Wednesday, October 10, 2012

Recipe: Chicken Thighs Stuffed With Chard

 Another trip to the recipe folder! This week's installment comes from Mark Bittman, courtesy of the New York Times.

I'm always on the lookout for new and healthy ways to use chicken, and I had a lot of spinach to use up. I also substituted walnuts for pine nuts, because pine nuts are expensive.  The only special equipment this calls for is a meat pounder, but I find a rolling pin works just as well.

Chicken Thighs Stuffed With Chard
Yield 4 to 8 servings
  • 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
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.
Since I was using spinach, which is very tender, I just wilted the leaves in low-fat cooking spray

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.)

The aroma at this stage was unbelievably yummy. I could have eaten it right then.

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.

Looking at the picture, I probably didn't get them thin enough, but my arm was tired.

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.

The ugliest sausages in the world.

Remove to a platter. Reduce liquid in pan over high heat, if needed, and spoon over chicken. Garnish with parsley, and serve.
Didn't have any parsley, but it didn't matter. Very good!

Results: Good! The chicken is okay, but the stuffing is terrific! Nutty, garlicky, just wonderful. I Next time, I'd make the stuffing as a side dish and just roast the chicken.

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