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Balsamic-Braised Chicken with Swiss Chard
Nb persons: 8
Yield:
Preparation time:
Total time:
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| Ingredients: | |
| 1 TBSP | extra-virgin olive oil |
| 1 | onion, minced |
| 5 tsp. | minced fresh thyme or 1 1/2 tsp. dried |
| 1 TBSP | tomato paste |
| 3 | garlic cloves, minced |
| 1 anchovy fillet, rinsed and minced (I used 1 1/2 tsp. anchovy paste) | |
| 1/4 tsp. | red pepper flakes |
| 3 TBSP | all-purpose flour |
| 1/2 c. | balsamic vinegar |
| 1 (14.5 oz.) can | diced tomatoes, drained |
| 1/2 c. | low-sodium chicken broth |
| 1/4 c. | dry red wine |
| 2 | bay leaves |
| 12 (6 oz.) | bone-in chicken thighs, skin removed, trimmed (I used 8 boneless, skinless chicken breasts) |
| 6 oz. | Swiss chard, stems removed and leaves sliced 1/2 in. thick |
Directions:
1. Heat oil in 12-in. skillet (or super sweet slow cooker!) over medium-high heat until shimmering. Add onion, thyme, tomato paste, garlic, anchovy, and red pepper flakes and cook until onion is softened and slightly brown, 8-10 minutes. Stir in flour and cook 1 minute more.
2. Slowly whisk in vinegar, scraping up any browned bits and smoothing out any lumps. Cook until slightly reduced, about 3 minutes. Transfer to slow cooker.
3. Stir tomatoes, broth, wine, and bay leaves into slow cooker.
4. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4-6 hours, on low.
5. Gently stir in chard, cover, and cook on high until tender, 20-30 minutes.
6. Transfer chicken to platter and tent loosely with foil. Let braising liquid settle 5 minutes, then skim fat from surface using large spoon. Discard bay leaves. Season with salt and pepper to taste. Serve with sauce spooned over each chicken piece. Serves 6-8. (I served it with basic polenta as recommended in the cookbook.)
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