Chicken Fricassee With Swiss Chard

• 2 chicken leg & thigh quarters
• 2 tbl butter
• 1 medium onion, chopped medium-fine
• 12 - 15 stalks swiss chard, leaves and stems separated and chopped.
• 1 or 2 cloves garlic, minced
• 1/3 cup white wine or stock
• 2/3 cup chicken or vegetable stock
• 1 tsp fresh thyme
• 1/4 tsp dried red pepper flakes (optional)

1. Rinse chicken pieces and pat dry on paper towels. Rub all over with salt and pepper.
2. Melt butter in a heavy skillet over medium heat. Add chicken pieces and cook 5 - 8 minutes per side, until both sides are well browned. Remove chicken to a plate and cover to keep warm.
3. Add onion and chopped chard stems to skillet and cook, stirring, until onion is translucent, about 5 minutes. Add garlic and sautee 2 - 3 minutes longer. Add a pinch of salt and wine or 1/3 cup stock. Bring liquid to a simmer and stir, scraping the bottom of the skillet to remove any browned bits, until liquid is noticeably reduced, 8 to 10 minutes.
4. Stir in remaining 2/3 cup of stock, thyme, and red pepper flakes if desired. Return chicken pieces to the pan along with any accumulated juices. Cover and cook at a low simmer for 15 minutes. Add chopped chard leaves and stir until well covered with broth. cook 5 to 15 minutes longer, until the juices from the chicken run clear when poked with a fork. Serve over boiled potatoes or polenta.

chicken, butter, onion, chard, garlic, white wine, chicken, thyme, ubc

Taken from www.epicurious.com/recipes/member/views/chicken-fricassee-with-swiss-chard-50102258 (may not work)