed and coarsely chopped
  • 1 ½ pounds mustard greens, stems removed and coarsely chopped
  • 2 ½ tablespoons minced peeled fresh ginger
  • 2 ½ tablespoons minced peeled fresh ginger
  • 1/3 cup Shaoxing (Chinese rice wine) or dry sherry
  • 1/3 cup Shaoxing (Chinese rice wine) or dry sherry
  • ¾ cup fat-free, less-sodium chicken broth
  • + 15 more ingredients
    • ¾ cup fat-free, less-sodium chicken broth
    • 2 cups chopped red onion (about 1 large)
    • 2 cups chopped red onion (about 1 large)
    • 2 ½ teaspoons dark sesame oil
    • 2 ½ teaspoons dark sesame oil
    • 4 garlic cloves, minced
    • 4 garlic cloves, minced
    • 2 tablespoons honey
    • 2 tablespoons honey
    • 1 tablespoon sesame seeds, toasted
    • 1 tablespoon sesame seeds, toasted
    • 6 skinless, boneless chicken thighs (about 2 pounds)
    • 6 skinless, boneless chicken thighs (about 2 pounds)
    • 3 tablespoons oyster sauce
    • 3 tablespoons oyster sauce

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, h...

View full recipe at My Recipes

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