Honey-Wine Braised Chicken Thighs with Mustard Greens

Preheat oven to 35

Heat a large Dutch oven over high heat; add oil to pan, swirling to coat.

Add chicken; cook 4 minutes on each side or until browned.

Add onion; stir-fry 4 minutes. Reduce heat; add broth and Shaoxing, scraping pan to loosen browned bits. Stir in ginger, oyster sauce, honey, and garlic. Cover and bake at 350 for 30 minutes.

Remove from oven. Shred chicken with 2 forks; return to pan.

Place pan over medium-low heat.

Add half of greens to pan; cover. Cook 5 minutes or until greens wilt; stir well. Repeat procedure with remaining greens. Cook mixture, covered, 15 minutes. Spoon 1 cup chicken mixture into each of 6 bowls; sprinkle each serving with 1/2 teaspoon sesame seeds.

The Shaoxing Redemption: Yes, you can use dry sherry in place of Shaoxing (shaow-SHEEN) wine, but we recommend adding this fragrant, deeply nutty wine to your pantry--you can experiment with it in stews or other recipes calling for winey flavor. Look for it in Asian markets, where a 750-ml bottle goes for between $4 and $ But beware of bottles labeled "Shaoxing cooking wine"--the cooking variety has salt added.