Balsamic-Braised Chicken with Swiss Chard
I was surprised when J chose this meal. How did balsamic vinegar and swiss chard convince him? I guess chicken did. The recipe was from Cook's Illustrated's "Slow Cooker Revolution" as usual. The recipe called for 1/2 cup of balsamic vinegar, which helped our big balsamic vinegar bottle that has been sitting in the pantry for some years be useful. The result was very good. After cooking 5 hours on low, the balsamic vinegar became deep and mellow with other ingredients like red wine, fresh thyme, anchovy, onion, canned tomato and tomato paste, and chicken and made a sweet savory sauce that matched chicken well. Earthy leafy swiss chard made the dish more complex, adding a different texture and flavor in.
