Dining and Cooking
Original Collections

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.

Ingredients

The chicken:

  • 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 ½ ounces black truffles, thinly sliced
  • ½ teaspoon salt, plus more to taste
  • Freshly ground black pepper to taste

The gratin:

  • 2 teaspoons unsalted butter
  • 6 cups Swiss chard stems, peeled and cut into 1-inch pieces
  • ½ cup chicken broth, homemade or low-sodium canned
  • 2 pounds marrow bones, cut in 2-inch pieces, optional
  • ½ teaspoon salt, plus more to taste
  • Freshly ground pepper to taste
  • ¼ cup grated Parmesan
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      1409 calories; 92 grams fat; 24 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 15 grams polyunsaturated fat; 21 grams carbohydrates; 9 grams dietary fiber; 2 grams sugars; 114 grams protein; 497 milligrams cholesterol; 1871 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four servings

Preparation

To make the chicken:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Broil until top is browned, about 3 minutes. Serve immediately with chicken and stuffing.

1 hour 35 minutes

Related Posts

Dining and Cooking