Chicken Thighs Stuffed with Chard

Very good.  These took me a little longer to make than expected, but they are delicious.  Expect every adult to eat 2 thighs.

Yield: 4 to 8 servings
Time:

Ingredients

• 1 1/2 to 2 pounds chard
• 5 tablespoons olive oil
• 1 tablespoon chopped garlic
• 1/2 cup pine nuts
• 1/2 cup raisins, soaked in warm water for about 10 minutes, drained
• Salt and pepper to taste
• 8 boneless, skinless chicken thighs
• 1/2 cup dry (fino) sherry or a flavorful white wine
• Chopped fresh parsley leaves for garnish

Directions

1. Cut chard stems into 1/4- to 1/2-inch lengths, and coarsely chop leaves. Put 1 tablespoon oil in skillet, gently saute stems until almost tender, about 5 minutes.  Set aside.
2. 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 chopped chard leaves, previously sauteed chard stems, raisins and salt and pepper; cook, stirring, for about 2 minutes. (Stuffing can be refrigerated for two days.)
3. 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.
4. 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.
5. Remove to a platter. Reduce liquid in pan over high heat, if needed, and spoon over chicken. Garnish with parsley, and serve.

New York Times, February 14, 2007