|It's easy to see why it is called|
I adapted this recipe from La Cucina Italiana magazine. If there’s one food magazine that isn’t on your list and should be, this is it. Its recipes are easy to follow and they live up to the great truth of Italian cooking: great ingredients, simply prepared give you flavors that are bright and satisfying. In this case I had to marvel at the combination—the saltiness of the prosciutto, the tenderness of the chicken, the sweetness of the orange, the texture and taste of the chard—all married in something so satisfying that Andrew was completely content eating a very small portion to atone for his Christmas cookie binge. Not that I was paying too much attention to diet, but the major adaptation I made to the recipe was switching out La Cucina’s pancetta for the much lower fat content of the prosciutto. Now I undoubtedly could have gone even lower if I’d used chicken breasts but to me, there’s no comparison in the depth of flavor of the thighs compared to the breasts. And if you need any further justification for using them, thighs are far less likely to overcook. Other than the prosciutto-pancetta switch up, it’s pretty much exactly what the magazine published in June 2008. Here is the recipe:
Recipe for Chicken with Prosciutto, Chard and Pine Nuts adapted from La Cucina Italiana, June 2008
Freshly ground black pepper
½ pound sliced prosciutto
1 Navel orange
1 tablespoon extra-virgin olive oil
1 garlic clove, thinly sliced
1⅓ pounds Swiss chard, stems and tough inner stalks removed, roughly chopped
2 tablespoons pine nuts
While chicken is baking, cut a 1-inch wide strip of peel from the orange, avoiding the pith, and thinly slice. Set sliced peel aside.Squeeze juice from orange.
Remove chicken from oven. In a large skillet, heat oil over medium heat. Add garlic and cook, stirring, until softened, about 5 minutes. Add chard and orange peel; cook, stirring, until chard is wilted, about 5 minutes. Season with salt.