Honey-Wine Braised Chicken Thighs with Mustard Greens

As I do not keep any wine in the house I always use orange juice but this recipe was great. I also served it with angel hair pasta instead of lo mein. This was sweet and yummy. Comes from Cooking Light.

"Ingredients
2 1/2 teaspoons dark sesame oil
6 skinless, boneless chicken thighs (about 2 pounds)
2 cups chopped red onion (about 1 large)
3/4 cup fat-free, less-sodium chicken broth
1/3 cup Shaoxing (Chinese rice wine) or dry sherry
2 1/2 tablespoons minced peeled fresh ginger
3 tablespoons oyster sauce
2 tablespoons honey
4 garlic cloves, minced
1 1/2 pounds mustard greens, stems removed and coarsely chopped
1 tablespoon sesame seeds, toasted
Preparation
1. Preheat oven to 350°.

2. 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.

3. 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." (Cooking Light, August 2010, p154)