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Category: Poultry
Prep Time: Cook Time: Total Time:
1/2 pound day-old peasant bread, cut into 1-inch cubes (about 1/2 loaf)
1/4 cup extra-virgin olive oil
1/4 cup salted capers, rinsed well
1/4 cup golden raisins, coarsely chopped
1 large bunch of Swiss chard (about 1 1/2 pounds)—stems finely chopped, leaves torn into pieces
3 shallots, thinly sliced
3 garlic cloves, coarsely chopped
1/2 teaspoon minced thyme
Salt and freshly ground black pepper
One 3 1/2-pound chicken, skinned and cut into 8 pieces, or 8 skinless bone-in chicken thighs and/or drumsticks
Directions
Preheat the oven to 350 degrees. In a large bowl, toss the bread cubes with the olive oil, capers, raisins, Swiss chard, shallots, garlic and thyme. Season with salt and black pepper. Spread the bread in a large enameled cast-iron casserole.
Season the chicken pieces with salt and pepper and arrange them over the bread. Cover the chicken with a piece of parchment paper and close the casserole with a heavy lid. Bake the chicken for 35 minutes.
Remove the lid and parchment paper and increase the oven temperature to 400 degrees. Bake the chicken for 10 to 12 minutes longer, or until golden on top and cooked through. Remove the casserole from the oven and let stand for 5 to 10 minutes. Serve the chicken with the bread and greens.
Serves 4.
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Chicken Baked on a Bed of Bread and Swiss Chard
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Category: Poultry
Prep Time: Cook Time: Total Time:
1/2 pound day-old peasant bread, cut into 1-inch cubes (about 1/2 loaf)
1/4 cup extra-virgin olive oil
1/4 cup salted capers, rinsed well
1/4 cup golden raisins, coarsely chopped
1 large bunch of Swiss chard (about 1 1/2 pounds)—stems finely chopped, leaves torn into pieces
3 shallots, thinly sliced
3 garlic cloves, coarsely chopped
1/2 teaspoon minced thyme
Salt and freshly ground black pepper
One 3 1/2-pound chicken, skinned and cut into 8 pieces, or 8 skinless bone-in chicken thighs and/or drumsticks
Directions
Preheat the oven to 350 degrees. In a large bowl, toss the bread cubes with the olive oil, capers, raisins, Swiss chard, shallots, garlic and thyme. Season with salt and black pepper. Spread the bread in a large enameled cast-iron casserole.
Season the chicken pieces with salt and pepper and arrange them over the bread. Cover the chicken with a piece of parchment paper and close the casserole with a heavy lid. Bake the chicken for 35 minutes.
Remove the lid and parchment paper and increase the oven temperature to 400 degrees. Bake the chicken for 10 to 12 minutes longer, or until golden on top and cooked through. Remove the casserole from the oven and let stand for 5 to 10 minutes. Serve the chicken with the bread and greens.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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