Vinegar-Marinated Chicken Thighs with Buttered Greens and Radishes is an easy-to-prepare dish that features chicken that has briefly been marinated in white vinegar to help the lean chicken proteins stay juicy and add a slight hint of tanginess. The radishes, which are a bit bitter and peppery when eaten raw, are sweet and mellow when sauteed. Serve this dish with a side of mashed cauliflower and you have one healthy and flavorful dinner.
Vinegar-Marinated Chicken Thighs with Buttered Greens and Radishes
(Adapted from recipe courtesy of BonAppetit.com, May 2015)
Makes 4 servings
2 lb. skin-on, bone-in chicken thighs
Freshly ground black pepper
1/4 cup plus 1 tablespoon distilled white vinegar
1 Tbsp vegetable oil
2 Tbsp unsalted butter
8 radishes, quartered
1 bunch, Swiss chard, stemmed and shredded
4 Tbsp fresh oregano, chopped, divided
Season chicken with salt and pepper and place in a large baking dish. Pour 1/4 cup vinegar over chicken and let stand for 15 – 20 minutes. Turning several times during that time. Remove chicken from marinade and pat dry. Reserve baking dish (no need to wipe it out before baking).
Preheat oven to 400F. Heat oil in a large Dutch oven over medium. Working in batches, sear 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 Dutch oven. Bake until chicken is cooked through and an instant-read thermometer inserted into thickest part registers 165F, 10-12 minutes.
Meanwhile, heat butter in same Dutch oven over medium-high. Add radishes, season with salt and pepper, and cook stirring occasionally, until radishes are browned and tender, about 5 minutes. Add Swiss chard and toss to coat; season with salt and pepper. Cook, stirring occasionally, until greens are just wilted, about 2 minutes. Add 2 Tbsp oregano and remaining 1 tablespoon vinegar; toss to combine.
Serve greens and radishes with chicken topped with remaining oregano.
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