Chicken and Swiss Chard in Cider-Cream Sauce
It’s so nice to sit down to a special dinner on a weeknight. And by special, I mean a meal that’s good enough to serve company on a Saturday night. Lovely greens, mushrooms, and the simplest cider sauce this side of France accompany chicken thighs tender enough to make Julia Child swoon. I’m sure she smacked her lips many times over a dish such as this, and so will you.- 1 onion
- 1 garlic clove
- 1 bunch Swiss chard
- 8 ounces (230 grams) cremini or button mushrooms
- 1 1/2 pound (680 grams) boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1/4 cup (60 ml) apple cider or apple juice
- 1/2 cup (120 ml) heavy cream
- 1/2 lemon
- 2 tablespoons chopped fresh flat-leaf parsley
Remove the ribs from the chard leaves, chop them, and add them to the bowl. Chop the leaves, trim and slice the mushrooms, and set them aside in separate piles.
Sprinkle the chicken with 1/2 teaspoon salt and a few grinds of pepper.
Heat a 12-inch skillet over medium-high heat and add 1 tablespoon of the olive oil. When the oil shimmers, add the chicken and brown it, about 3 minutes (if it sticks, give it another minute). Flip it over and brown the other side, another 3 minutes. Transfer the chicken to a plate. It won’t be cooked through at this point.
Add the remaining 1 tablespoon olive oil, the onion mixture, mushrooms, 1/2 teaspoon salt, and a few grinds of pepper to the pan and sauté until they begin to soften, about 3 minutes. Add the chard leaves and cook until they wilt, about 2 minutes. Add the cider and nestle the chicken into the vegetables. Cover, reduce the heat to low, and simmer for 5 minutes.
Add the cream and cook, uncovered, until the chicken is cooked through and the sauce is reduced, about 5 minutes. Squeeze a few drops of lemon juice over it all. Taste and season with more salt and pepper if it needs it.
Divide the chicken and vegetables among heated plates and sprinkle with the parsley. Serve hot.
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