Ingredients

The following ingredients have 6 Servings
  • 1 1/2 to 2 pounds chard
  • 5 tablespoons olive oil
  • 1 tablespoon chopped garlic
  • 1/2 cup pine nuts
  • 1/2 cup raisins, soaked in warm water for about 10 minutes, drained
  • Salt and pepper to taste
  • 8 boneless, skinless chicken thighs
  • 1/2 cup dry (fino) sherry or a flavorful white wine
  • Chopped fresh parsley leaves for garnish

Instruction

  • Cut chard stems into 1- to 2-inch lengths, and coarsely chop leaves. Gently boil stems until almost tender. Add chopped leaves. Cook until soft, another couple of minutes. Drain well, pressing out water.
  • Put 2 tablespoons oil in large skillet over medium-low heat and add garlic; cook until garlic begins to color, a couple of minutes. Add pine nuts and cook another minute, stirring, then add chard, raisins and salt and pepper; cook, stirring, for about 2 minutes. (Stuffing can be refrigerated for two days.)
  • Put each thigh between plastic wrap and pound thin, without tearing. Sprinkle with salt. Put spoonful of stuffing on one end and roll. Skewer closed with a toothpick or two.
  • Put remaining oil in large, deep skillet over medium-high heat. Add thighs, browning on one side for about 5 minutes and adjusting heat if needed, then turn. Cook a minute or two, then turn heat to medium-low and add sherry. Let bubble for about 30 seconds, cover, and cook about 5 minutes, or until chicken thighs are quite firm and cooked through.
  • Remove to a platter. Reduce liquid in pan over high heat, if needed, and spoon over chicken. Garnish with parsley, and serve.