Skip to main content
Epicurious
Bon Appétit

Vinegar-Marinated Chicken with Buttered Greens and Radishes

By Alison Roman

4.4

(2)

Image may contain Plant Food Meal Dish Seasoning and Produce
Vinegar-Marinated Chicken with Buttered Greens and RadishesJeremy Liebman

Boredom? Never. Try swapping in baby turnips for the radishes and kale or Swiss chard for the mustard greens in this effortless dish.

Recipe information

  • Total Time

    55 minutes

  • Yield

    4 Servings

Ingredients

2 pounds skin-on bone-in chicken thighs
Kosher salt, freshly ground pepper
1/4 cup plus 1 tablespoon distilled white vinegar
1 tablespoon vegetable oil
2 tablespoons unsalted butter
8 radishes, quartered, halved if small
1 bunch mustard greens, leaves torn
4 tablespoons tarragon leaves, divided

Preparation

  1. Step 1

    Season chicken with salt and pepper and place in a large baking dish. Pour 1/4 cup vinegar over chicken and let sit 15–20 minutes. Remove chicken from marinade and pat skin dry. Reserve baking dish (no need to wipe it out).

    Step 2

    Preheat oven to 400°F. Heat oil in a large skillet over medium. Working in batches, cook 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 skillet. Bake chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165°F, 10–12 minutes.

    Step 3

    Meanwhile, heat butter in same skillet over medium-high. Add radishes, season with salt and pepper, and cook, stirring occasionally, until radishes are browned and tender, about 5 minutes. Add mustard greens and toss to coat; season with salt and pepper. Cook, stirring occasionally, until mustard greens are just wilted, about 2 minutes (they should still have some spring in their step). Add 2 tablespoons tarragon and remaining 1 tablespoon vinegar; toss to combine.

    Step 4

    Serve greens and radishes with chicken topped with remaining 2 tablespoons tarragon.

TagsChicken ThighChickenPoultryRadishRoot VegetableVegetableMustard GreensLeafy GreensTarragonHerbs & SpicesMainDinnerNut FreeGluten FreeWeeknight MealsRoastBon Appétit

See Related Recipes and Cooking Tips

Read More
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Chicken Croquettes
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Slow-Smoked Chicken
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
Kung Pao Cabbage With Tofu
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.