Chicken Baked on a Bed of Bread and Swiss Chard

Chicken Baked on a Bed of Bread and Swiss Chard Recipe
Frances Janisch
This one-pot dish was inspired by chef Judy Rodgers's famous wood-fired roasted chicken at Zuni Café in San Francisco. Rodgers serves the chicken over bread and a salad, but Melissa Perello goes further and cooks the chicken over croutons tossed with greens, capers and golden raisins.

Yield:

4
Total time: 1 Hour, 30 Minutes

Recipe from

Food & Wine

Recipe Time

Active: 30 Minutes
Total: 1 Hour, 30 Minutes

Nutritional Information

Calories 505
Carbohydrate 45 g
Fat 17 g
Satfat 4.5 g
Protein 17 g
Fiber 3 g

Ingredients

1/2 pound (about 1/2 loaf) day-old peasant bread, cut into 1-inch cubes
1/4 cup extra-virgin olive oil
1/4 cup salted capers, rinsed well
1/4 cup golden raisins, coarsely chopped
1 bunch (about 1 1/2 pounds) of Swiss chard —stems finely chopped
3 shallots, thinly sliced
3 cloves garlic, coarsely chopped
1/2 teaspoon minced thyme
Salt and freshly ground black pepper
1 chicken, skinned and cut into 8 pieces

Preparation

Preheat the oven to 350°. In a large bowl, toss the bread cubes with the olive oil, capers, raisins, Swiss chard, shallots, garlic and thyme. Season with salt and black pepper. Spread the bread in a large enameled cast-iron casserole.

Season the chicken pieces with salt and pepper and arrange them over the bread. Cover the chicken with a piece of parchment paper and close the casserole with a heavy lid. Bake the chicken for 35 minutes.

Remove the lid and parchment paper and increase the oven temperature to 400°. Bake the chicken for 10 to 12 minutes longer, or until golden on top and cooked through. Remove the casserole from the oven and let stand for 5 to 10 minutes. Serve the chicken with the bread and greens.

Melissa Perello,

Food & Wine

December 2010
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