Braised Chicken with Mustard Greens and Polenta
Week of 09/30/19 to 10/04/2019 Please note all recipes at the PJCC and our Mini Programs are vegetarian. Ingredients subject to change based on availability and teacher’s discretion.
Yields8 servings
Yields8 servings
  • 4pounds skin-on bone-in chicken thighsabout 12, patted dry
  • 1dash Salt
  • 1pinch black pepper
  • 2tablespoons vegetable oil
Mustard Greens
  • 8 scallionswhite and pale green parts sliced into 1-inch pieces, dark green parts thinly sliced
  • 12-inch piece gingerpeeled, thinly sliced
  • 1cup dry white wine
  • ½cup low-sodium soy sauce
  • 3tablespoons dark brown sugar
  • 2tablespoons toasted sesame oil
  • 2cups low-sodium chicken brothdivided
  • 1inch acorn squashhalved lengthwise, seeds removed, sliced ½thick
  • 1leaves bunch mustard greenstough stems removed,torn
  • 2tablespoons unseasoned rice vinegar
  • 2teaspoons Toasted sesame seeds
For Serving
  • Cooked polentafor serving
  1. Lightly season chicken thighs all over with salt and pepper. Heat vegetable oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches and pouring off all but 2 Tbsp. fat between batches, cook chicken, skin side down, until skin is browned and crisp, 8–10 minutes. Transfer to a plate, placing skin side up (chicken will not be cooked through at this point).
Mustard Greens
  1. Cook white and pale green parts of scallions, chiles, and ginger in same pot, stirring often, until scallions and ginger are golden, about 3 minutes. Add wine, bring to a simmer, and cook until reduced to about 3 Tbsp., 5 minutes. Add soy sauce, brown sugar, sesame oil, and 1 cup broth and bring to a simmer, stirring to dissolve sugar. Return chicken to pot, placing skin side up and overlapping if needed. Partially cover pot, reduce heat, and simmer until chicken is cooked through, 25–30 minutes. Transfer chicken to a plate.
  2. Add squash and remaining 1 cup broth to pot and push in squash so it’s mostly submerged. Arrange greens on top. Bring to a simmer, partially cover pot, and cook until squash is barely fork-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 has the consistency of thin gravy, 10–15 minutes.
Sauce for Chicken
  1. Remove pot from heat and drizzle vinegar over vegetables. Taste sauce; it should be plenty salty, but season with more salt if needed. Add chicken back to pot, turning to coat in sauce, then scatter dark green parts of scallions and sesame seeds over top. Serve with polenta.
Masters Class Only
  1. Show the students how to plate a dish nicely and how to clean a plate before presenting.
Chicken Marinade Prep (Alternative)
  1. Chicken can be braised 2 days ahead. Let cool; cover and chill. Reheat covered over low.