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Braised Chicken Thighs With Squash and Mustard Greens

Date Added: 12/15/2016    Source: www.epicurious.com

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Ingredients
  • 4 pounds skin-on, bone-in chicken thighs (about 12), patted dry
  • Kosher salt, freshly ground pepper
  • 2 tablespoons vegetable oil
  • 8 scallions, white and pale green parts sliced into 1-inch pieces, dark green parts thinly sliced
  • 4 dried chiles de árbol
  • 1 (2-inch) piece ginger, peeled, thinly sliced
  • 1 cup dry white wine
  • 1/2 cup low-sodium soy sauce
  • 3 tablespoons dark brown sugar
  • 2 tablespoons toasted sesame oil
  • 2 cups low-sodium chicken broth, divided
  • 1 acorn squash, halved lengthwise, seeds removed, sliced 1/2-inch thick
  • 1 bunch mustard greens, tough stems removed, leaves torn
  • 2 tablespoons unseasoned rice vinegar
  • 2 teaspoons toasted sesame seeds
  • Cooked white rice (for serving)

View the full recipe at epicurious.com

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