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Chicken and Swiss Chard

Source: Heritage of Italian Cooking
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Active Time:  30 Minutes
Total Time:  2 Hours 30 Minutes
  Serves 4
It is still possilbe sometimes to find free-range corn-fed chickens whose meat is firm and tasty. Once, every family kept chickens for its own use, both for the goodness of the meat and in order to have fresh eggs. Many families still do so today, because chickens raised in cages, although they are never over-fattened, give very loose-textured meat. In Italy, chicken that is too fat is considered bad and there is no demand for it.
1 chicken, about 3 lb
2 carrots
1 celery stalk, chopped
6 oz onions, finely sliced
1/4 cup extra virgin olive oil
2 lb swiss chard, trimmed and chopped
Freshly ground pepper
3/4 cup heavy cream
Chicken and Swiss Chard Recipe at
Pluck the chicken and wash it carefully. Put aside the neck, feet and wings and cut the rest into smallish pieces. Put the neck, feet and wings in a ceramic pan, cover with cold water and add one of the carrots and the celery for flavoring. Season with salt and boil for 1 hour. Strain the stock and set aside.

Chop the remaining carrot. In a casserole, combine the carrot, onion and oil. Saute, stirring constantly for 10 minutes over low heat. Before the vegetables begin to color, add the remaining chicken pieces and brown, stirring frequently, over moderate heat for about 15 minutes.

Pour 1/2 cup of the reserved stock over the chicken. Bring to a boil. Add the Swiss chard and some pepper and cook for about 1 hour. If necessary, add more boiling stock to keep the bottom of the pan moist. Adjust the seasonings.

Pour in the cream and heat through for about 2 minutes. Serve from the casserole at the table.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 731
Fat. Total: 35g
Fiber: 6g
Carbohydrates, Total: 18g
Sodium: 744mg
% Cal. from Fat: 43%
Cholesterol: 258mg
Protein: 85g
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