Monday night was a horrible dinner.  I really did not want to cook and could not concentrate on the recipe I was to make.  So I used the deer bolognese sauce from the freezer part box of penne pasta and cheese. Baked it and it was horrid.  Luckily Jim will eat anything. 

After dinner I had to put the chicken in to marinate for tonight.  This recipe is also from RR’s latest cookbook.  I think it is the best one she has ever done.  It was a little scary to think about as you marinated the chicken; strained the marinade and used it in the cooking.  This is an incredibly filling dish.  I should have only eaten half a portion, but Jo helped me finish mine.  Jim finished up all the remaining helpings, but saved about 1/2 a piece of bread for Jo.  

Ingredients:

8 bone-in skinless chicken thighs (mine were boneless)

3 cloves garlic

A few sprigs fresh  sage

A few sprigs fresh rosemary, plus 2 T chopped fresh rosemary leaves

A few juniper berries

1 carrot, coarsely chopped

1 rib celery, coarsely chopped

1 onion, coarsely chopped

2 bay leaves

2 C dry red wine

Salt and coarsely ground pepper

4 T EVOO

2 T butter

4 slices of crusty peasant-style white bread

1# Swiss chard, stemmed and coarsely chopped Freshly grated nutmeg

Directions:

1. Place chicken, garlic, sage, rosemary sprigs, juniper berries, carrot, celery, onion, bay leaves and wine in a shallow dish or zip-top bag.  Cover or seal and marinate overnight in the refrigerator.  
2. Preheat oven to 400 degrees. 
3. Pat chicken dry. 
4. Strain the marinade into a bowl (discard the solids in the strainer).
5. Season the chicken with chopped rosemary salt and pepper.  
6. In a large, heavy skillet heat 1 T EVOo over medium high heat.  
7. Add the chicken and brown for 3-4 minutes per side.  Transfer to a plate.
8. Add 2 T of the oil to the skillet and melt in the butter.  Brush the bread on both sides with the oil-butter mixture, ad the bread to the pan, and brown the bread on one side.  
9. Flip the bread and top with the chicken, 2 thighs per slice of bread.  
10. Pour the strained marinade evenly over the chicken and bread.  
11. Place in the oven and roast for 20 minutes.  
12. Meanwhile in a second skillet, heat the remaining 1 T oil over medium-high heat.  Wilt in the Swiss chard and season with salt, pepper and nutmeg.  
13. Serve the chicken and bread with the wilted greens alongside.  

This is kind of a one dish meal that takes every pot and bowl you own.  I would certainly make this again.  Remember I cook, but Jim cleans up!