Aired May 27, 2014
8 chicken thighs, skin off, bone-in
two to three cloves garlic clove, crushed
A couple of sprigs each sage, rosemary oil plus two tablespoons chopped rosemary oil
A couple of juniper berries (optional)
1 carrot, coarsely chopped
1 rib celery, coarsely chopped
1 onion, coarsely chopped
2 bay leaves
2 cups dry dark wine
4 tablespoons essential olive oil, divided
Salt and pepper
two tablespoons butter
4 slices crusty peasant bread
1 pound green spinach or Swiss chard
Freshly grated nutmeg, to taste
Place chicken, garlic clove, sage and rosemary oil sprigs, juniper berries (if using), carrot, celery, onion, bay and wine inside a shallow dish or plastic food storage bag. Seal or cover and marinate overnight.
Preheat oven to 400F.
Pat chicken dry and strain your wine, reserve. Season the chicken with salt, coarse pepper and chopped rosemary oil. Heat a sizable, heavy skillet over medium-high temperature with 1 tablespoon essential olive oil, a turn from the pan. Brown the chicken thighs on sides and take away to plate. Add two tablespoons more oil and melt two tablespoons butter into oil. Brush the bread with oil and butter on sides, add some bread to pan and brown the bread on 1 side turn. Top the bread using the chicken, 2 thighs per slice of peasant bread then pour your wine evenly overtop from the chicken and bread. Devote oven and roast twenty minutes.
In second skillet, heat 1 tablespoon essential olive oil, a turn from the pan, add green spinach or chard and wilt, season with salt, pepper and nutmeg.
Serve chicken and bread with wilted vegetables alongside.