Boredom? Never. Try swapping in baby turnips for the radishes and kale or Swiss chard for the mustard greens in this effortless dish
- 2 pounds skin-on bone-in chicken thighs
- Kosher salt, freshly ground pepper
- 1/4 cup plus 1 tablespoon distilled white vinegar
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
- 8 radishes, quartered, halved if small
- 1 bunch mustard greens, leaves torn
- 4 tablespoons tarragon leaves, divided
- Season 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.