Balsamic-braised chicken with Swiss chard from Slow Cooker Revolution: One Test Kitchen, 30 Slow Cookers, 200 Amazing Recipes (page 92) by America's Test Kitchen Editors

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Accompaniments: Quick polenta

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Notes about this recipe

  • wkhull on November 05, 2024

    This dish came out good to great except for a mild cloying sweet-acid taste. I used a very high quality vinegar (very thick and syrupy) and regret not reducing the volume. The chard stems could easily have been chopped and added to the cooker. Sauce came out too thin, but ended up being a very good thing when serving with polenta (and roasted sweet potato rounds). The highlight, and the reason I think this dish is definitely worth trying, is the chicken. It came out absolutely perfect, falling off the bone. I did 3 hours on low (with 6 thighs) and because of a time crunch, another hour with cooker on high. I too did not skim any fat and did not find that step necessary. During prep, I found I had to add some of the stock into the pan almost immediately after adding the vinegar in order to be able to cook for the full 3 minutes and not having it stick to the bottom of the skillet (it was thick!). Will adapt this for future dishes, minus the vinegar.

  • amandabeck on September 05, 2024

    Made with polenta. Sauce was a bit watery; I also didn't need to skim fat but had made sure the thighs were trimmed pretty well beforehand. Could probably saute onion etc in the slow cooker instead of dirtying another pan. Would use more meat next time. Decent slow cooker recipe, not too hard, and made nice leftovers with the polenta too.

  • mamacrumbcake on August 26, 2019

    I thought that the sauce was a bit too sour so I added ? teaspoon of sugar before the chard. In the future I might use a little less vinegar or increase the chicken broth. Also, I think I prefer a meatier flavor rather than sour. With that in mind, I would up the umami—maybe with mushrooms, soy sauce, or more anchovies.

  • aeader on November 26, 2014

    Delicious and easy. Used boneless skinless thighs and a bit of anchovy paste instead of the canned anchovies. Served over mashed potatoes. I actually made it in a cast iron dutch oven in the oven - took 1 hour at 350 degrees.

  • purpleshiny on May 28, 2013

    Really good and really easy. Goes very, very well with the polenta. I skipped skimming the fat at the end (totally forgot) but didn't find it greasy at all.

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