- 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
- calories 505
- carbohydrate 45 g
- fat 17 g
- satfat 4.5 g
- protein 17 g
- fiber 3 g
How to Make It
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.