Chicken Thighs Stuffed With Chard Recipes

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BALSAMIC CHICKEN WITH CORN AND SWISS CHARD



Balsamic Chicken with Corn and Swiss Chard image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil, plus more for brushing
2 tablespoons balsamic vinegar
1 tablespoon ketchup
1 tablespoon dijon mustard
4 skinless, boneless chicken breasts (about 1 1/2 pounds)
Kosher salt and freshly ground pepper
2 slices thick-cut bacon, cut into 1/2-inch pieces
4 ears of corn, kernels cut off (about 2 cups)
1 bunch Swiss chard, chopped (stems and leaves separated)
1 bunch Swiss chard, chopped (stems and leaves separated)
2 tablespoons unsalted butter
3 scallions, sliced

Steps:

  • Preheat a grill to medium and lightly brush the grill grates with olive oil. Whisk the vinegar, olive oil, ketchup and mustard in a small bowl. Season the chicken with salt and pepper and brush all over with the vinegar mixture. Grill until marked and cooked through, 8 to 9 minutes per side; transfer to a plate.
  • Meanwhile, heat a cast-iron skillet or Dutch oven over medium-high heat on the stove or place directly on the grill grates. Add the bacon and cook, stirring occasionally, until browned and crisp, about 5 minutes.
  • Add the corn kernels and Swiss chard stems to the skillet. Cook, stirring occasionally, until the corn is tender and lightly browned, about 3 minutes. Add the butter, scallions and chard leaves. Cook until the chard is just wilted, about 3 minutes. Season with salt and pepper. Slice the chicken and serve with the corn mixture.

Nutrition Facts : Calories 440 calorie, Fat 21 grams, SaturatedFat 7 grams, Cholesterol 130 milligrams, Sodium 520 milligrams, Carbohydrate 23 grams, Fiber 4 grams, Protein 42 grams

ONE-POT CHICKEN AND RICE WITH SWISS CHARD



One-Pot Chicken and Rice with Swiss Chard image

To change up the flavors in this dish, try using parsnips in place of the carrots and an equal amount of spinach instead of the Swiss chard.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 55m

Number Of Ingredients 9

4 chicken leg quarters (about 2 pounds total), patted dry
Coarse salt and ground pepper
3 garlic cloves, roughly chopped
1 bunch Swiss chard (10 ounces), stems cut into 1/2-inch pieces, leaves torn into 2-inch pieces
1 small yellow onion, diced small
2 medium carrots, diced medium
1 1/2 teaspoons finely grated lemon zest, plus wedges for serving
1 1/2 cups basmati rice
2 1/2 cups low-sodium chicken broth

Steps:

  • Season chicken with salt and pepper. Heat a large Dutch oven or other heavy pot with a tight-fitting lid over medium-high. Add chicken, skin side down, and cook until browned on both sides, 12 minutes, turning once. With tongs, transfer chicken to a plate.
  • Reduce heat to medium and add garlic, chard stems, onion, and carrots. Cook, stirring occasionally, until chard stems and onion are translucent, 4 minutes. Add chard leaves, lemon zest, and rice; cook 1 minute. Add broth and bring to a rapid simmer. Reduce to a simmer and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture and cook, covered, until chicken is cooked through and liquid is absorbed, about 25 minutes. Remove from heat and let sit, 5 minutes. Serve with lemon wedges.

Nutrition Facts : Calories 664 g, Fat 23 g, Fiber 3 g, Protein 48 g, SaturatedFat 6 g

CHICKEN THIGHS STUFFED WITH CHARD



Chicken Thighs Stuffed With Chard image

Stuffing boneless chicken has long been reserved for breasts, but most chicken breasts have so little flavor that you almost have to stuff them with fat. Thighs, however, are fattier and more flavorful, so a stuffing can be leaner and brighter. And now that boneless thighs are sold in many supermarkets, the only issues are flattening and rolling. But if you pound a thigh as you would a breast, it becomes large enough to stuff and roll (Because thighs are irregularly shaped, you'll need to skewer them closed with a couple of toothpicks). Almost any stuffing will work; just don't overfill. My current favorite uses a light, leafy green, along with pine nuts and raisins. The result is nicely browned meat and a lean stuffing with acidity, crunch and sweetness. For more flavor, I like to finish with a splash of sherry; with the liquid spooned over the thighs and a sprinkle of parsley, the dish becomes downright impressive.

Provided by Mark Bittman

Categories     dinner, main course

Time 40m

Yield 4 to 8 servings

Number Of Ingredients 9

1 1/2 to 2 pounds chard
5 tablespoons olive oil
1 tablespoon chopped garlic
1/2 cup pine nuts
1/2 cup raisins, soaked in warm water for about 10 minutes, drained
Salt and pepper to taste
8 boneless, skinless chicken thighs
1/2 cup dry (fino) sherry or a flavorful white wine
Chopped fresh parsley leaves for garnish

Steps:

  • Cut chard stems into 1- to 2-inch lengths, and coarsely chop leaves. Gently boil stems until almost tender. Add chopped leaves. Cook until soft, another couple of minutes. Drain well, pressing out water.
  • Put 2 tablespoons oil in large skillet over medium-low heat and add garlic; cook until garlic begins to color, a couple of minutes. Add pine nuts and cook another minute, stirring, then add chard, raisins and salt and pepper; cook, stirring, for about 2 minutes. (Stuffing can be refrigerated for two days.)
  • Put each thigh between plastic wrap and pound thin, without tearing. Sprinkle with salt. Put spoonful of stuffing on one end and roll. Skewer closed with a toothpick or two.
  • Put remaining oil in large, deep skillet over medium-high heat. Add thighs, browning on one side for about 5 minutes and adjusting heat if needed, then turn. Cook a minute or two, then turn heat to medium-low and add sherry. Let bubble for about 30 seconds, cover, and cook about 5 minutes, or until chicken thighs are quite firm and cooked through.
  • Remove to a platter. Reduce liquid in pan over high heat, if needed, and spoon over chicken. Garnish with parsley, and serve.

Nutrition Facts : @context http, Calories 569, UnsaturatedFat 22 grams, Carbohydrate 18 grams, Fat 30 grams, Fiber 3 grams, Protein 55 grams, SaturatedFat 5 grams, Sodium 1037 milligrams, Sugar 9 grams, TransFat 0 grams

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