Braised Chard with Chicken and Steel-Cut Oats
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Ingredients
about 1½ pounds chard
2 TBSP (30 ml) extra virgin olive oil
4 bone-in chicken thighs
salt and black pepper
1 red onion, halved and sliced
3 garlic cloves, sliced
¾ cup steel-cut oats
½ cup water
2 cups vegetable or chicken stock or water, or more as needed
2 TBSP balsamic vinegar*
about 680 grams chard
2 TBSP (30 ml) extra virgin olive oil
4 bone-in chicken thighs
salt and black pepper
1 red onion, halved and sliced
3 garlic cloves, sliced
120 grams steel-cut oats
120 ml water
470 ml vegetable or chicken stock or water, or more as needed
2 TBSP (30 ml) balsamic vinegar*
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Instructions
- Cut the stems out of the chard leaves. Cut the leaves into wide ribbons and slice the stems; keep the leaves and stems separate.
- Put the oil in a large skillet over medium-high heat. When it’s hot, add the chicken thighs, skin side down, and sprinkle with salt and pepper; cook, rotating and turning as necessary, until browned on all sides, 10 to 15 minutes.
- Remove the chicken. Add the onion and garlic to the skillet and cook, stirring, until softened, 3 to 5 minutes.
- Add the chard stems and oats along with another sprinkling of salt and pepper; cook, stirring occasionally, until the oats are glossy and coated with oil, 2 to 3 minutes.
- Add the wine, stir, and let the liquid bubble away.
- Add the 2 cups stock all at once and return the chicken thighs to the skillet (skin side up). Reduce the heat to medium-low, cover, and cook.
- Check to see if the oats are tender after 15 minutes; if they’re not quite done, cook for another 5 minutes, then test again. If the oats become dry, add a little more stock or water.
- When the oats are almost done, add the chard leaves and the vinegar. Replace the lid, remove the skillet from the heat, and let rest for 5 minutes. Fluff with a fork and taste and adjust the seasoning. Serve.
Nutritional Info
Storage
Notes
*For mSCD, ensure the balsamic vinegar is compliant (no hidden sugar) or use the substitute recipe in Related Recipes.
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