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Chicken Thighs Stuffed With Chard by Mark Bittman, NYT Cooking

Time: 40 minutes
Yield: 4 to 8 servings

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1 ½ to 2 pounds chard
5 tablespoons olive oil
1 tablespoon chopped garlic
½ cup pine nuts
½ cup raisins, soaked in warm water for about 10 minutes, drained
Salt and pepper to taste
8 boneless, skinless chicken thighs
½ cup dry (fino) sherry or a flavorful white wine
Chopped fresh parsley leaves for garnish