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Serves 4

Shopping List

• 1 medium carrot
• 2 small onions
• 1 lemon, preferably organic
• 1-1/2 lbs. Swiss chard
• 1 bunch sage leaves
• 6 leg-thigh pieces of chicken ( we like Bell & Evans)
• 2 cans cannellini beans
• 1 loaf crusty bread

Pantry Items

• Bay leaf
• Garlic
• Capers (preferably in salt)
• 14 oz.can chicken broth
• Extra-virgin olive oil
• Fine or coarse sea salt
• Black pepper
• Whole cloves
• Red pepper flakes

Tools

• Measuring cups and spoons
• Scissors
• Strainer
• Chef’s knife
• Vegetable Peeler
• Steamer
• Dutch Oven 
• Heat proof spatula
• Tongs
• 2 medium saucepans, with lids

Suggestions

• Wine: A sunny red from Italy, such as a Primitivo, or Nero D’Avola
• Dessert: Strawberries tossed in Balsamic Vinegar

Game Plan:

• When you walk in the door
  • Don’t put the chicken in the refrigerator!
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Put the steamer into a saucepan over 3-inches of water.
  • Open the chicken broth.
  • Open the beans.
  • Open the wine, taste it to make sure it’s okay.
• Prep
  • Pour the beans into the strainer and rinse them under cold water.
  • Put them in one of the saucepans with 2 tbsps. water.
  • Pat the chicken dry.
  • Peel and cut the carrot into small dice.
  • Peel and dice the onions.
  • Wash the lemon, using the vegetable peeler, remove 5 strips zest from the lemon.
  • Squeeze the lemon, through your fingers into a small bowl.
  • Wash the Swiss Chard. Cut off the stems.
  • Separately chop the leaves and stems, coarsely.
  • Put the stems in the steamer, put the leaves to the side.
  • Mince 3 cloves garlic.
  • Pluck 1/4 cup leaves from the sage.
  • Measure out 1/4 cup lemon juice, and 1/2 cup chicken stock.
  • Measure out 1/3 cup capers. If they’re salted, put them in a bowl and cover with water.
  • If your capers are in brine or vinegar, rinse and drain.
• Start Cooking
  • Heat 1 tbsp. olive oil in the Dutch oven over medium heat. When it is hot, add the chicken pieces and season them with salt and pepper.
  • Brown the chicken on one side, which will take 5 to 7 minutes. Turn the chicken and brown it on the other side. Season with salt and pepper.
  • Remove the chicken from the pan.
  • Add the onions and carrots to the pan, stir, and cook until the onions become golden and soft, about 8 minutes. Stir them once in awhile.
  • While the onions are cooking, put the pan with the steamer and chard stems on the stove over medium-high heat. Make sure the lid is on the pan.
  • When the water under the steamer is boiling hard, reduce the heat to medium and steam the stems for 5 minutes.
  • Add the chard leaves to the steamer. They need to steam for about 5 minutes
  • Check the onions – they should be softened. Time to stir in the lemon juice and chicken broth.
  • Scrape up any brown, caramelized bits from the bottom of the pan.
  • Stir in the strips of lemon zest, 2/3 of the minced garlic,  3 whole cloves and the sage leaves.
  • Return the chicken and any of its juices to the pan.
  • Season everything lightly with salt and pepper, stir, cover and cook for about 25 minutes.
  • While the chicken is cooking, put the beans over low heat. Add a bay leaf, a large pinch of salt, and several grinds of black pepper. Cover.
  • Have the kids set the table, dinner is well on its way.
  • Check the chicken and reduce the heat if it is boiling too hard. It should be boiling gently.
  • Check the chard.  It should be tender and soft, but not mushy.
  • Remove it from the heat, and take the steamer out of the pan so the chard stops cooking.
  • The chicken is almost ready, so it’s time to finish up the chard – heat 1 tbsp. olive oil in the skillet.
  • Add the remaining minced garlic and 1/4 to 1/2 tsp. red pepper flakes. Stir.
  • Add the steamed Swiss chard, and stir. Season with salt.
  • Let the chard cook for several minutes, stirring it once in awhile.
  • Check the beans. They should be hot.
  • Check the chicken – it’s bound to be cooked so it’s time to stir in the capers and transfer it all to a serving dish (or serve it from the pan).
  • Put the chard and the beans into serving bowls.
  • Get everything to the table – don’t forget the bread and wine!

Wow that was easy and it smells great! Let’s eat.

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