Vinegar-Marinated Chicken with Buttered Greens and Radishes
Crispy-skinned chicken thighs marinated in vinegar, served with butter-sautéed mustard greens and tender radishes, finished with fresh tarragon. A perfect blend of tangy, rich, and peppery flavors.
Ingredients
- •2 pounds skin-on bone-in chicken thighs
- •1 to taste Kosher salt, freshly ground pepper
- •¼ cup distilled white vinegar
- •1 tablespoon vegetable oil
- •2 tablespoons unsalted butter
- •8 whole radishes
- •1 bunch mustard greens
- •4 tablespoons tarragon leaves
Cooking Instructions
- 1.
Season chicken with salt and pepper and place in a large baking dish. Pour 1/4 cup vinegar over chicken and let sit 15-20 minutes. Remove chicken from marinade and pat skin dry. Reserve baking dish (no need to wipe it out).
20 min
- 2.
Preheat oven to 400°F. Heat oil in a large skillet over medium. 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. Transfer chicken to reserved baking dish; reserve skillet. Bake chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165°F, 10-12 minutes.
25 min
- 3.
Meanwhile, heat butter in same skillet over medium-high. Add radishes, season with salt and pepper, and cook, stirring occasionally, until radishes are browned and tender, about 5 minutes. Add mustard greens and toss to coat; season with salt and pepper. Cook, stirring occasionally, until mustard greens are just wilted, about 2 minutes (they should still have some spring in their step). Add 2 tablespoons tarragon and remaining 1 tablespoon vinegar; toss to combine.
7 min
- 4.
Serve greens and radishes with chicken topped with remaining 2 tablespoons tarragon.
2 min