Roast Chicken And Parsnips With Swiss Chard Recipes

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BALSAMIC CHICKEN WITH CORN AND SWISS CHARD



Balsamic Chicken with Corn and Swiss Chard image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil, plus more for brushing
2 tablespoons balsamic vinegar
1 tablespoon ketchup
1 tablespoon dijon mustard
4 skinless, boneless chicken breasts (about 1 1/2 pounds)
Kosher salt and freshly ground pepper
2 slices thick-cut bacon, cut into 1/2-inch pieces
4 ears of corn, kernels cut off (about 2 cups)
1 bunch Swiss chard, chopped (stems and leaves separated)
1 bunch Swiss chard, chopped (stems and leaves separated)
2 tablespoons unsalted butter
3 scallions, sliced

Steps:

  • Preheat a grill to medium and lightly brush the grill grates with olive oil. Whisk the vinegar, olive oil, ketchup and mustard in a small bowl. Season the chicken with salt and pepper and brush all over with the vinegar mixture. Grill until marked and cooked through, 8 to 9 minutes per side; transfer to a plate.
  • Meanwhile, heat a cast-iron skillet or Dutch oven over medium-high heat on the stove or place directly on the grill grates. Add the bacon and cook, stirring occasionally, until browned and crisp, about 5 minutes.
  • Add the corn kernels and Swiss chard stems to the skillet. Cook, stirring occasionally, until the corn is tender and lightly browned, about 3 minutes. Add the butter, scallions and chard leaves. Cook until the chard is just wilted, about 3 minutes. Season with salt and pepper. Slice the chicken and serve with the corn mixture.

Nutrition Facts : Calories 440 calorie, Fat 21 grams, SaturatedFat 7 grams, Cholesterol 130 milligrams, Sodium 520 milligrams, Carbohydrate 23 grams, Fiber 4 grams, Protein 42 grams

ROAST CHICKEN ON SWISS CHARD



Roast Chicken on Swiss Chard image

The Roast Chicken on Swiss Chard recipe out of our category Chicken! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 1h35m

Yield 4

Number Of Ingredients 13

1 Roasted Chicken (approximately 1.4 kg)
salt
freshly ground peppers
4 Tbsps olive oil
800 grams Swiss chard
salt
1 garlic clove
2 Tbsps olive oil
1 splash white wine
Nutmeg
500 grams predominantly waxy potatoes
vegetable oil (for frying)
salt

Steps:

  • Preheat the oven to 180°C (approximately 350°F).
  • For the chicken, rinse meat, pat dry and season with salt and pepper. Tie cutlets with kitchen twine and place in a roasting pan (including drip tray). Brush chicken with olive oil and season again with a little salt and pepper. Bake in the preheated oven for 60-70 minutes until golden brown. Brush with olive oil occasionally while cooking.
  • For the swiss chard, rinse swiss chard, trim, remove stalks and cut into strips. Cook green leaves in boiling salted water for about 3 minutes. Drain swiss chard and chop coarsely. Peel garlic, finely chop and fry in hot oil in a saucepan along with swiss chard stems for 2-3 minutes. Add white wine and simmer for about 2 minutes. Add swiss chard leaves and season with salt and nutmeg.
  • For the potatoes, peel potatoes and dice finely. Rinse potatoes under running water, drain and pat dry. Heat oil in a saucepan and fry potatoes for 2-3 minutes until golden brown. Drain on paper towels and sprinkle with salt.
  • To serve, arrange swiss chard on plates, cover with diced potatoes and then cover with roast chicken.

ROASTED SWISS CHARD WITH FETA



Roasted Swiss Chard with Feta image

This method of cooking chard was given to me (in very few words) from an organic farmer who was selling the first chard we ever bought. We tried it and could not believe how delicious this was. Delicious! Double this recipe if you are a large family of veggie eaters.

Provided by XANDISMOM

Categories     Side Dish     Vegetables     Greens

Time 45m

Yield 4

Number Of Ingredients 6

1 bunch rainbow chard - leaves and stems separated and chopped
1 large onion, chopped
1 tablespoon olive oil
salt and black pepper to taste
2 tablespoons olive oil
4 ounces feta cheese, broken into 1/2 inch pieces

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
  • Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.
  • Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top.
  • Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.

Nutrition Facts : Calories 190.1 calories, Carbohydrate 6.8 g, Cholesterol 25.2 mg, Fat 16.3 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 5.7 g, Sodium 439 mg, Sugar 3.4 g

ROAST CHICKEN WITH PARSNIPS AND SWISS CHARD



Roast Chicken with Parsnips and Swiss Chard image

Give simple roasted chicken a big boost with surprising sides: sweetly caramelized parsnips and bright-tasting, bright-looking Swiss chard.

Provided by Martha Stewart

Categories     Chicken Breast Recipes

Time 40m

Number Of Ingredients 5

1 1/2 pounds parsnips, peeled, halved crosswise then lengthwise (thicker pieces halved again)
2 tablespoons olive oil
4 bone-in, skin-on chicken breast halves (10 to 12 ounces each)
1 1/2 pounds Swiss chard, leaves coarsely torn and stalks cut into 1-inch lengths
1 tablespoon white-wine vinegar

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss parsnips with 1 tablespoon oil; season with salt and pepper. Push parsnips to sides; place chicken in center, and season with salt and pepper.
  • Roast, tossing parsnips occasionally, until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees, 30 to 35 minutes
  • Meanwhile, cook chard: In a large skillet, heat remaining tablespoon oil over medium. Add stalks, and cook, tossing, until crisp-tender, 3 to 4 minutes. Add as many leaves to skillet as will fit; season with salt and pepper, and toss. Continue to add leaves in batches as there?s room in skillet. Cover and cook, tossing occasionally, until chard is tender, 3 to 5 minutes.
  • Remove chard from heat, and stir in vinegar. Serve roast chicken with parsnips and chard

ROAST CHICKEN, BUTTERNUT SQUASH AND SWISS CHARD



Roast Chicken, Butternut Squash and Swiss Chard image

This was a winning recipe from Hell's Kitchen 2011 and was published in People Magazine 8/8/2011. It has become one of our very favorite all-in-one dinners!! Absolutely delicious!!

Provided by Pianolady

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 15

4 chicken legs with thigh, attached
salt
pepper
1 teaspoon smoked paprika
1/2 teaspoon canola oil
3 lbs butternut squash, peeled and diced
sugar
1/4 cup heavy cream
4 tablespoons unsalted butter
2 teaspoons cinnamon
1 1/2 lbs swiss chard, blanched and drained well
2 tablespoons olive oil
1/2 cup yellow onion, diced
1 1/2 teaspoons garlic, minced
1/2 cup chicken stock

Steps:

  • Preheat oven to 400°.
  • Season chicken with 1 teaspoon each salt, pepper and paprika.
  • heat canola oil in a sauté pan.
  • Sear chicken on each side for 5 minutes.
  • Transfer skin side up to a rack set in a sheet pan.
  • Roast until cooked through, 30 to 35 minutes.
  • Add 2 tablespoons each salt and sugar plus squash to a large pot of boiling water. Cook for 10 minutes and drain.
  • Place in a food processor. Add heavy cream, butter, cinnamon, 1 teaspoon salt and 1 1/2 teaspoon sugar. Process until smooth.
  • Keep warm.
  • Heat olive oil in a large pan. sauté onion until translucent, about 3 minutes.
  • Add garlic and cook 1 minute.
  • Add swiss chard. Add salt and pepper to taste. Add chicken stock.
  • Boil, then cook until broth reduces by half.
  • Spoon squash and swiss chard on plate. Top with chicken.
  • Serve -- Yum!

ROASTED FREE-RANGE CHICKEN WITH SWISS CHARD AND MARROW GRATIN



Roasted Free-Range Chicken With Swiss Chard And Marrow Gratin image

Drawing on a classic French technique, this full-flavored chicken with greens is a Baedeker of things to come. For a leaner meal, replace the butter with olive oil in the gratin and eliminate the marrow bones.

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 1h35m

Yield Four servings

Number Of Ingredients 15

3 slices good-quality white bread, cut in 1/2-inch cubes
2 teaspoons unsalted butter
3 ounces sliced bacon, cut across into 1/2-inch pieces
4 ounces chicken livers, cleaned and chopped
1 3 1/2-pound free-range chicken
1 1/2 ounces black truffles, thinly sliced
1/2 teaspoon salt, plus more to taste
Freshly ground black pepper to taste
2 teaspoons unsalted butter
6 cups Swiss chard stems, peeled and cut into 1-inch pieces
1/2 cup chicken broth, homemade or low-sodium canned
2 pounds marrow bones, cut in 2-inch pieces, optional
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1/4 cup grated Parmesan

Steps:

  • Preheat the oven to 375 degrees. Toss the bread cubes with the butter and place them on a baking sheet. Bake until lightly toasted, about 6 minutes. Remove from oven and set aside.
  • Turn oven up to 450 degrees. Place the bacon in a medium saute pan over medium heat. Cook, stirring, until bacon is almost done, pouring off most of the fat as it is released. Add the chicken livers and cook, stirring constantly until browned, about 2 minutes. Drain and toss with the bread cubes. Season with salt and pepper. Set aside.
  • Carefully slip your hand between the chicken breasts and chicken skin to form a pocket. Place truffle slices between the breasts and skin. Fill the chicken cavity with the liver mixture. With a trussing needle and twine, sew the cavity closed. Sprinkle the chicken with salt and pepper. Place in a roasting pan. Roast the chicken until juices run clear when pricked in the thickest part of the leg, about 1 hour and 10 minutes.
  • Meanwhile, make the gratin: Melt butter in a large skillet over medium heat. Add the Swiss chard stems and cook for 5 minutes. Add the chicken broth and simmer slowly until tender, about 25 minutes.
  • If using marrow bones, while chard is cooking, fill a medium saucepan with salted water. Bring to a boil. Reduce to a simmer and add the marrow bones. Simmer for 6 minutes. Drain. Extract the marrow from the bones and cut across into 1/4-inch slices.
  • Season chard with salt and pepper. Place half of the chard in the bottom of a medium-size gratin dish. Place the marrow, if using, evenly over the chard. Top with remaining chard. Sprinkle with Parmesan cheese.
  • Broil until top is browned, about 3 minutes. Serve immediately with chicken and stuffing.

Nutrition Facts : @context http, Calories 882, UnsaturatedFat 34 grams, Carbohydrate 24 grams, Fat 57 grams, Fiber 10 grams, Protein 66 grams, SaturatedFat 19 grams, Sodium 1302 milligrams, Sugar 3 grams, TransFat 0 grams

ROAST CHICKEN AND PARSNIPS WITH SWISS CHARD



Roast Chicken and Parsnips with Swiss Chard image

Roasted chicken breasts gain a big boost with surprising sides: caramelized parsnips and wilted Swiss chard. To save time, this recipe calls for roasting four additional chicken breast halves to use in one of the recipes on the following page.

Yield serves 4

Number Of Ingredients 6

1 1/2 pounds parsnips, peeled and quartered (thicker pieces halved again)
3 tablespoons olive oil
Coarse salt and freshly ground pepper
8 bone-in, skin-on chicken breast halves (8 to 10 pounds)
1 1/2 pounds Swiss chard (2 bunches), tough stems trimmed, leaves coarsely torn and stalks sliced 1 inch thick
1 tablespoon white-wine vinegar

Steps:

  • Preheat oven to 450°F. On a rimmed baking sheet, toss parsnips with 1 tablespoon oil; season with salt and pepper. Push parsnips to sides of sheet; place 4 chicken breast halves in center. Place remaining 4 chicken breast halves on another rimmed baking sheet. Rub all chicken on both sides with 1 tablespoon oil; season with salt and pepper.
  • Roast, tossing parsnips occasionally, until tender when pierced with the tip of a sharp knife and an instant-read thermometer inserted in thickest part of chicken breasts (avoiding bone) registers 165°F, 30 to 35 minutes.
  • Meanwhile, cook chard: In a large skillet, heat remaining tablespoon oil over medium. Add stalks, and cook, tossing, until crisp-tender, 3 to 4 minutes. Add as many leaves to skillet as will fit; season with salt and pepper, and toss until wilted. Continue to add leaves in batches, tossing, until wilted. Once all chard has been added, cover, and cook, tossing occasionally, until chard is tender, 3 to 5 minutes. Remove from heat, and stir in vinegar.
  • Serve 4 chicken breasts with parsnips and chard.
  • The extra roasted chicken can be refrigerated, covered tightly with plastic wrap, up to 3 days.

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