Vinegar-Marinated Chicken with Buttered Greens and Radishes
Vinegar-Marinated Chicken with Buttered Greens and Radishes is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Season chicken with salt and pepper and place in a large baking dish.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionSeason 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).
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.