Vinegar Braised Chicken with Greens
Transform your weeknight dinner routine with this savory and tangy Vinegar Braised Chicken with Greens! Perfectly seared bone-in chicken thighs simmer gently in a flavorful braising liquid infused with apple cider vinegar, honey, and aromatic fresh thyme. Tender mustard greens are added toward the end, soaking up the rich, zesty broth and providing a delightful contrast to the crispy, golden chicken skin. This one-pot wonder combines simple ingredients like onions, garlic, and a pinch of optional red pepper flakes for a warming touch of heat. Ready in under an hour, this wholesome, low-carb meal is surprisingly easy to make yet impressive enough to serve guests. Ideal for lovers of bold flavors and hearty comfort food, this recipe is a must-try addition to your repertoire of braised chicken dishes.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic cloves, minced
- 0.5 cup apple cider vinegar
- 1.5 cups low-sodium chicken broth
- 1 tablespoon honey
- 4 sprigs fresh thyme sprigs
- 6 cups mustard greens, stems removed and leaves chopped
- 0.25 teaspoons red pepper flakes (optional)
Instructions
Pat the chicken thighs dry with paper towels and season both sides with kosher salt and black pepper.
In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-high heat.
Sear the chicken thighs skin-side down until golden brown and crispy, about 5 minutes. Flip and cook the other side for 3 minutes. Remove the chicken and set aside.
In the same skillet, reduce the heat to medium and add the sliced onion. Cook, stirring occasionally, until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute, until fragrant.
Pour in the apple cider vinegar and scrape up any browned bits from the bottom of the pan using a wooden spoon. Let the vinegar simmer for 2 minutes.
Add the chicken broth, honey, and thyme sprigs to the skillet, stirring to combine.
Return the chicken thighs to the skillet, skin-side up. Reduce the heat to low, cover, and simmer for 25 minutes.
After 25 minutes, add the chopped mustard greens to the skillet, nestling them around the chicken. Sprinkle with red pepper flakes if desired.
Re-cover the skillet and continue cooking for an additional 10 minutes, or until the greens are wilted and the chicken is tender.
Remove the thyme sprigs before serving. Serve the chicken and greens with some of the braising liquid spooned over the top.
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 331 mg | 14% | |
| Total Carbohydrate | 14.5 g | 5% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 6.4 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 167 mg | 13% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 864 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
