Wednesday, May 4, 2016

Vinegar-Marinated Chicken with Buttered Greens and Radishes

Where do I even start, so much has happened since I last posted.  April was such a chaotic month full of fun and lots of not so fun crazy work projects.  So let's talk about the fun stuff, in the beginning of April I went to Austin, TX for the first time to visit one of my best friends and her lovely husband.  It was too short of a trip but we did do a lot of awesome things including eating at some very yummy restaurants.  My favorite restaurant was the Launderette the food and service were incredible.  I was blown away at how kind and genuine the staff was, makes me think twice about a lot of Portland restaurants now.  Let's talk food, we ordered labneh with crackers; Zucchini salad- feta, pine nuts, cilantro, mint, carrot dressing; Grilled Broccolini - romesco, fresno, almonds; Whole Branzino - sliced almond, preserved lemon, herbs; Charred Octopus - upland cress, garlic aioli, beluga lentils, avocado; and Brick Chicken - sauce aligot, braised greens (pictures below). I couldn't get enough of it. It was all cooked perfectly and well seasoned and super fresh with tons of herbs and citrus. The decor of this place was adorable too kind of like an old 50's restaurant.  If you are in Austin you must check this place out.  My good friend Branden (with this amazing blog) came up from Houston and joined us at this restaurant for dinner too.  We ended the night at this funny little dive bar that had a cockroach crawling on the wall, but hey what would my southern experience be like without some cockroaches.  Last night I adapted this incredibly delicious spring recipe and am having some leftovers for lunch, yum!

Serves 4

The Ingredients
2 pounds skin-on bone-in chicken thighs
Kosher salt and freshly ground black pepper
¼ cup plus 1 tablespoon apple cider vinegar
1 tablespoon vegetable oil
2 tablespoons unsalted butter
8 radishes, quartered, halved if small
1 bunch mustard greens, leaves torn
2 tablespoons tarragon leaves, divided

The Process
1.  Season chicken with salt and pepper and place in a large baking dish. Pour ¼ cup vinegar over chicken and let sit 30 minutes. Remove chicken from marinade and pat skin dry. Reserve baking dish (no need to wipe it out).

2.  Preheat oven to 400°. Heat oil in a large skillet over medium. Working in batches (if need be), 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°, 10–12 minutes.

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 4 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 1 Tbsp. tarragon and remaining 1 Tbsp. vinegar; toss to combine.

4.  Serve greens and radishes with chicken topped with remaining 1 Tbsp. tarragon.  I also added a little extra vinegar to my greens because I love vinegar.

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