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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	870.3 Kcal (3644 kJ)
Calories from fat	530.84 Kcal
		% Daily Value*
Total Fat	58.98g	91%
Cholesterol	284.42mg	95%
Sodium	4112.73mg	171%
Potassium	1426.7mg	30%
Total Carbs	18.87g	6%
Sugars	9.53g	38%
Dietary Fiber	5.97g	24%
Protein	60.98g	122%
Vitamin C	54.5mg	91%
Iron	6.7mg	37%
Calcium	123.6mg	12%

Amount Per 100 g
Calories	146.59 Kcal (614 kJ)
Calories from fat	89.41 Kcal
		% Daily Value*
Total Fat	9.93g	91%
Cholesterol	47.91mg	95%
Sodium	692.72mg	171%
Potassium	240.3mg	30%
Total Carbs	3.18g	6%
Sugars	1.6g	38%
Dietary Fiber	1.01g	24%
Protein	10.27g	122%
Vitamin C	9.2mg	91%
Iron	1.1mg	37%
Calcium	20.8mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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