Balsamic-Braised Chicken with Swiss Chard

Source : Heat Oil In A 12-inch Skillet Over Medium Heat Until Shimmering Add Onion Thyme Tomato Paste Garlic Anchovy And Red Pepper Flakes And Cook Until O...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : June 17, 2022

Step:

  1. Heat oil in a 12-inch skillet over medium heat until shimmering. Add onion, thyme, tomato paste, garlic, anchovy, and red pepper flakes and cook until onion is softened and lightly browned. Stir in flour and cook for 1 minute. Slowly whisk in vinegar, scraping up any browned bits and smoothing out any lumps; cook until slightly reduced, about 3 minutes, and transfer to a slow cooker.

  2. Stir tomatoes, broth, wine, and bay leaves into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4-6 hours on low.

  3. Gently stir in chard, cover, and cook on high until tender, 20-30 minutes. Transfer chicken to serving platter and tent loosely with aluminum foil. Let braising liquid settled for 5 minutes, then remove fat from surface using a large spoon. Discard bay leaves. Season with salt and pepper to taste. Spoon 1 cup sauce over chicken and serve with remaining sauce.


Ingredients

  1. 1 tbsp extra-virgin olive oil
  2. 1 onion, minced
  3. 5 tsp minced fresh thyme or 1 and 1/2 teaspoon dried
  4. 1 tbsp tomato paste
  5. 3 clove garlic, minced
  6. 1 anchovy fillet, rinsed and minced
  7. 1/4 tsp red pepper flakes
  8. 3 tbsp all-purpose flour
  9. 1/2 cup balsamic vinegar
  10. 1 (14.5-ounce) can diced tomatoes, drained
  11. 1/2 cup low-sodium chicken broth
  12. 1/4 cup dry red wine
  13. 2 bay leaves
  14. 12 (6-ounce) bone-in chicken thighs, skin removed, trimed
  15. 1 Salt and pepper
  16. 6 oz Swiss chard, stemmed and leaves slices 1/2 inch thick

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