Name: Braised Chicken Thighs with Squash and Mustard Greens
Yield: 8 servings
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)

Braised chicken thighs with delicata squash and mustard greens in a twohandled shallow pot.

Photo by Michael Graydon & Nikole Herriott

Don’t have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.

Recipe notes

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