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Balsamic-braised Chicken With Swiss Chard Recipe

Balsamic-Braised Chicken with Swiss Chard Recipe
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Cooking Time : 20 minutes
Serving : 6
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Prepare the ingredients before making Balsamic-Braised Chicken with Swiss Chard in your home. Then, follow these steps below to serve Balsamic-Braised Chicken with Swiss Chard for your family or friends.

Ingredients: Balsamic-Braised Chicken with Swiss Chard

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

How to Make Balsamic-Braised Chicken with Swiss Chard

If you have prepared the ingredients needed, now time to start cooking. There are 3 steps you must follow to make Balsamic-Braised Chicken with Swiss Chard in your home by yourself.

    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.
  • Step 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.
  • Step 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.
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