Braised Chicken and Balsamic

From Cooks Illustrated, the top of the cooking class.

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August 2009 - I first tagged this recipe in 2004. What a mistake to wait so long to try it. I made this for long time food lab rats Pat and Richard; they're game for almost anything. This recipe was pretty easy and the tastes are just incredible. There's the rich chicken thighs with this savory sauce and the balsamic acidity mixes so well with the chard. It would all go really well over pasta.

March 2010 UPDATE - While I suggested pasta above, Bob reports that the sauce is too thin to cling to it. He suggests mashed potatoes. He also tried substituting spinach for the chard but found that it doesn't have enough taste for the dish. Thanks for the hints, Bob!

Prep time: 30 minutes
Cook time: 60 minutes
Serves 8
Heat oven: 350

  • 8 chicken thighs, with skin on them
  • Salt and pepper
  • 1 tbsp olive oil
  • 1 large yellow onion
  • 1 tbsp tomato paste
  • 3 cloves garlic
  • 1 anchovy filet (Don't leave this out! I don't like anchovies and I still put one in)
  • 1 14.5 oz can of diced tomatoes
  • 2 cups chicken broth (I prefer Swanson's)
  • 1/4 cup dry red wine - perhaps a nice merlot
  • 1/4 tsp red pepper flakes
  • 1 1/2 tbsp fresh thyme leaves (strip them from the stems)
  • 1 bay leaf
  • 12 ounces Swiss chard, two bunches
  • 1/2 cup balsamic vinegar

Sprinkle both sides of chicken with salt and pepper. In a good size Dutch oven heat olive oil over medium high until it just begins to smoke. Place the thighs skin side down and don't move them for 10 minutes; the skin should be very crisp. Now turn the thighs over and cook for 5 more minutes. You may want to use a splatter mesh to keep the oil from getting all over your stove.

While the thighs are cooking, prep the following: Chop the onion into bite sized pieces. Mince the garlic and anchovy. Chop up the thyme leaves.

When the thighs are done, take them out and place them on a plate. Pour out all but 1 tablespoon of the chicken fat. Reduce heat to medium and add the onion and tomato paste. Cook it until the paste darkens, 4 minutes. Occasionally use a spoon to scrape bits off the bottom of the pan. Add the anchovy and garlic, stirring constantly for one minute.

Add tomatoes, chicken broth, wine, pepper flakes, thyme and bay leaf.

Remove the skin from the chicken and set aside. Submerge the thighs in the liquid. (Cooks says to do it bone side up - does that really make a big difference?) Increase heat to high, bring to a simmer, then cover and place in the oven for 50 minutes.

Put the balsamic vinegar in a saucepan and bring it to a simmer. Simmer it until the volume is reduced to 1/4 cup. It takes about five minutes. Set a timer and don't forget it! You'll know it's close when the smell of the vinegar begins to overwhelm your kitchen.

Cut the white stems from the chard leaves and keep them in separate piles. Slice the white stalks into 1/4 inch pieces. Slice the leaves into small strips as well.

When the chicken is done remove it from the oven. Be careful, it is hot! Remove the chicken thighs to a plate and cover them. Put the Dutch over on the stove and bring the sauce to a simmer.

Add the chard stems to the chicken sauce and simmer for 8 minutes.

In a second pot bring one cup of water to a boil. Add the chard leaves, cover it and steam for 2 minutes. Remove from the heat.

Stir some of the sauce into the balsamic vinegar and then add it all back into the Dutch oven sauce. Add the chicken thighs and simmer for two minutes to reheat the chicken.

Use tongs to place some of the green leaves on each plate. Then a slotted spoon to place a thigh on top. Use a ladle to pour some of the stems and sauce over the thigh. Serve immediately.

Oh, and the chicken skin? You can eat that any time, it's not used. LOL!