Braised Chicken with Swiss Chard, Tomatoes, and Balsamic Vinegar

Name: Braised Chicken with Swiss Chard, Tomatoes, and Balsamic Vinegar
Yield: Serves 4
Cuisine: Italian
Ingredients: 8 , bone-in, skin-on chicken thighs (about 3 pounds), trimmed of excess fat and skin; 1 tablespoon, olive oil; 1 , large onion, halved and sliced about 1/4 inch thick (about 2 cups); 1 tablespoon, tomato paste; 3 cloves, garlic, minced or pressed through garlic press (about 1 tablespoon); 1 , anchovy fillet, minced (about 1 teaspoon); , 1 can (14 1/2 ounces) diced tomatoes, drained; 2 cups, low-sodium chicken broth; 1/4 cup, dry red wine; 1/4 teaspoon, red pepper flakes; 1 1/2 tablespoons, chopped fresh thyme leaves; 1 , bay leaf; 12 ounces, Swiss chard, washed and dried; 1/2 cup, balsamic vinegar

4 comments

Appears in Cook's Illustrated November/December 2004

Italians have long paired balsamic vinegar and chicken. But given the poor quality of most supermarket vinegar, we wondered if this was indeed a match made in heaven.

SERVES4

TIME1¾ hours

Braised Chicken with Swiss Chard, Tomatoes, and Balsamic Vinegar

WHY THIS RECIPE WORKS

Chicken and balsamic vinegar have long been paired in the Italian kitchen; we wanted to find the best way of combining the two in an easy-to-make braised chicken recipe. We chose chicken thighs, which have a bit more fat and connective tiss...

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