Vinegar-Marinated Chicken With Buttered Greens And Radishes
Serves: 4
Kirstin Bosco
1 January 1970
Based on User reviews:
43
Spice
39
Sweetness
60
Sourness
34
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
1 tbsp
Vegetable Oil2 tbsps
Unsalted ButterDirections:
1
Season chicken with salt and pepper and place in a large baking dish
2
Pour 1/4 cup vinegar over chicken and let sit 15–20 minutes
3
Remove chicken from marinade and pat skin dry
4
Reserve baking dish (no need to wipe it out)
5
Preheat oven to 400°F
6
Heat oil in a large skillet over medium
7
Working in batches, cook chicken, skin side down, until skin is golden brown and crisp, 8–10 minutes; turn and cook until other side is just browned, about 4 minutes
8
Transfer chicken to reserved baking dish; reserve skillet
9
Bake chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165°F, 10–12 minutes
10
Meanwhile, heat butter in same skillet over medium-high
11
Add radishes, season with salt and pepper, and cook, stirring occasionally, until radishes are browned and tender, about 5 minutes
12
Add mustard greens and toss to coat; season with salt and pepper
13
Cook, stirring occasionally, until mustard greens are just wilted, about 2 minutes (they should still have some spring in their step)
14
Add 2 tablespoons tarragon and remaining 1 tablespoon vinegar; toss to combine
15
Serve greens and radishes with chicken topped with remaining 2 tablespoons tarragon
16
Season chicken with salt and pepper and place in a large baking dish
17
Pour 1/4 cup vinegar over chicken and let sit 15–20 minutes
18
Remove chicken from marinade and pat skin dry
19
Reserve baking dish (no need to wipe it out)
20
Preheat oven to 400°F
21
Heat oil in a large skillet over medium
22
Working in batches, cook chicken, skin side down, until skin is golden brown and crisp, 8–10 minutes; turn and cook until other side is just browned, about 4 minutes
23
Transfer chicken to reserved baking dish; reserve skillet
24
Bake chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165°F, 10–12 minutes
25
Meanwhile, heat butter in same skillet over medium-high
26
Add radishes, season with salt and pepper, and cook, stirring occasionally, until radishes are browned and tender, about 5 minutes
27
Add mustard greens and toss to coat; season with salt and pepper
28
Cook, stirring occasionally, until mustard greens are just wilted, about 2 minutes (they should still have some spring in their step)
29
Add 2 tablespoons tarragon and remaining 1 tablespoon vinegar; toss to combine
30
Serve greens and radishes with chicken topped with remaining 2 tablespoons tarragon