Roast Chicken And Parsnips With Swiss Chard Food

ROASTED FREE-RANGE CHICKEN WITH SWISS CHARD AND MARROW GRATIN

Steps:

• Preheat the oven to 375 degrees. Toss the bread cubes with the butter and place them on a baking sheet. Bake until lightly toasted, about 6 minutes. Remove from oven and set aside.
• Turn oven up to 450 degrees. Place the bacon in a medium saute pan over medium heat. Cook, stirring, until bacon is almost done, pouring off most of the fat as it is released. Add the chicken livers and cook, stirring constantly until browned, about 2 minutes. Drain and toss with the bread cubes. Season with salt and pepper. Set aside.
• Carefully slip your hand between the chicken breasts and chicken skin to form a pocket. Place truffle slices between the breasts and skin. Fill the chicken cavity with the liver mixture. With a trussing needle and twine, sew the cavity closed. Sprinkle the chicken with salt and pepper. Place in a roasting pan. Roast the chicken until juices run clear when pricked in the thickest part of the leg, about 1 hour and 10 minutes.
• Meanwhile, make the gratin: Melt butter in a large skillet over medium heat. Add the Swiss chard stems and cook for 5 minutes. Add the chicken broth and simmer slowly until tender, about 25 minutes.
• If using marrow bones, while chard is cooking, fill a medium saucepan with salted water. Bring to a boil. Reduce to a simmer and add the marrow bones. Simmer for 6 minutes. Drain. Extract the marrow from the bones and cut across into 1/4-inch slices.
• Season chard with salt and pepper. Place half of the chard in the bottom of a medium-size gratin dish. Place the marrow, if using, evenly over the chard. Top with remaining chard. Sprinkle with Parmesan cheese.
• Broil until top is browned, about 3 minutes. Serve immediately with chicken and stuffing.

BALSAMIC CHICKEN WITH CORN AND SWISS CHARD

Steps:

• Preheat a grill to medium and lightly brush the grill grates with olive oil. Whisk the vinegar, olive oil, ketchup and mustard in a small bowl. Season the chicken with salt and pepper and brush all over with the vinegar mixture. Grill until marked and cooked through, 8 to 9 minutes per side; transfer to a plate.
• Meanwhile, heat a cast-iron skillet or Dutch oven over medium-high heat on the stove or place directly on the grill grates. Add the bacon and cook, stirring occasionally, until browned and crisp, about 5 minutes.
• Add the corn kernels and Swiss chard stems to the skillet. Cook, stirring occasionally, until the corn is tender and lightly browned, about 3 minutes. Add the butter, scallions and chard leaves. Cook until the chard is just wilted, about 3 minutes. Season with salt and pepper. Slice the chicken and serve with the corn mixture.

ROAST CHICKEN AND PARSNIPS WITH SWISS CHARD

Steps:

• Preheat oven to 450°F. On a rimmed baking sheet, toss parsnips with 1 tablespoon oil; season with salt and pepper. Push parsnips to sides of sheet; place 4 chicken breast halves in center. Place remaining 4 chicken breast halves on another rimmed baking sheet. Rub all chicken on both sides with 1 tablespoon oil; season with salt and pepper.
• Roast, tossing parsnips occasionally, until tender when pierced with the tip of a sharp knife and an instant-read thermometer inserted in thickest part of chicken breasts (avoiding bone) registers 165°F, 30 to 35 minutes.
• Meanwhile, cook chard: In a large skillet, heat remaining tablespoon oil over medium. Add stalks, and cook, tossing, until crisp-tender, 3 to 4 minutes. Add as many leaves to skillet as will fit; season with salt and pepper, and toss until wilted. Continue to add leaves in batches, tossing, until wilted. Once all chard has been added, cover, and cook, tossing occasionally, until chard is tender, 3 to 5 minutes. Remove from heat, and stir in vinegar.
• Serve 4 chicken breasts with parsnips and chard.
• The extra roasted chicken can be refrigerated, covered tightly with plastic wrap, up to 3 days.

CHEESY STOVE-TOP BARLEY AND SWISS CHARD

Steps:

• Heat oil in a large straight-sided skillet or braiser over medium-high. Add mushrooms and chard stems; season with salt. Cook, stirring occasionally, until mushrooms are tender and golden, 5 to 6 minutes. Stir in garlic; cook 30 seconds. Add barley and cook, stirring, until toasted, about 1 minute.
• Stir in tomatoes and 1 cup water; season with salt and pepper. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until barley is tender and creamy, 25 to 30 minutes.
• Stir in chard leaves, Parmigiano, and lemon juice; cover and cook, stirring once, until chard is wilted, 2 to 3 minutes. Season, top with Gruyère, cover, and heat until melted, 2 minutes. Serve with basil.

ONE-POT CHICKEN AND RICE WITH SWISS CHARD

Steps:

• Season chicken with salt and pepper. Heat a large Dutch oven or other heavy pot with a tight-fitting lid over medium-high. Add chicken, skin side down, and cook until browned on both sides, 12 minutes, turning once. With tongs, transfer chicken to a plate.
• Reduce heat to medium and add garlic, chard stems, onion, and carrots. Cook, stirring occasionally, until chard stems and onion are translucent, 4 minutes. Add chard leaves, lemon zest, and rice; cook 1 minute. Add broth and bring to a rapid simmer. Reduce to a simmer and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture and cook, covered, until chicken is cooked through and liquid is absorbed, about 25 minutes. Remove from heat and let sit, 5 minutes. Serve with lemon wedges.

CHICKEN SALAD

Steps:

• Stir together mayonnaise, buttermilk, mustard, lemon juice, and hot-pepper sauce. Stir in chicken, celery, onion, and parsley; season with salt and pepper. Serve in a sandwich or over salad greens. Chicken salad can be refrigerated up to 3 days in an airtight container.
• Substitution
• If you prefer poached chicken to roasted, you can make the salad recipe with 4 boneless, skinless chicken breast halves (about 1 1/2 pounds). Bring 1 inch water to a boil in a large, deep skillet with a tight-fitting lid; add salt. Add chicken in a single layer; cover, and reduce heat to medium-low. Simmer 5 minutes. Remove from heat; let chicken stand (still covered) until cooked through, 12 to 14 minutes. Remove from skillet; when cool enough to handle, cut into chunks, or shred with two forks.

ROAST CHICKEN WITH PARSNIPS AND SWISS CHARD

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss parsnips with 1 tablespoon oil; season with salt and pepper. Push parsnips to sides; place chicken in center, and season with salt and pepper.
• Roast, tossing parsnips occasionally, until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees, 30 to 35 minutes
• Meanwhile, cook chard: In a large skillet, heat remaining tablespoon oil over medium. Add stalks, and cook, tossing, until crisp-tender, 3 to 4 minutes. Add as many leaves to skillet as will fit; season with salt and pepper, and toss. Continue to add leaves in batches as there?s room in skillet. Cover and cook, tossing occasionally, until chard is tender, 3 to 5 minutes.
• Remove chard from heat, and stir in vinegar. Serve roast chicken with parsnips and chard