chicken with pancetta, swiss chard and pine nuts

pollo alla pancetta, erbette e pinoli

4 servings

• 8 skinless, boneless chicken thighs
• Freshly ground black pepper
• ½ pound sliced pancetta
• 1 orange
• 1 tablespoon extra-virgin olive oil
• 1 garlic clove, thinly sliced
• 1⅓ pounds Swiss chard, roughly chopped
• Salt
• 2 tablespoons pine nuts

Heat oven to 400°. Season chicken with pepper and wrap with pancetta. Place in a baking dish. Bake until browned, about 20 minutes.

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.

Transfer chicken to skillet with chard; add orange juice and pine nuts, bring to a gentle simmer over medium-low heat. Cover and cook until chicken is cooked through and flavors have blended, about 10 minutes.