1 large bunch of Swiss chard (about 1 1/2 pounds)—stems finely chopped,
leaves torn into pieces
3 shallots, thinly sliced
3 garlic cloves, coarsely chopped
1/2 teaspoon minced thyme
Salt and freshly ground black pepper
One 3 1/2-pound chicken, skinned and cut into 8 pieces, or 8 skinless bone-in
chicken thighs and/or drumsticks
How to Make It
Preheat the oven to 350°. In a large bowl, toss the bread cubes with the olive oil, capers, raisins, Swiss chard, shallots, garlic and thyme. Season with salt and black pepper. Spread the bread in a large enameled cast-iron casserole.
Season the chicken pieces with salt and pepper and arrange them over the bread. Cover the chicken with a piece of parchment paper and close the casserole with a heavy lid. Bake the chicken for 35 minutes.
Remove the lid and parchment paper and increase the oven temperature to 400°. Bake the chicken for 10 to 12 minutes longer, or until golden on top and cooked through. Remove the casserole from the oven and let stand for 5 to 10 minutes. Serve the chicken with the bread and greens.
One Serving 505 cal, 45 gm carb, 17 gm fat, 4.5 gm sat fat, 17 gm protein, 3 gm fiber.
Ripe, full-bodied Chardonnay.
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