Although this recipe calls for prosicutto, either bacon or pancetta can be use with the same delicious result. The tender and sweet leaves of swiss chard are a great option for quick casserole dishes since they cook faster than kale or collard greens and they are just as nutricious.
Remove the excess fat and cut each thigh into 4 medium size pieces. Seaon with some salt and pepper and set aside.
Add the oil then preheat the pan to 435°F/225°C (high).
Add the seasoned chicken pieces to the preheated pan making sure not to overcrowd. Sear for 2 minutes on each side or until the edges show some golden brown color.
Turn off the heat and carefully transfer the chicken to a paper towel lined tray, drain the excess oil and wipe the pan clean.
Preheat the pan to 315°F/ 160°C (medium), then add the prosciutto and garlic and cook for 1 to 2 minutes or until the ingredients begin to toast.
Add the wine and lower the temperature to 300°F/ 150°C (medium-low), then cook for 30 seconds or less, just enough to cook off the alcohol while still leaving some liquid behind.
Stir in the ingredients below to the pan, then lower the temperature to 235°F/ 115°C (low). Cook for 10 minutes or until the cream has reduced by half and the chicken and swiss chard are cooked through.
Adjust seasoning to your liking if needed and enjoy the casserole alongside rice, butter noodles or potatoes.
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