Braised Chicken Thighs with Swiss Chard and Carrots

I loved this recipe, it was a little fussy in the cooking, first brown the chicken, adding other ingredients in stages and then making a sauce, then cooking in the oven. My first harvest of chard from the garden yielded only one pound, and the recipe called for two, but it still worked well. The flavorful sauce tasted like it had wine, broth, etc, but was mainly flavored by the onion, garlic and fresh thyme. The carrots were surprisingly firm and bright orange. I enjoyed this dish by itself, but the other dinner enjoyed it over spätzle.