Ingredients
1/2 lb. day-old peasant bread
1/4 c. extra-virgin olive oil
1/4 c. salted capers
1/4 c. golden raisins
1 bunch Swiss chard (about 1 1/2 pounds)
3 shallots
3 clove garlic
1/2 tsp. minced thyme
salt
Freshly ground black pepper
1 Chicken
Preparation
Step 1Preheat the oven to 350 degrees F. In a large bowl, toss the bread cubes with the olive oil, capers, raisins, Swiss chard, shallots, garlic, and thyme. Season with salt and black pepper. Spread the bread in a large enameled cast-iron casserole.Step 2Season the chicken pieces with salt and pepper and arrange them over the bread. Cover the chicken with a piece of parchment paper and close the casserole with a heavy lid. Bake the chicken for 35 minutes.Step 3Remove the lid and parchment paper and increase the oven temperature to 400 degrees F. Bake the chicken for 10 to 12 minutes longer, or until golden on top and cooked through. Remove the casserole from the oven and let stand for 5 to 10 minutes. Serve the chicken with the bread and greens.
