Chicken Baked On A Bed Of Bread And Swiss Chard

• 1/2 pound (about 1/2 loaf) day-old peasant bread, cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil
• 1/4 cup salted capers, rinsed well
• 1/4 cup golden raisins, coarsely chopped
• 1 bunch (about 1 1/2 pounds) of Swiss chard stems finely chopped
• 3 shallots, thinly sliced
• 3 cloves garlic, coarsely chopped
• 1/2 teaspoon minced thyme
• Salt and freshly ground black pepper
• 1 chicken, skinned and cut into 8 pieces

1. Preheat the oven to 350u0b0. In a large bowl, toss the bread cubes with the olive oil, capers, raisins, Swiss chard, shallots, garlic and thyme. Season with salt and black pepper. Spread the bread in a large enameled cast-iron casserole.
2. Season the chicken pieces with salt and pepper and arrange them over the bread. Cover the chicken with a piece of parchment paper and close the casserole with a heavy lid. Bake the chicken for 35 minutes.
3. Remove the lid and parchment paper and increase the oven temperature to 400u0b0. Bake the chicken for 10 to 12 minutes longer, or until golden on top and cooked through. Remove the casserole from the oven and let stand for 5 to 10 minutes. Serve the chicken with the bread and greens.

bread, extravirgin olive oil, salted capers, golden raisins, shallots, garlic, thyme, salt, chicken

Taken from www.myrecipes.com/recipe/chicken-bread-swiss-chard (may not work)