Braised Chicken Thighs with Squash and Mustard Greens

Ingredients

• 4 pounds skin-on, bone-in chicken thighs (about 12), patted dry
• Kosher salt, freshly ground pepper
• 2 tablespoons vegetable oil
• 8 scallions, white and pale green parts sliced into 1-inch pieces, dark green parts thinly sliced
• 4 dried chiles de árbol
• 1 2-inch piece ginger, peeled, thinly sliced
• 1 cup dry white wine
• ½ cup low-sodium soy sauce
• 3 tablespoons dark brown sugar
• 2 tablespoons toasted sesame oil
• 2 cups low-sodium chicken broth, divided
• 1 acorn squash, halved lengthwise, seeds removed, sliced ½ inch thick
• 1 bunch mustard greens, tough stems removed, leaves torn
• 2 tablespoons unseasoned rice vinegar
• 2 teaspoons toasted sesame seeds
• Cooked white rice (for serving)

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