Fregola is a small, round pasta from Sardinia, an Italian island in the Mediterranean Sea. The pasta, a near relative of couscous, is made with semolina flour and water, but is oven toasted, giving it a nutty flavor and a resilient chewiness. This warming, stew-like recipe pairs fregola with tender chicken thighs and earthy chard. We love the color rainbow chard lends to the dish, but any variety works. Sun-dried tomatoes provide an umami-rich backbone, while white wine adds light, crisp notes. If fregola is not available, pearl couscous is a decent stand-in, but it softens more quickly, so after adding the broth and bringing to a simmer, plan to cook for only six to eight minutes before adding the chard leaves.