Swiss Chard And Sweet Pea Manicotti Winter Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Heat a large, shallow 10-inch cast-iron pan or Dutch oven up over medium-high heat.
• While the pan heats up, cut the chicken thighs into 1 1/2-inch pieces and season liberally with kosher salt and pepper.
• Once the pan is heated, add 2 tablespoons of the ghee and the chicken in a single layer, working in batches and adding more ghee, if needed. Cook for 2 to 3 minutes, flipping the chicken once halfway, until browned evenly. Remove with a slotted spoon or tongs to a plate (the chicken will not be cooked through).
• Reduce the heat to medium; add the onion, garlic and sage and cook, stirring, until fragrant and the onions start to soften, 2 to 3 minutes. Add the vermouth, scraping up any browned bits from the bottom of the pan.
• Add the chard to the pan and cook, stirring occasionally, until it starts to wilt, 3 to 4 minutes. Next, add the sweet potato and stock. Stir together and season liberally with kosher salt and pepper. Bring to a simmer, then stir in the mascarpone and Parmesan. Return the chicken to the pan, stir then remove from the heat.
• Place the phyllo sheets on a baking sheet and cover with a damp towel to prevent them from drying out. Place 1 of the phyllo sheets on a clean work surface then brush or dab with some of the melted butter. Crumple the sheet up like a piece of paper and place on top of the chicken filling. Repeat with the remaining phyllo sheets until the entire surface of the filling is covered, overlapping the sheets, if necessary. Drizzle any remaining butter on top and sprinkle with flaky sea salt.
• Transfer the pan to the oven and bake for 10 minutes. Reduce the oven temperature to 375 degrees F and bake until bubbly and the top is golden brown, 20 to 25 minutes. Remove from the oven and let cool for 5 to 10 minutes before serving. If the filling under the crust looks too wet, cook on the stove over medium heat to reduce some of the liquid, 5 to 10 minutes. Serve the pot pie in the pan.

Steps:

• Preheat the oven to 400 degrees F. Grease a 13 by 9-inch glass baking dish liberally with butter.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain the pasta and rinse with cold water. Set aside.
• Using kitchen scissors or a knife, remove the leaves from the stems of the chard. Discard the stems. Chop the leaves into 1-inch pieces. In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and cook until soft, about 5 to 7 minutes. Add the garlic and cook for 1 minute longer. Add the chard and cook, stirring constantly, until wilted, about 2 minutes. Allow the mixture to cool slightly. Place the ricotta cheese, peas, mozzarella cheese, Parmesan cheese, basil, salt, and pepper in the bowl of a food processor. Add the cooled chard mixture and blend until smooth. Spoon the mixture into the prepared pastry bag and fill each manicotti shell with the filling. Place the stuffed manicotti in the prepared baking dish.
• In a medium heavy-bottomed saucepan, bring milk and cream to a simmer, over medium heat. Reduce heat to low. Add the fontina cheese and cook, stirring constantly, until the cheese is melted and the mixture is smooth. Remove the pan from the heat. Stir in the Parmesan cheese and basil.
• Pour the sauce over the stuffed manicotti and sprinkle with the mozzarella cheese. Bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes before serving.