Friday, April 25, 2014

Chicken Thighs with Red Chard

I did a change up from spinach to using red chard with a red pepper, a Cubanelle pepper and a Vidalia onion that brought out a flavorful taste to the chicken thighs. This is an easy recipe that you could serve with brown rice or whole grain pasta or a side salad.


4 to 6 chicken thighs, bone-in and skin-on
2 tablespoons extra virgin oil
1/2 teaspoon paprika
4 cloves garlic, peeled
1 red pepper, sliced
1 Cubanelle pepper, sliced in rings
1 Vidalia onion, sliced
1/2 cup Marcona almonds
2 bunches red chard, rinsed, dried, roughly chopped
1 fresh bay leaf


Preheat oven to 375 degrees F.
Sprinkle the chicken thighs with salt. In a Dutch oven over medium heat, add the oil and brown the thighs skin-side down for 4 minutes per side. Season with the paprika on both sides. Then remove the chicken and set aside.
Add the garlic, peppers and onion to the pan and cook for 5 minutes. Add the almonds, red chard, bay leaf, 1 cup of water and a liberal amount of salt and bring to a simmer. Top with the chicken skin-side up and bake for 25 minutes. Enjoy!

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