Wednesday, October 14, 2015

Balsamic Braised Chicken with Swiss Chard from Slow Cooker Revolution


Not bad. I only had a whole chicken, so I cut that up and used all the pieces, but it definitely would have been better with just thighs - the breasts got a little dried out in their 5 hr braise. Wish I had served it over polenta, but I needed a cup of cooked quinoa for Thursday's dinner, so just did it all last night.

Also, NB: quinoa expands more than rice and therefore WILL over flow the rice cooker. Oops.

Finished at the table with more salt and a little Condimento drizzle (balsamic-ish, but less expensive!). Someday I'll learn how much salt to put in the slow cooker, but when I'm only going to reheat half a dish (cooked this Monday, reheated half on Tuesday for dinner, the rest was packed up for Wednesday lunches), I'm never sure how heavily to season.

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