Ingredients
- 1 ½ to 2 pounds chard
- 5 tablespoons olive oil
- 1 tablespoon chopped garlic
- ½ cup pine nuts
- ½ cup raisins, soaked in warm water for about 10 minutes, drained
- Salt and pepper to taste
- 8 boneless, skinless chicken thighs
- ½ cup dry (fino) sherry or a flavorful white wine
- Chopped fresh parsley leaves for garnish
- Nutritional Information
Nutritional analysis per serving (6 servings)
364 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 5 grams polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 22 grams protein; 86 milligrams cholesterol; 372 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 8 servings
Preparation
- 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.
- 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, raisins and salt and pepper; cook, stirring, for about 2 minutes. (Stuffing can be refrigerated for two days.)
- Put each thigh between plastic wrap and pound thin, without tearing. Sprinkle with salt. Put spoonful of stuffing on one end and roll. Skewer closed with a toothpick or two.
- 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 minutes, or until chicken thighs are quite firm and cooked through.
- Remove to a platter. Reduce liquid in pan over high heat, if needed, and spoon over chicken. Garnish with parsley, and serve.
40 minutes
Dining and Cooking