Chicken Baked on a Bed of Bread and Swiss Chard, Food & Wine December 2010
Ginger-Roasted Winter Squash, Food & Wine December 2010
I'm at home, where I have access to my parents' California backyard garden, teeming with all kinds of greens-- lettuces, komatsuna, mizuna, chard, kale, broccoli, and also rhubarb, beets, and eggplants (with snow peas on the way). I picked this recipe to make to spotlight their chard, along with Dad's freshly baked bread (and chicken from the freezer, meaning that we had everything on hand for this recipe!). (We had to buy a pumpkin for the side, though.)
The chicken was a hands-off one-pot meal. The chard and bread get tossed and seasoned (we left out capers and used black raisins, not golden, and onions, not shallots), and then the chicken just gets set on top and put in the oven. But after the recommended roasting time, the chicken was still quite red, so I think maybe it hadn't been entirely defrosted. We had to let it go an additional 20 minutes or so maybe, but by then the skin was crispy and the bread had soaked up the delicious chicken juices. It seemed like a nice Thanksgivingy dish that could be done for a small crowd.
The winter squash is supposed to bake for a really long time, but I just cut a pumpkin in half, deseeded it, and steamed it in the microwave until soft before slicing it and roasting as directed. I used dried cranberries instead of currants, and people liked that. The vinegar flavor seemed weird with sugarpie pumpkin, and the ginger flavor didn't come through too well (maybe we didn't quite use a full 1-inch piece, or maybe the microwave treatment didn't let it do its thing).
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