ROASTED FREE-RANGE CHICKEN WITH SWISS CHARD AND MARROW GRATIN
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
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
BALSAMIC CHICKEN WITH CORN AND SWISS CHARD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
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
ROASTED FREE RANGE CHICKEN
Steps:
- For the chicken:
- Butcher, or bone, the chickens so you have 4 halves with only the wing bones remaining. Marinate the chicken overnight in the wine, oil, rosemary, and garlic.
- For the garnish:
- Dice the pancetta and render it almost fully, put aside. Roast the whole garlic cloves until they are soft (foil works well) and put aside. Gather rosemary and put aside.
- For the sauce:
- In a large saute pan, brown onions and garlic in olive oil. Add chicken stock and rosemary and reduce ingredients over heat by half. Remove rosemary stems, and puree sauce until smooth and put aside.
- In 2 large very hot oven proof saute pans place 2 chickens halves in each, with some olive oil. Place them skin side down, shake to ensure there's no sticking. Place on floor of a very hot oven, and roast until skin is crisp, and chicken is fully cooked.
- Place several spoonfuls of sauce on plate, then your favorite type of potato next the chicken. Add the pancetta, roasted garlic cloves, and fresh rosemary garnish.
SWISS CHARD GRATIN
Delicious! This goes great with grilled chicken. Fresh breadcrumbs are listed twice, it's not a typo, they're used twice in the recipe. Recipe from the Chicago Tribune.
Provided by Hey Jude
Categories Whole Duck
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 400°.
- Coat the interior of a 1 1/2-quart gratin or baking dish with the softened butter and spoon in the 2 tablespoons of bread crumbs; tilt the dish around until they cover the buttered surface.
- Slice the chard stems and leaves into 1 1/2-inch pieces; wash in cold water; drain but don't dry them.
- Heat the olive oil in a 6-quart Dutch oven or soup pot over medium heat; add the shallot and garlic; cook, stirring constantly, until softened but not browned, about 1 minute; add the chard, sprinkle with salt; cover tightly and steam until the chard has wilted to half its original volume, about 2-3 minutes; uncover and cook the chard, turning occasionally with tongs, until all the water in the pan evaporates, about 5 more minutes; season with pepper and set aside.
- Sauce - melt the butter in a small saucepan over medium heat; whisk in the flour; cook, whisking, until mixture bubbles up and turns lighter in color, about 1 minute; pour in the cold milk all at once; whisk vigorously; add salt and bay leaf; heat, whisking, until it comes to a boil and thickens, about 5 minutes; reduce the heat to low, simmer 2 minutes; stir in the nutmeg, oregano, thyme and 1/2 cup of the cheese; remove from heat and discard bay leaf.
- Mix the cooked chard and the sauce; spoon into prepared pan; sprinkle with remaining 1/4 cup bread crumbs and remaining 1/2 cup cheese; bake until golden and bubbly, 35 minutes.
ROAST CHICKEN WITH PARSNIPS AND SWISS CHARD
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
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
ROASTED SWISS CHARD WITH FETA
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
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 AND PARSNIPS WITH SWISS CHARD
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
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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