Vinegar-Marinated Chicken with Buttered Greens and Radishes

Ingredients for Vinegar-Marinated Chicken with Buttered Greens and Radishes

• 900g skin-on bone-in chicken thighs

• Sal kosher, pimenta moída na hora

• 60ml plus 1 tablespoon distilled white vinegar

• 1 colher de sopa de óleo vegetal

• 2 colheres de sopa de manteiga sem sal

• 8 radishes, quartered, halved if small

• 1 bunch mustard greens, leaves torn

• 60ml tarragon leaves, divided

How to make Vinegar-Marinated Chicken with Buttered Greens and Radishes

Season chicken with salt and pepper and place in a large baking dish. Pour 60ml 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).

Preheat oven to 204°C. 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 74°C, 10–12 minutes.

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.

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

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