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
- 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
- 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.
- 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.)
- 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.
New York Times, February 14, 2007