This recipe is actually based on a chicken recipe I came across in our trip to Reno last year. It was perfect for using up the last of my chard from the garden.
To find everything you need, including the chard, shop your local Meijer.
- 1 1/2 lbs boneless skinless chicken thighs
- salt and pepper
- olive oil
- 1 onion, chopped
- 4 garlic cloves, chopped
- 4 oz (1 cup) smoked ham, diced
- 4 cups chicken broth or stock
- 1 cup white wine
- 1 bunch Swiss chard, chopped
- 1/4 cup fresh basil leaves, torn
- handful green olives, sliced
- Italian blend cheese, optional
- Sprinkle chicken with salt and pepper. In a Dutch oven or large frying pan, drizzle a little oil. Over medium high heat, brown thighs. Stir in onion, garlic and ham and cook for a few minutes, stirring often.
- Add broth and wine to pan and bring to a simmer. Add chicken mixture, chard and basil to cooker.
- Cover and cook on low for about 6 hours. Stir in olives and heat through.
- Serve stew garnished with cheese.
- I also made a loaf of crusty Italian bread to serve alongside.