By Freya Bellin
I’ve never thought to use oats in a savory dish, so this recipe immediately caught my eye. The headnote mentions that you can substitute bulgur, which maybe sounds like a more suitable dinner grain, but is actually quite similar to steel-cut oats. I opted for the oats and was pleasantly surprised by how well they fit in as a savory ingredient, with their nutty flavor and chewy texture. It makes a nice base for the sweet, vinegary sauce.
This one-pot dish comes together pretty quickly once you get it on the stove; separating and chopping the chard was probably the most time-consuming piece of the whole process, although I was happy to make use of both the stems and leaves. Browning the chicken thighs really deepens the flavor of the dish, which tastes best when eaten hot right away. Recipe from The Food Matters Cookbook.