INGREDIENTS
6 bone-in, skin-on pasture raised chicken thighs
2 tablespoons avacado oil
4 small shallots, peeled halved lengthwise
6 large garlic cloves, peeled, thinly sliced
6 medium sunchokes, peeled, halved lengthwise or quartered if wide
3/4 cup dry white wine (optional)
4 cups low sodium chicken broth or water
1 small lemon, seeds removed, thinly sliced
1/3 cup fresh lemon juice
1 teaspoon fresh thyme
1 teaspoon turmeric powder
3/4 teaspoon sea salt
1/2 teaspoon black pepper
1 bunch Swiss Chard
GARNISH
15 fresh mint leaves, torn
d DIRECTIONS
1. Place chicken thighs on a plate and pat dry with a paper towel
2. Place a cast iron or other heavy-bottomed skillet with a lid over medium heat. Add the avacado oil and, once shimmering, add the thighs skin side down. Allow them to sear undisturbed, for about 6 minutes until browned, Flip, and sear for another 4 minutes. Remove the thighs from the skillet and set aside.
3. Discard the oil from the pan but do now wash. To the same skillet over medium heat, add the shallots, garlic and sunchokes. Stir for 2 minutes. Pour in the wine (if using) and allow it to reduce for 1 minute. Then add the broth or water and use a wooden spoon to scrape the bottom of the pan while heating, about 2 minutes.
4. Add lemon slices, lemon juice, thyme, turmeric, salt and pepper and bring to a boil. Reduce the heat to low, cover and cook for 20 minutes.
5. After the sauce simmers for 20 minutes, nestle the thighs back into the sauce, skin side up, and braise for 25 minutes, covered.
6. Cut the chard stalks into 1/2 inch pieces and chop the leaves into inch-wide strips. Set aside.
7. Preheat the oven to 350F. Once the chicken has been cooking for 25 minutes, remove the lid and add the chard, making sure the chicken is still on top.
8. Cover and transfer to the oven for 10 minutes. Then remove the lid and let the chicken brown for 10 more minutes or until it is cooked through. The skin should be extra crispy and golden.
9. To serve, place the chicken and veggies on a platter and garnish with the torn mint leaves.
Nutritional Analysis per Serving:
Calories 321, Fat 16g, Saturated Fat 3g, Cholesterol 75mg, Fiber 2g, Protein 26g, Carbohydrates 15g, Sodium 559mg
