chicken with pancetta, swiss chard and pine nuts

Boneless chicken thighs are as easy to work with as chicken breast but have a deeper flavor and pose less risk of overcooking.

Photo by Cathy T.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 8

    skinless, boneless chicken thighs

  • Freshly ground black pepper

  • 1/2

    pound sliced pancetta

  • 1

    orange

  • 1

    tablespoon extra-virgin olive oil

  • 1

    garlic clove, thinly sliced

  • 1 1/3

    pounds Swiss chard, roughly chopped

  • Salt

  • 2

    tablespoons pine nuts

Directions

Heat oven to 400°. Season chicken with pepper and wrap with pancetta. Place in a baking dish. Bake until browned, about 20 minutes. While chicken is baking, cut a 1-inch wide strip of peel from the orange, avoiding the pith, and thinly slice. Set sliced peel aside. Squeeze juice from orange. Remove chicken from oven. In a large skillet, heat oil over medium heat. Add garlic and cook, stirring, until softened, about 5 minutes. Add chard and orange peel; cook, stirring, until chard is wilted, about 5 minutes. Season with salt. Transfer chicken to skillet with chard; add orange juice and pine nuts, bring to a gentle simmer over medium-low heat. Cover and cook until chicken is cooked through and flavors have blended, about 10 minutes.

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