-
1
Preheat oven to 400 wth rack in middle position.
-
2
In a large bowl, dissolve 1/4 cup salt in 2 quarts cold water.
-
3
Add chicken.
-
4
Let sit at room temperature 45 minutes.
-
5
Meanwhile, bring a small pot of water to a boil.
-
6
Separate garlic into cloves and put in a metal bowl over garlic so it forms a domed lid.
-
7
Vigorously shake bowls together for several seconds, as though you are mixing a cocktail.
-
8
The cloves should shed their skin.
-
9
Repeat if necessary.
-
10
Boil peeled garlic 30 seconds.
-
11
Drain and rinse in cold water.
-
12
Trim any brown spots and hard stem ends, and set aside.
-
13
Heat 3 tbsp oil in a large pot over medium heat.
-
14
Meanwhile, tear chard and beet greens into large pieces.
-
15
When oil is just hot add 1/3 of the greens and let melt down, stirring occasionally.
-
16
Add remaining greens the same way.
-
17
Stir in chiles, zest, and salt to taste and cook, covered, stirring occasionally, until greens are tender, 10 to15 minutes.
-
18
Set aside, covered.
-
19
Remove chicken from brine, dry thoroughly on kitchen towels and season lightly with salt.
-
20
Heat 2 tbsp oil in a 12-inch oven proof frying pan over medium-high heat.
-
21
Working in 2 batches, brown chicken on both sides, about 4 minutes per side, and transfer to a baking pan in a single layer.
-
22
Add wine, chicken broth, garlic, and herbs to pan and bring to a simmer, scraping up browned bits.
-
23
Return chicken to pan skin side up and roast in oven, uncovered, until an instant-read thermometer inserted in thickest part of thigh reads 160, 12 to 14 minutes.
-
24
Broil chicken 5 minutes to re-crisp skin.
-
25
Meanwhile, stir lemon juice into greens and reheat, uncovered to evaporate some liquid, until hot, about 5 minutes.
-
26
Stir in remaining 1 tbsp oil.
-
27
Spoon greens onto a platter and top with chicken and garlic (remove bay leaves).
-
28
Blend butter and flour into a paste with a fork, then whisk into juices in pan.
-
29
Boil until slightly thickened, about 3 minutes, and pour into a serving pitcher.
-
30
Add a few thyme sprigs to the platter if you like and serve with sauce.
