Chicken Baked on a Bed of Bread and Swiss Chard

By khojnicki

Ingredients

• 1/2 lb day old peasant bread, cut into 1" cubes
• 1/4 c EVOO
• 1/4 c salted capers, rinsed well
• 1/4 c golden raisins, coarsely chopped
• 1 large bunch of Swiss chard, stems finely chopped and leaves torn into pieces
• 3 shallots, thinly sliced
• 3 garlic cloves, coarsely chopped
• 1/2 tsp minced thyme
• Salt and freshly ground pepper
• One 3.5 lb chicken, skinned, and cut into 8 pieces or 8 skinless bone-in chicken thighs and/or drumsticks

Preparation

Step 1

Preheat the oven to 350 degrees F. In a large bowl, toss the bread cubes with the olive oil, capers, raisins, Swiss chard, shallots, garlic and thyme. Season with salt and pepper. Spread the bread in a large enameled cast iron casserole dish.

Season the chicken with salt and pepper and arrange 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.

Remove the lid and parchment paper and increase the temperature to 400 degrees F. Bake the chicken for 10-12 minutes longer, or until golden brown on top and cooked through. Remove the casserole from the oven and let stand 5-10 minutes. Serve the chicken with bread and greens.