From Cooks Illustrated, the top of the cooking class.
August 2009 - I first tagged this recipe in 2004. What a mistake to wait so long to try it. I made this for long-time food lab rats Pat and Richard; they're game for almost anything. This recipe was pretty easy and the tastes are just incredible. There's the rich chicken thighs with this savory sauce and the balsamic acidity mixes so well with the chard. It would all go really well over pasta.
March 2010 UPDATE - While I suggested pasta above, Bob reports that the sauce is too thin to cling to it. He suggests mashed potatoes. He also tried substituting spinach for the chard but found that it doesn't have enough taste for the dish. Thanks for the hints, Bob!
Prep time: 30 minutes
Cook time: 60 minutes
Heat oven: 350
|A.||chicken thighs, bone in||8||Skin on.|
|pepper, ground black||1 teaspoon|
|B.||yellow onion||1 large||Chopped.|
|tomato paste||1 tablespoon|
Pour out all but 1 tablespoon of the chicken fat.
Reduce heat to medium and add the onion and tomato paste. Cook it until the paste darkens, 4 minutes. Occasionally use a spoon to scrape bits off the bottom of the pan.
|C.||anchovy filet||1||Minced. Or a teaspoon of anchovy from a tube. Do NOT leave out the anchovy. You won't know there's anchovy in the finished dish and it adds a tremendous about of depth to this dish.|
|canned tomatoes, diced||14.5 ounce can|
|chicken broth||2 cups|
|fresh thyme||1 1/2 tablespoons||Stripped from the stems and chopped.|
|dry red wine||1/4 cup|
|red pepper flakes||1/4 teaspoon|
Add the anchovy and garlic, stirring constantly for one minute.
Add tomatoes, chicken broth, wine, pepper flakes, thyme and bay leaf.
Remove the skin from the chicken and set aside. Submerge the thighs in the liquid. (Cooks says to do it bone side up - does that really make a big difference?)
Increase heat to high, bring to a simmer, then cover and place in the oven for 50 minutes.
|D.||balsamic vinegar||1/2 cup|
|D.||Swiss chard||12 ounces||Cut the leaves from the stems and keep them separate. Slice stalks into 1/4 inch pieces. Slice leaves into small strips.|
Put the Dutch over on the stove and bring the sauce to a simmer.
Add the chard stems to the chicken sauce and simmer for 8 minutes.
In a second pot bring one cup of water to a boil. Add the chard leaves, cover it and steam for 2 minutes. Remove from the heat.
Add the chicken thighs and simmer for two minutes to reheat the chicken.
Use tongs to place some of the green leaves on each plate. Then a slotted spoon to place a thigh on top. Use a ladle to pour some of the stems and sauce over the thigh.
Oh, and the crunchy chicken skin? You can eat that any time, it's not used. LOL!