Braised Chicken with Swiss Chard, Tomatoes, and Balsamic Vinegar

Name: Braised Chicken with Swiss Chard, Tomatoes, and Balsamic Vinegar
Total time: 105 min
Ingredients: 8 bone-in, skin-on chicken thighs (about 3 pounds), trimmed of excess fat and skin; 1 tablespoon olive oil; 1 large onion, halved and sliced about 1/4 inch thick (about 2 cups); 1 tablespoon tomato paste; 3 cloves garlic, minced or pressed through garlic press (about 1 tablespoon); 1 anchovy fillet, minced (about 1 teaspoon); 1 can (14 1/2 ounces) diced tomatoes, drained; 2 cups low-sodium chicken broth; 1/4 cup dry red wine; 1/4 teaspoon red pepper flakes; 1 1/2 tablespoons chopped fresh thyme leaves; 1 bay leaf; 12 ounces Swiss chard, washed and dried; 1/2 cup balsamic vinegar

www.americastestkitchen.com

Italians have long paired balsamic vinegar and chicken. But given the poor quality of most supermarket vinegar, we wondered if this was indeed a match made in heaven.

Keywords

Main Courses
Italian
Europe
Chicken
Vegetables
Poultry
Fruits & Vegetables

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Ingredients

8 bone-in, skin-on chicken thighs (about 3 pounds), trimmed of excess fat and skin
1 tablespoon olive oil
1 large onion, halved and sliced about 1/4 inch thick (about 2 cups)
1 tablespoon tomato paste
3 cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
1 anchovy fillet, minced (about 1 teaspoon)
1 can (14 1/2 ounces) diced tomatoes, drained
2 cups low-sodium chicken broth
1/4 cup dry red wine
1/4 teaspoon red pepper flakes
1 1/2 tablespoons chopped fresh thyme leaves
1 bay leaf
12 ounces Swiss chard, washed and dried
1/2 cup balsamic vinegar