Braised Chard with Chicken & Steel-Cut Oats

Ingredients

about 1½ pounds chard

2 TBSP (30 ml) extra virgin olive oil

4 bone-in chicken thighs

salt and black pepper

1 red onion, halved and sliced

3 garlic cloves, sliced

¾ cup steel-cut oats

½ cup water

2 cups vegetable or chicken stock or water, or more as needed

2 TBSP balsamic vinegar*

about 680 grams chard

2 TBSP (30 ml) extra virgin olive oil

4 bone-in chicken thighs

salt and black pepper

1 red onion, halved and sliced

3 garlic cloves, sliced

120 grams steel-cut oats

120 ml water

470 ml vegetable or chicken stock or water, or more as needed

2 TBSP (30 ml) balsamic vinegar*

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Dietary Therapies

IBD-AID P2

mSCD

Dietary Requirements

Dairy-Free

Lactose-Free

Egg Free

Nut Free

Cut the stems out of the chard leaves. Cut the leaves into wide ribbons and slice the stems; keep the leaves and stems separate.
Put the oil in a large skillet over medium-high heat. When it’s hot, add the chicken thighs, skin side down, and sprinkle with salt and pepper; cook, rotating and turning as necessary, until browned on all sides, 10 to 15 minutes.
Remove the chicken. Add the onion and garlic to the skillet and cook, stirring, until softened, 3 to 5 minutes.
Add the chard stems and oats along with another sprinkling of salt and pepper; cook, stirring occasionally, until the oats are glossy and coated with oil, 2 to 3 minutes.
Add the wine, stir, and let the liquid bubble away.
Add the 2 cups stock all at once and return the chicken thighs to the skillet (skin side up). Reduce the heat to medium-low, cover, and cook.
Check to see if the oats are tender after 15 minutes; if they’re not quite done, cook for another 5 minutes, then test again. If the oats become dry, add a little more stock or water.
When the oats are almost done, add the chard leaves and the vinegar. Replace the lid, remove the skillet from the heat, and let rest for 5 minutes. Fluff with a fork and taste and adjust the seasoning. Serve.