Braised Chicken with Squash and Mustard Greens Recipe

Serves 4

2 pounds/900g chicken thighs

1 tablespoon/15m salt

½ tablespoon/7ml ground pepper

2 tablespoons vegetable oil

4 green onions, sliced

2 dried chiles, soaked and minced

1 thumb sized piece ginger, peeled, thinly sliced into matchsticks

1/2 cup/120 ml dry white wine

¼ cup/120ml Braggs liquid aminos

1 ½ tablespoons/22g dark brown sugar

1 teaspoons/5ml sesame oil

1 cup/240ml chicken stock

1 acorn squash, peel and cut into ½ inch/13mm wide slices

1 large bunch mustard greens, chopped in large peices

1 tablespoon/15ml unseasoned rice vinegar

Dry off chicken. Season the chicken with salt and pepper. Add oil to a heavy pan on medium heat. Once the oil is hot, but not smoking, add the chicken skin side down. Cover the pan after 2-3 minutes. Let it cook on one side for 7-9 minutes ( the skin will be very crisp). Keep an eye on the chicken, lowering the heat if it starts to burn. Remove the chicken to a wire rack or plate. Add the white part of the green onion, ginger and chili. Cook for 3 minutes until the onion starts to colour and ginger is fragrant. Add wine, and reduce by about 2/3rds. Add braggs, brown sugar, sesame oil, and 1 cup stock. Bring to a simmer, stirring to dissolve sugar. Return chicken to pot, placing skin side up. Reduce heat, and simmer for 20 minutes. Remove chicken to a plate. Add squash and remaining 1 cup broth. Place mustard greens on top. Partially cover the pot, and cook until squash is tender and greens are wilted, 10–12 minutes. Uncover, increase heat to medium, and continue to cook until liquid is reduced by about two-thirds and is slightly syrupy, 10–15 minutes. Remove pot from heat and drizzle vinegar over vegetables. Add chicken and scatter dark green parts of scallions and sesame seeds over top. Serve with rice.

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