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1
Cut chard stems into 1- to 2-inch lengths, and coarsely chop leaves.
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2
Gently boil stems until almost tender.
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3
Add chopped leaves.
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4
Cook until soft, another couple of minutes.
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5
Drain well, pressing out water.
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6
Put 2 tablespoons oil in large skillet over medium-low heat and add garlic; cook until garlic begins to color, a couple of minutes.
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7
Add pine nuts and cook another minute, stirring, then add chard, raisins and salt and pepper; cook, stirring, for about 2 minutes.
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8
(Stuffing can be refrigerated for two days.)
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9
Put each thigh between plastic wrap and pound thin, without tearing.
-
10
Sprinkle with salt.
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11
Put spoonful of stuffing on one end and roll.
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12
Skewer closed with a toothpick or two.
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13
Put remaining oil in large, deep skillet over medium-high heat.
-
14
Add thighs, browning on one side for about 5 minutes and adjusting heat if needed, then turn.
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15
Cook a minute or two, then turn heat to medium-low and add sherry.
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16
Let bubble for about 30 seconds, cover, and cook about 5 minutes, or until chicken thighs are quite firm and cooked through.
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17
Remove to a platter.
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18
Reduce liquid in pan over high heat, if needed, and spoon over chicken.
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19
Garnish with parsley, and serve.
