Braised Chicken Thighs with Chard and Mustard
By One-Pan Wonders
Images
Serves
Makes 4 servings
Ingredients
- 8 (6-ounce) bone-in chicken thighs, trimmed
- Salt and pepper
- 1 tablespoon extra-virgin olive oil
- 1 pound Swiss chard, stems chopped fine, leaves sliced thin
- 1 onion, chopped fine
- 6 garlic cloves, minced
- 1 tablespoon minced fresh thyme or 2 teaspoons dried
- 1 anchovy fillet, rinsed and minced
- 2 tablespoons all-purpose flour
- 1½ cups chicken broth
- ½ cup dry white wine
- 2 bay leaves
- 1 teaspoon grated lemon zest
- 1 tablespoon whole-grain mustard
Procedure
Adjust oven rack to lower-middle position and heat oven to 300°F. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Add half of chicken and brown on both sides, 7 to 10 minutes; transfer to a plate and remove skin. Repeat with remaining chicken.
Pour off all but 2 tablespoons fat left in pot and heat over medium-high heat until shimmering. Add chard stems and onion and cook until soft and lightly browned, 5 to 7 minutes. Stir in garlic, thyme, and anchovy and cook until fragrant, about 30 seconds. Stir in flour and cook for 30 seconds. Whisk in broth and wine, scraping up any browned bits and smoothing out any lumps.
Add bay leaves and browned chicken and any accumulated juices. Bring to simmer, cover, and transfer pot to oven. Cook until chicken is very tender and almost falling off bone, about 1 hour.
Remove pot from oven. Transfer chicken to platter, tent loosely with aluminum foil, and let rest while finishing sauce. Let liquid in pot settle for 5 minutes, then skim any fat from surface using large spoon. Stir in chard leaves and lemon zest, bring to simmer, and cook until sauce is thickened, about 10 minutes.
Off heat, discard bay leaves, stir in mustard, and season with salt and pepper to taste. Pour sauce over chicken and serve. (Chicken and sauce can be refrigerated for up to 2 days; add additional broth as needed to loosen sauce when reheating.)
Reprinted from One-Pan Wonders: Fuss-Free Meals for Your Sheet Pan, Dutch Oven, Skillet, Roasting Pan, Casserole, and Slow Cooker. Copyright © 2017 by the Editors at America’s Test Kitchen. Photographs copyright © YEAR by PHOTOGRAPHER. Published by Penguin Random House LLC.
Pour off all but 2 tablespoons fat left in pot and heat over medium-high heat until shimmering. Add chard stems and onion and cook until soft and lightly browned, 5 to 7 minutes. Stir in garlic, thyme, and anchovy and cook until fragrant, about 30 seconds. Stir in flour and cook for 30 seconds. Whisk in broth and wine, scraping up any browned bits and smoothing out any lumps.
Add bay leaves and browned chicken and any accumulated juices. Bring to simmer, cover, and transfer pot to oven. Cook until chicken is very tender and almost falling off bone, about 1 hour.
Remove pot from oven. Transfer chicken to platter, tent loosely with aluminum foil, and let rest while finishing sauce. Let liquid in pot settle for 5 minutes, then skim any fat from surface using large spoon. Stir in chard leaves and lemon zest, bring to simmer, and cook until sauce is thickened, about 10 minutes.
Off heat, discard bay leaves, stir in mustard, and season with salt and pepper to taste. Pour sauce over chicken and serve. (Chicken and sauce can be refrigerated for up to 2 days; add additional broth as needed to loosen sauce when reheating.)
Reprinted from One-Pan Wonders: Fuss-Free Meals for Your Sheet Pan, Dutch Oven, Skillet, Roasting Pan, Casserole, and Slow Cooker. Copyright © 2017 by the Editors at America’s Test Kitchen. Photographs copyright © YEAR by PHOTOGRAPHER. Published by Penguin Random House LLC.
Braised Chicken Thighs with Chard and Mustard
By One-Pan Wonders
Serves
Makes 4 servings
Ingredients
- 8 (6-ounce) bone-in chicken thighs, trimmed
- Salt and pepper
- 1 tablespoon extra-virgin olive oil
- 1 pound Swiss chard, stems chopped fine, leaves sliced thin
- 1 onion, chopped fine
- 6 garlic cloves, minced
- 1 tablespoon minced fresh thyme or 2 teaspoons dried
- 1 anchovy fillet, rinsed and minced
- 2 tablespoons all-purpose flour
- 1½ cups chicken broth
- ½ cup dry white wine
- 2 bay leaves
- 1 teaspoon grated lemon zest
- 1 tablespoon whole-grain mustard
Procedure
Adjust oven rack to lower-middle position and heat oven to 300°F. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Add half of chicken and brown on both sides, 7 to 10 minutes; transfer to a plate and remove skin. Repeat with remaining chicken.
Pour off all but 2 tablespoons fat left in pot and heat over medium-high heat until shimmering. Add chard stems and onion and cook until soft and lightly browned, 5 to 7 minutes. Stir in garlic, thyme, and anchovy and cook until fragrant, about 30 seconds. Stir in flour and cook for 30 seconds. Whisk in broth and wine, scraping up any browned bits and smoothing out any lumps.
Add bay leaves and browned chicken and any accumulated juices. Bring to simmer, cover, and transfer pot to oven. Cook until chicken is very tender and almost falling off bone, about 1 hour.
Remove pot from oven. Transfer chicken to platter, tent loosely with aluminum foil, and let rest while finishing sauce. Let liquid in pot settle for 5 minutes, then skim any fat from surface using large spoon. Stir in chard leaves and lemon zest, bring to simmer, and cook until sauce is thickened, about 10 minutes.
Off heat, discard bay leaves, stir in mustard, and season with salt and pepper to taste. Pour sauce over chicken and serve. (Chicken and sauce can be refrigerated for up to 2 days; add additional broth as needed to loosen sauce when reheating.)
Reprinted from One-Pan Wonders: Fuss-Free Meals for Your Sheet Pan, Dutch Oven, Skillet, Roasting Pan, Casserole, and Slow Cooker. Copyright © 2017 by the Editors at America’s Test Kitchen. Photographs copyright © YEAR by PHOTOGRAPHER. Published by Penguin Random House LLC.
Pour off all but 2 tablespoons fat left in pot and heat over medium-high heat until shimmering. Add chard stems and onion and cook until soft and lightly browned, 5 to 7 minutes. Stir in garlic, thyme, and anchovy and cook until fragrant, about 30 seconds. Stir in flour and cook for 30 seconds. Whisk in broth and wine, scraping up any browned bits and smoothing out any lumps.
Add bay leaves and browned chicken and any accumulated juices. Bring to simmer, cover, and transfer pot to oven. Cook until chicken is very tender and almost falling off bone, about 1 hour.
Remove pot from oven. Transfer chicken to platter, tent loosely with aluminum foil, and let rest while finishing sauce. Let liquid in pot settle for 5 minutes, then skim any fat from surface using large spoon. Stir in chard leaves and lemon zest, bring to simmer, and cook until sauce is thickened, about 10 minutes.
Off heat, discard bay leaves, stir in mustard, and season with salt and pepper to taste. Pour sauce over chicken and serve. (Chicken and sauce can be refrigerated for up to 2 days; add additional broth as needed to loosen sauce when reheating.)
Reprinted from One-Pan Wonders: Fuss-Free Meals for Your Sheet Pan, Dutch Oven, Skillet, Roasting Pan, Casserole, and Slow Cooker. Copyright © 2017 by the Editors at America’s Test Kitchen. Photographs copyright © YEAR by PHOTOGRAPHER. Published by Penguin Random House LLC.