I still can’t believe how gorgeous the swiss chard is. Such amazing colors!!! This recipe was crazy involved and so loooooooong! I tried to follow it. I think it turned out really good. I wound up cutting up the chicken in the end. It was so soft and juicy! Tossed it in with the rest. Eating it for dinner tomorrow, so I hope it keeps well and reheats nicely. We’ll see! I tasted it and it was awesome. the highlight of course was opening up a bottle of cab sauv, in order to use half a cup. so naturally I wound up drinking a good amount of the rest of the bottle.
Braised Balsamic Chicken with Tomatoes and Swiss Chard
copied from I Pray to Gouda
2 chicken breasts (mine were huge! maybe 1.5lbs total?)
Salt and freshly ground black pepper
1.5 tablespoons olive oil
1 large onion , halved and sliced about 1/4 inch thick (I used a red onion)
1 tablespoon tomato paste (I love the whole foods tube of paste, no waste!)
3 cloves of garlic , minced or pressed through garlic press (about 1 tablespoon) (I used a lot more probably)
1 can diced tomato , drained (14 1/2 ounces)
2 cups low-sodium chicken broth
1/4 cup dry red wine (I used a Cab Sauv)
1/4 teaspoon red pepper flakes (didn’t measure, just a good sprinkle)
1 sprig fresh rosemary (straight from my garden!)
1 bay leaf
4 large leaves fresh swiss chard , washed and dried (I had a whole lot of swiss chard, maybe 15+ leaves? used it all, 4 would have shriveled to nothing)
1/2 cup balsamic vinegar
1.Adjust oven rack to lower-middle position; heat oven to 350 degrees. Sprinkle both sides of chicken with salt and pepper. Heat oil in nonreactive Dutch oven over medium-high heat until shimmering but not smoking; add chicken cook without moving 10 to 12 minutes on each side. Transfer chicken to large plate.
2. Pour off all but 1 teaspoon fat from pot. Add onion and tomato paste and cook over medium heat, stirring occasionally and scraping bottom of pot with wooden spoon, until tomato paste begins to darken, about 4 minutes (if bottom of pot becomes very dark and sticky, stir in 1 to 2 tablespoons water). Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Stir in tomatoes, chicken broth, and wine, scraping up browned bits with wooden spoon. Add red pepper flakes and bay leaf. Add chicken back into pot with sprig of rosemary. Increase heat to high, bring to simmer, cover, then place pot in oven. Cook for 40-45 minutes.
3. While chicken cooks, trim stems from Swiss chard. Cut stems crosswise into 1/4-inch pieces; halve leaves lengthwise, then cut crosswise into 1/4-inch-thick strips. Set stems and leaves aside separately. Also while chicken cooks, simmer balsamic vinegar in 8-inch nonreactive skillet over medium-high heat until thick, syrupy, and reduced to 1/4 cup, 3 to 5 minutes (begin measuring volume when vinegar begins to cling to sides of saucepan). Set vinegar reduction aside. (not sure if I did this part right?!)
4. Using slotted spoon, transfer chicken to plate and tent with foil; discard bay leaf. Bring liquid in Dutch oven to simmer over medium-high heat; add chard stems and cook, stirring occasionally, until almost tender, about 8 minutes. Add chard greens and cook until wilted, about 2 minutes. Stir about 1/3 cup sauce into balsamic reduction to loosen, then stir mixture into sauce; adjust seasoning with salt and pepper. Return chicken and accumulated juices to sauce, cook until heated through, about 2 minutes, turning chicken once or twice. Use slotted spoon to transfer chard to serving dish or individual bowls; place chicken thighs on chard, then spoon sauce over. (I just cut up the chicken and added to the sauce/chard mixture)
Serve immediately with crusty bread (I think we’ll just eat it as is without bread).