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Gallery Chicken with Mustard Greens, Olives, and Lemon Recipe Summary prep: 30 mins total: 35 mins Servings: 6
Ingredients Ingredient Checklist 2 tablespoons olive oil 6 bone-in, skinless chicken breast halves, halved crosswise Coarse salt and ground pepper 1 medium red onion, halved and thinly sliced 4 garlic cloves, smashed 1 cup dry white wine, such as sauvignon blanc or pinot grigio 1 1/2 pounds mustard greens (about 2 bunches), stalks removed, leaves coarsely chopped 1 tablespoon lemon juice, plus lemon wedges, for serving 1/2 cup pitted kalamata olives
Gallery Chicken with Mustard Greens, Olives, and Lemon
Recipe Summary prep: 30 mins total: 35 mins Servings: 6
Gallery
Chicken with Mustard Greens, Olives, and Lemon
Chicken with Mustard Greens, Olives, and Lemon
Chicken with Mustard Greens, Olives, and Lemon
Recipe Summary prep: 30 mins total: 35 mins Servings: 6
Recipe Summary
prep: 30 mins total: 35 mins
Servings: 6
prep: 30 mins
total: 35 mins
prep:
30 mins
total:
35 mins
Servings: 6
6
Ingredients
Ingredients
- 2 tablespoons olive oil 6 bone-in, skinless chicken breast halves, halved crosswise Coarse salt and ground pepper 1 medium red onion, halved and thinly sliced 4 garlic cloves, smashed 1 cup dry white wine, such as sauvignon blanc or pinot grigio 1 1/2 pounds mustard greens (about 2 bunches), stalks removed, leaves coarsely chopped 1 tablespoon lemon juice, plus lemon wedges, for serving 1/2 cup pitted kalamata olives
Directions
In a 5-quart Dutch oven or large heavy pot, heat 1 tablespoon oil over medium-high. Season chicken with salt and pepper. Add half of chicken to pot and cook until browned on all sides, 6 to 8 minutes; transfer to a plate. Repeat with remaining oil and chicken.
Add onion and garlic to pot (reduce heat if browning too quickly) and cook, stirring, until softened, 4 to 6 minutes. Add wine and chicken (along with any accumulated juices) to pot and bring to a boil. Cover pot; reduce heat to medium and cook 5 minutes.
Place greens on top of chicken; season with salt and pepper. Cover and cook until chicken is opaque throughout and greens are wilted, 3 to 5 minutes more. Remove from heat and stir in lemon juice and olives. Serve greens and chicken drizzled with pan juices with lemon wedges on the side.
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All Reviews for Chicken with Mustard Greens, Olives, and Lemon
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken with Mustard Greens, Olives, and Lemon
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
