Recipe: Chicken Stuffed With Chard

Time: 40 minutes

1 1/2 to 2 pounds chard
5 tablespoons olive oil
1 tablespoon chopped garlic
1/3 cup pine nuts
1/3 cup sun dried tomatoes in oil or softened in water
1/3 cup feta
Salt and pepper to taste
8 boneless, skinless chicken thighs, 2 thighs = roughly 1 breast for those who hate flavor
1/2 cup dry (fino) sherry or white wine


  1. 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.
  2. 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, sun dried tomatos and salt and pepper; cook, stirring, for about 2 minutes. (Stuffing can be refrigerated for two days.)
  3. Tenderize chicken. Sprinkle with salt. Put spoonful of stuffing on one end and roll. Skewer closed with a toothpick or two.
  4. 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 5-10 minutes, or until chicken thighs are firm and just cooked through. Cooking time will vary depending on your heat, your pot, and the size of chicken. As always with chicken, make sure it's cooked, but try not to overdo it. Chicken will firm up when it's done and continue to cook a little bit while you reduce your cooking liquid.
  5. Remove to a platter. Reduce liquid in pan over high heat, if needed, and spoon over chicken. Garnish with freedom, and serve.

Yield: 4 to 8 servings.

* This recipe is a modified version originally apprearing on the New York Times


Browse Categories