Celebrate the flavors of fall with this hearty braise of tender chicken thighs, golden squash, and vibrant mustard greens. Simmered slowly to bring out deep, comforting notes, this dish captures the essence of autumn — warm, nourishing, and full of earthy goodness. Perfect for crisp evenings and cozy gatherings, it’s a seasonal favorite that brings the harvest to your table.
Chef Jamie Teigen
6
15 minutes
60 minutes
American
Entrée
Tender chicken thighs are slowly braised to perfection alongside sweet, earthy squash and peppery mustard greens, creating a comforting one-pan dish that’s rich in flavor and nourishing in every bite.
4 lbs bone-in, skin-on chicken thighs
2 tbsp olive oil
4 tbsp butter
Garlic powder, to taste
Onion powder, to taste
2 shallots, thinly sliced
1 cup mustard greens, ribs removed and chopped
6 cloves garlic, roughly chopped
Acorn squash, cut lengthwise, seeds removed and cut into ½” pieces
2/3 cup sherry
½ cup red wine vinegar
2 cups chicken stock
2 sprigs fresh rosemary
2 sprigs fresh thyme
Fresh parsley to garnish
Tongs
Dutch Oven
Chef’s Knife
Season the chicken with salt, pepper, garlic powder and onion powder. Set aside.
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a Dutch oven over medium heat. Add the chicken, cover and let sear for 3-4 minutes, or until the chicken is nicely browned. Flip, cover and continue searing for another 3-4 minutes. Remove the chicken and set aside.
Add the shallots and squash. Bump the temperature up to medium high and cook, stirring, for about 10 minutes, until the vegetables are slightly caramelized and starting to soften. Add the garlic and cook for about 30 seconds more. Add the remaining butter and the mustard greens or kale to the Dutch oven.
Pour in the broth and stir well. Stir in the red wine vinegar. Add the chicken back, nestling the pieces inside the vegetable mix. Add two sprigs each of rosemary and thyme to the top.
Cover the Dutch oven and transfer to an oven preheated to 350°F. Braise for 1 hour.
