Recipes

Preheat your oven to 375°F. In a large oven-proof skillet (cast iron is great) over medium heat, sauté the garlic in a small amount of olive oil until tender and fragrant. Increase the heat to high and add the chard leaves, pine nuts, raisins and chicken stock. Cook for 5-7 minutes until the chard is wilted and most of the liquid has reduced. Season with salt and pepper and set aside in a small bowl. On a clean cutting board, lay the chicken thighs out with the skin side down. Divide the chard filling into four portions. Spread the filling evenly over the chicken. Starting at the smaller end, roll the chicken thighs into cylinder shapes. Tie each chicken roll with 2 pieces of twine so they are tight little bundles. Season the outside of each roll with salt and pepper. Meanwhile, heat a bit more oil in the same large oven-proof skillet. Brown the chicken on all sides (about 3 minutes each side) and then place the whole pan into the oven for about 6 minutes or until the chicken is cooked through (a thermometer should read 145°F). Rest chicken for 5 minutes before serving. Remove stings and serve whole or sliced into pretty disks.