LibreRecipes

Vinegar-Marinated Chicken with Buttered Greens and Radishes

Rating

Calories

602.0

Protein

39.0

Sodium

208.0

Fat

47.0

Boredom? Never. Try swapping in baby turnips for the radishes and kale or Swiss chard for the mustard greens in this effortless dish.

2 pounds skin-on bone-in chicken thighs

Kosher salt, freshly ground pepper

1/4 cup plus 1 tablespoon distilled white vinegar

1 tablespoon vegetable oil

2 tablespoons unsalted butter

8 radishes, quartered, halved if small

1 bunch mustard greens, leaves torn

4 tablespoons tarragon leaves, divided

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).
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.
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.
Serve greens and radishes with chicken topped with remaining 2 tablespoons tarragon.