Balsamic-Braised Chicken With Swiss Chard {Slow Cooker}

Sometimes the ugliest food is the tastiest. I had such a hard time taking a picture of this dish, but I couldn’t not share this recipe because it’s not pretty enough. This is a food blog after all! Cooked in the slow cooker, the chicken literally falls off the bone, and the sauce is thick and luxurious. I served it over homemade polenta, per the cookbook’s suggestion (first time making it…so easy and tasty!), and I loved the combination of textures.

Different from the normal dinner rotation around here, this recipe is definitely a keeper!

Balsamic-Braised Chicken with Swiss Chard {Slow-Cooker}

Ingredients

1 tablespoon extra-virgin olive oil

1 onion, minced

5 teaspoons minced fresh thyme or 1 1/2 tsp. dried

1 tablespoon tomato paste

3 large garlic cloves, minced

1 anchovy fillet, rinsed and minced (or 1 1/2 teaspoons anchovy paste)

1/4 teaspoon red pepper flakes

3 tablespoon all-purpose flour

1/2 cup balsamic vinegar

1 (14.5 oz.) can diced tomatoes, drained

1/2 cup chicken broth

1/4 cup dry red wine

2 bay leaves

4-6 bone-in chicken thighs, skin removed (number depends on how big your thighs are/slow cooker)

6 oz. Swiss chard, stems removed and leaves sliced 1/2 inch thick

Directions

Heat oil in a 12-inch skillet 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.

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.

Stir tomatoes, broth, wine, and bay leaves into slow cooker.

Season chicken with salt and pepper and nestle into slow cooker in a single layer (however many you can fit!).  Cover and cook until chicken is tender, 4-6 hours, on low.

Gently stir in chard, cover, and cook on high until tender, 20-30 minutes.

When finished cooking, let the 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.

I served it with basic polenta as recommended in the cookbook. I usedthis recipe.