Balsamic Chicken with Swiss chard

I know the weather is getting better, but here is another Crock Pot recipe, with a little bit of skillet prep.  I like the fact that I can put everything into the pot, set it on low, go to work and come home to a nice meal.  I also like the fact that it doesn't heat up the entire house, or I am not standing over a hot grill in the even hotter sun.


Ingredients
1 tablespoon olive oil
1 medium onion minced
2 anchovies fillets minced.
1 1/2 teaspoons dried thyme
1 tablespoon tomato paste
1 tablespoon minced garlic
3 tablespoons all purpose flour
1/2 cup balsamic vinegar
1 14 oz can diced tomatoes (drained)
1/2 cup chicken broth
1/4 cup Merlot (or another red wine)
3 bay leaves
1 teaspoon red pepper flakes (or to taste)
Salt and pepper
6 skinless, bone in chicken thighs
2 cup Swiss chard, stemmed and leaves roughly chopped.


In a large skillet heat oil, add minced onion and when they begin to lightly brown, add garlic, dry thyme, tomato paste, minced anchovy.  Cook for about 5 minutes.  Stir in flour 1 tablespoon at a time.  Once combined, whisk in balsamic vinegar.  Cook until balsamic vinegar is slightly reduced.  Transfer contents to slow cooker.  Add Diced tomatoes, chicken broth, red wine, bay leaves and red pepper flakes to slow cooker.  Salt and pepper both sides of the chicken and add to slow cooker.  Make sure the Chicken is covered with some of the sauce.  Cover and cook on low for 4 to 6 hours.

30 minutes before serving add Swiss chard and cook until Swiss chard is tender.  Serve with your choice of polenta, mashed potatoes or rice.