1 bunch Swiss chard, about 12 ounces
6 large chicken thighs, about 1½ pounds
3 tablespoons olive oil
6 large links hot Italian sausage, about 1½ pounds
1 large onion, chopped
12 small red potatoes, peeled
6 medium carrots, peeled and halved
2 cups water
1 14-ounce can Italian peeled tomatoes, drained and chopped
Salt and pepper to taste
In a large pot of boiling salted water, cook chard eight minutes, or until tender; drain. Coarsely chop stems and leaves. Set aside. Rinse chicken and pat dry. In a large flameproof casserole, heat 2 tablespoons olive oil over medium-high heat. Add thighs and cook, turning, for five minutes, or until lightly browned on all sides. Remove thighs from pan. Prick sausages with a fork. Add to pan and cook over medium heat, turning, for five minutes, or until lightly browned; remove from pan. Discard grease and wipe out pan.
Heat remaining tablespoon of olive oil in the pan over medium heat. Add onion and cook until soft, three to five minutes. Add chard, chicken, sausages, potatoes, and carrots. Pour in water and tomatoes. Bring to boil, then reduce heat to low, cover, and simmer over medium-low heat 45 minutes. Season with salt and pepper. Serve in soup plates. Serves four to six.
Ellie Buford is a former longtime Harvard resident who regularly contributed recipes to the old Harvard Post. A world traveler, she now resides in Italy and contributes recipes with an Italian flair.
