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Categories:Viewed: 46 - Published at: 10 years ago
Ingredients
- 2 chicken leg & thigh quarters
- 2 tbl butter
- 1 medium onion, chopped medium-fine
- 12 - 15 stalks swiss chard, leaves and stems separated and chopped.
- 1 or 2 cloves garlic, minced
- 1/3 cup white wine or stock
- 2/3 cup chicken or vegetable stock
- 1 tsp fresh thyme
- 1/4 tsp dried red pepper flakes (optional)
Method
- Rinse chicken pieces and pat dry on paper towels. Rub all over with salt and pepper.
- Melt butter in a heavy skillet over medium heat. Add chicken pieces and cook 5 - 8 minutes per side, until both sides are well browned. Remove chicken to a plate and cover to keep warm.
- Add onion and chopped chard stems to skillet and cook, stirring, until onion is translucent, about 5 minutes. Add garlic and sautee 2 - 3 minutes longer. Add a pinch of salt and wine or 1/3 cup stock. Bring liquid to a simmer and stir, scraping the bottom of the skillet to remove any browned bits, until liquid is noticeably reduced, 8 to 10 minutes.
- Stir in remaining 2/3 cup of stock, thyme, and red pepper flakes if desired. Return chicken pieces to the pan along with any accumulated juices. Cover and cook at a low simmer for 15 minutes. Add chopped chard leaves and stir until well covered with broth. cook 5 to 15 minutes longer, until the juices from the chicken run clear when poked with a fork. Serve over boiled potatoes or polenta.
