I just finished eating this. I’m already looking forward to eating the leftovers for lunch tomorrow. I pushed back a couple other blog posts to share this one right away. It was that good.
I should’ve known. It comes from America’s Test Kitchen, after all. They test and test and play and play with recipes until they have found the perfect ingredients list, tools, and techniques to get the job done. For this recipe, they actually found reducing the balsamic to be key to retaining the flavor in the finished dish. Since they had the pan already out, as they say in the recipe’s notes, they might as well use it for a few other simple things before letting the slow cooker finish the job.
I had extra fun with this one since I got to use the brand new slow cooker my mom got me for Christmas. It has extra functions from a traditional slow cooker, so I was able to sauté and slow cook all in the same vessel. I can’t wait to use it again, especially if it helps me create meals was delicious as this one!
Balsamic-Braised Chicken with Swiss Chard
from America’s Test Kichen Slow Cooker Revolution
*slight adaptations noted in parenthesis
1 TBSP extra-virgin olive oil
1 onion, minced
5 tsp. minced fresh thyme or 1 1/2 tsp. dried
1 TBSP tomato paste
3 garlic cloves, minced
1 anchovy fillet, rinsed and minced (I used 1 1/2 tsp. anchovy paste)
1/4 tsp. red pepper flakes
3 TBSP all-purpose flour
1/2 c. balsamic vinegar
1 (14.5 oz.) can diced tomatoes, drained
1/2 c. low-sodium chicken broth
1/4 c. dry red wine
2 bay leaves
12 (6 oz.) bone-in chicken thighs, skin removed, trimmed (I used 8 boneless, skinless chicken breasts)
6 oz. Swiss chard, stems removed and leaves sliced 1/2 in. thick
1. Heat oil in 12-in. skillet (or super sweet slow cooker!) over medium-high heat until shimmering. Add onion, thyme, tomato paste, garlic, anchovy, and red pepper flakes and cook until onion is softened and slightly brown, 8-10 minutes. Stir in flour and cook 1 minute more.
2. Slowly whisk in vinegar, scraping up any browned bits and smoothing out any lumps. Cook until slightly reduced, about 3 minutes. Transfer to slow cooker.
3. Stir tomatoes, broth, wine, and bay leaves into slow cooker.
4. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4-6 hours, on low.
5. Gently stir in chard, cover, and cook on high until tender, 20-30 minutes.
6. Transfer chicken to platter and tent loosely with foil. Let braising liquid settle 5 minutes, then skim fat from surface using large spoon. Discard bay leaves. Season with salt and pepper to taste. Serve with sauce spooned over each chicken piece. Serves 6-8. (I served it with basic polenta as recommended in the cookbook.)