INGREDIENTS
3 1/4 lb
chicken
1 serving
coarse salt and pepper
6
thyme sprigs
1 serving
olive oil
2 tbsp
lemon juice
1 tbsp
red-wine vinegar
1 tbsp
capers
4 slices
rustic bread
1
garlic clove
1 1/2 lb
eggplants
2
bell peppers
3 cups
swiss chard leaves