Chicken braised with Swiss chard, garlic & cream
After you've crisped up the skin in the pan, the chicken is simmered in a creamy white wine sauce to keep the meat juicy and moist.
- CourseMain meal
- Prepare10 mins
- Cook25 mins
- Total time35 mins
- 2 tsp olive oil
- 2 chicken breasts, skin on
- 200g pack Swiss chard, ends trimmed
- 4 small or 2 large shallots, halved and finely sliced
- 2 clove/s garlic, finely chopped
- 150ml white wine
- 150ml Cooks’ Ingredients Chicken Stock
- 120g long grain rice
- 3 tbsp single cream
Preheat the oven to 170ºC, gas mark 3. Heat the oil in a large ovenproof frying pan over a high heat. Add the chicken, skin-side down, fry for 5 minutes until golden, then turn over and cook for 1 minute more. Remove to a plate. Meanwhile, separate the chard stalks and leaves. Cut the stalks into 3cm lengths and roughly shred the leaves.
Reduce the pan heat to medium. Add the shallots and garlic with a pinch of salt, then stir fry for 1 minute. Add the chard stalks and fry for another 5 minutes, or until softened. Pour in the wine and bubble until reduced by ½, then add the stock and bring back to a simmer. Meanwhile, cook the rice according to pack instructions.
Stir in the chard leaves, then nestle in the chicken, skin-side up, and season. Put the pan in the oven for 10 minutes, or until the chicken is cooked through, the juices run clear and there is no pink meat. Remove the pan and rest the chicken for 2-3 minutes on a board before slicing. Stir the cream into the chard and juices, then serve with the chicken and rice.
Any leafy green would work well in this dish. Try using spinach or baby leaf greens instead of chard.
Typical values per serving when made using specific products in recipe