ROASTED FREE-RANGE CHICKEN WITH SWISS CHARD AND MARROW GRATIN
Drawing on a classic French technique, this full-flavored chicken with greens is a Baedeker of things to come. For a leaner meal, replace the butter with olive oil in the gratin and eliminate the marrow bones.
Provided by Molly O'Neill
Categories dinner, project, main course
Time 1h35m
Yield Four servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 882, UnsaturatedFat 34 grams, Carbohydrate 24 grams, Fat 57 grams, Fiber 10 grams, Protein 66 grams, SaturatedFat 19 grams, Sodium 1302 milligrams, Sugar 3 grams, TransFat 0 grams
ROAST CHICKEN ON SWISS CHARD
The Roast Chicken on Swiss Chard recipe out of our category Chicken! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 1h35m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 180°C (approximately 350°F).
- For the chicken, rinse meat, pat dry and season with salt and pepper. Tie cutlets with kitchen twine and place in a roasting pan (including drip tray). Brush chicken with olive oil and season again with a little salt and pepper. Bake in the preheated oven for 60-70 minutes until golden brown. Brush with olive oil occasionally while cooking.
- For the swiss chard, rinse swiss chard, trim, remove stalks and cut into strips. Cook green leaves in boiling salted water for about 3 minutes. Drain swiss chard and chop coarsely. Peel garlic, finely chop and fry in hot oil in a saucepan along with swiss chard stems for 2-3 minutes. Add white wine and simmer for about 2 minutes. Add swiss chard leaves and season with salt and nutmeg.
- For the potatoes, peel potatoes and dice finely. Rinse potatoes under running water, drain and pat dry. Heat oil in a saucepan and fry potatoes for 2-3 minutes until golden brown. Drain on paper towels and sprinkle with salt.
- To serve, arrange swiss chard on plates, cover with diced potatoes and then cover with roast chicken.
ROAST CHICKEN WITH PARSNIPS AND SWISS CHARD
Give simple roasted chicken a big boost with surprising sides: sweetly caramelized parsnips and bright-tasting, bright-looking Swiss chard.
Provided by Martha Stewart
Categories Chicken Breast Recipes
Time 40m
Number Of Ingredients 5
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
ROAST CHICKEN, BUTTERNUT SQUASH AND SWISS CHARD
This was a winning recipe from Hell's Kitchen 2011 and was published in People Magazine 8/8/2011. It has become one of our very favorite all-in-one dinners!! Absolutely delicious!!
Provided by Pianolady
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°.
- Season chicken with 1 teaspoon each salt, pepper and paprika.
- heat canola oil in a sauté pan.
- Sear chicken on each side for 5 minutes.
- Transfer skin side up to a rack set in a sheet pan.
- Roast until cooked through, 30 to 35 minutes.
- Add 2 tablespoons each salt and sugar plus squash to a large pot of boiling water. Cook for 10 minutes and drain.
- Place in a food processor. Add heavy cream, butter, cinnamon, 1 teaspoon salt and 1 1/2 teaspoon sugar. Process until smooth.
- Keep warm.
- Heat olive oil in a large pan. sauté onion until translucent, about 3 minutes.
- Add garlic and cook 1 minute.
- Add swiss chard. Add salt and pepper to taste. Add chicken stock.
- Boil, then cook until broth reduces by half.
- Spoon squash and swiss chard on plate. Top with chicken.
- Serve -- Yum!
ROAST CHICKEN AND PARSNIPS WITH SWISS CHARD
Roasted chicken breasts gain a big boost with surprising sides: caramelized parsnips and wilted Swiss chard. To save time, this recipe calls for roasting four additional chicken breast halves to use in one of the recipes on the following page.
Yield serves 4
Number Of Ingredients 6
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.
BAKED SWISS CHARD
Try baking leafy greens with garlic, cream and Parmesan for an indulgent side dish - perfect with your Sunday roast
Provided by Theo Randall
Categories Side dish
Time 55m
Number Of Ingredients 8
Steps:
- Put a pan of salted water on to boil and cook the chard stalks for 2 mins until tender. Remove the stalks with a slotted spoon. Add the leaves and cook for 30 secs-1 min. Drain and reserve 200ml of the cooking water. In a saucepan, bring the cream to a simmer, then add the garlic and cook for 2 mins. Whisk in the water, egg yolks and 140g Parmesan, and let them all melt together and bubble for 3 mins.
- Heat oven to 180C/160C fan/gas 4. Add the chard to the saucepan, season, mix well and tip into a greased baking dish. Top with the breadcrumbs, thyme and remaining Parmesan. Cover with foil and bake for 15 mins. Remove the foil and cook for 15 mins more until golden and bubbling.
Nutrition Facts : Calories 403 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 1.7 milligram of sodium
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