300 COOKING TRAINER

Braised Chicken with Swiss Chard, Tomatoes, and Balsamic Vinegar

When browning the chicken, avoid overcrowding the pot--brown the thighs in two batches if all eight do not fit comfortably. If you like the flavor of rosemary, a sprig can be added with the Swiss chard in step 4, then discarded before serving. You don't need an expensive balsamic vinegar for this recipe. The $4.99 365 (the house brand at Whole Foods Markets), works perfectly. Polenta is an excellent accompaniment to this hearty braise.

Serves 4
8 bone-in, skin-on chicken thighs (about 3 pounds), trimmed of excess fat and skin table salt and ground black pepper
1 tablespoon olive oil 
1 large onion , halved and sliced about 1/4 inch thick (about 2 cups)
1 tablespoon tomato paste 
3 cloves of garlic , minced or pressed through garlic press (about 1 tablespoon)
1 anchovy fillet (about 1 teaspoon), minced
1 can diced tomato , drained (14 1/2 ounces)
2 cups low-sodium chicken broth 
1/4 cup dry red wine 
1/4 teaspoon red pepper flakes 
1 1/2 tablespoons fresh thyme , chopped
1 bay leaf 
12 ounces swiss chard , washed and dried
1/2 cup balsamic vinegar 


1.Adjust oven rack to lower-middle position; heat oven to 350 degrees. Sprinkle both sides of chicken thighs with salt and pepper. Heat oil in nonreactive Dutch oven over medium-high heat until shimmering but not smoking; add chicken thighs skin-side down and cook without moving them until skin is crisped and well browned, 10 to 12 minutes. Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer; transfer thighs to large plate.

2. Pour off all but 1 teaspoon fat from pot. Add onion and tomato paste and cook over medium heat, stirring occasionally and scraping bottom of pot with wooden spoon, until tomato paste begins to darken, about 4 minutes (if bottom of pot becomes very dark and sticky, stir in 1 to 2 tablespoons water). Add garlic and anchovy and cook, stirring constantly, until fragrant, about 1 minute. Stir in tomatoes, chicken broth, and wine, scraping up browned bits with wooden spoon. Add red pepper flakes, thyme, and bay. Remove and discard skin from chicken thighs, then submerge chicken bone-side up in liquid, adding any chicken juices accumulated on plate. Increase heat to high, bring to simmer, cover, then place pot in oven. Cook until chicken offers no resistance when poked with tip of paring knife but meat still clings to bone, 40 to 55 minutes.

3. While chicken cooks, trim stems from Swiss chard. Cut stems crosswise into 1/4-inch pieces; halve leaves lengthwise, then cut crosswise into 1/4-inch-thick strips. Set stems and leaves aside separately. Also while chicken cooks, simmer balsamic vinegar in 8-inch nonreactive skillet over medium-high heat until thick, syrupy, and reduced to 1/4 cup, 3 to 5 minutes (begin measuring volume when vinegar begins to cling to sides of saucepan). Set vinegar reduction aside.

4. Using slotted spoon, transfer chicken to plate and tent with foil; discard bay leaf. Bring liquid in Dutch oven to simmer over medium-high heat; add chard stems and cook, stirring occasionally, until almost tender, about 8 minutes. Add chard greens and cook until wilted, about 2 minutes. Stir about 1/3 cup sauce into balsamic reduction to loosen, then stir mixture into sauce; adjust seasoning with salt and pepper. Return chicken and accumulated juices to sauce, cook until heated through, about 2 minutes, turning chicken once or twice. Use slotted spoon to transfer chard to serving dish or individual bowls; place chicken thighs on chard, then spoon sauce over. Serve immediately.

Don't worry about not having a dutch oven, a large heavy pot (preferably one with a thick bottom) will do.

(recipe: Cook's Illustrated)

Made this for dinner a couple of nights ago and tried to work on "taking a better picture"...still struggling with lighting and focusing...picture looks flat. Any tips on getting rid of the flatness?

In any case, the photo shoot was not so successful but the fettucine was!

Recipe:
1 lb. dry spinach fettucine (or 2 lbs. fresh)
1/2 cup chopped fresh cilantro (2 tablespoons reserved for garnish/finish)
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeno pepper (seeds & veins may be cut out if milder flavor is desired)
3 tablespoons unsalted butter (reserve 1 tablespoon per saute)
1/2 cup chicken stock
2 tablespoons gold tequila
2 tablespoons freshly squeezed lime juice
3 tablespoons soy sauce
1 1/4 lbs. chicken breast, diced 3/4 inch
1/4 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper, thinly sliced
1/2 medium green bell pepper, thinly sliced
1 1/2 cups heavy cream

1. Prepare rapidly boiling, salted water to cook pasta; cook until al dente, 8 to 10 minutes for dry pasta, approximately 3 minutes for fresh.
2. Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. Add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a pastelike consistency; set aside.
3, Pour soy sauce over diced chicken; set aside for 5 minutes. Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have wilted, add chicken and soy sauce; toss and add reserved tequila/lime paste and cream.
4. Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes). When sauce is done, toss with well-drained spinach fettucine and reserved cilantro.