Balsamic Chicken with Rainbow Chard and Brown Rice

This chicken was very easy -- basically pour vinaigrette on the chicken and bake -- the only difference with this vinaigrette is the ratio of oil to vinegar.  It needs less oil and more acid to bring out the flavor.  It might also be good with a little mustard mixed in.  The sauce is very good on rice.

Balsamic Chicken

4 large chicken leg quarters

1/2 c. balsamic vinegar

2 tbsp. olive oil -- the good stuff

3 tsp. dry oregano

2 cloves garlic, minced

2 tsp. salt

1/2 tsp. fresh ground pepper

Preheat oven to 400 degrees F.  Place chicken into a large pan.  Mix together other ingredients in a measuring cup, and pour over top of chicken.  Use a pastry brush to make sure chicken is coated.  Bake for 20 minutes, then baste.  Continue baking until done (approximately 20-40 more minutes).  Serve with steamed brown rice.

Rainbow Chard

1 bunch fresh rainbow chard

1 garlic clove, smashed

salt to taste

oil

water

Heat 1 tbsp. olive oil slightly in saute pan.  Add garlic and cook about 1 minute (do not brown), then add chopped up chard stems and cook another minute.  Add chopped chard leaves and salt; stir.  Cook 1-2 minutes, then add a little water for steaming.  Cook until done.  Serve alongside chicken and rice.