Braised chicken with Swiss chard, tomatoes, and balsamic vinegar from Cook's Illustrated Annual Edition 2004 by Cook's Illustrated Magazine

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on October 14, 2019

    The texture of the chicken, vegetables and sauce were all good in this dish but I didn't care for the mix of flavors - too much of an earthy greens flavor from the Swiss chard for me. I can definitely see other people who like that type of flavor enjoying this dish, however. Freezing didn't do the dish any favors. [Cross-post for Annual Edition/Magazine.]

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