Braised Chicken, with White Beans and Chard

Braised Chicken, with White Beans and Chard

Like clockwork we head to the Pacific coast in April or May of each year. This winter our little coastal area was colder and received more rain than usual. Foliage in the yard and the garden was different too. The artichoke plants survived but my lemon verbena and purple sage did not. We have had the sage for 12 years. (sigh). One of my first tasks after unpacking is to go out and first hand acknowledge the changes.

Garden at it's first salad harvest

We had our first salad from the garden two nights ago and it was so fresh and flavorful. I love to clip the outer leaves off each plant, a few here and a few there just enough for that day’s salad. Why pick more and let it set in the fridge for another time when I can enjoy it fresh that day. The weather has been cloudy and cool which is perfect for those growing leafy lettuce greens. Not so great for the tomato plants but you can’t have everything.

When I think of comfort food I think about dishes like this braised chicken with white beans and chard. It’s a dish that doesn’t take an extraordinary amount of time to put together but there are several steps. Once together the juices and broth will steep and bubble and do most of the work. Your house will smell wonderful, the kind of wonderful that reminds you that life is pretty darn sweet. Enjoy!

yield: 3 to 4Author: Cheriprint recipe

Braised Chicken, with White Beans and Chard

INGREDIENTS:

• 1 1/2 pounds organic bone-in skin on chicken thighs
• Salt and pepper
• 2 tablespoon olive oil
• 1 medium yellow onion, diced
• ¼ cup white wine
• 2 tablespoons tomato paste
• 2 cloves garlic, minced
• 2 sprigs fresh rosemary
• 1 bunch chard, (washed and cut into ribbons)
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 cup organic free ranch chicken broth
• Grated Parmesan, for garnish

INSTRUCTIONS:

1. Preheat oven to 350 °
2. Pat dry and then season the chicken on both sides with salt and pepper. Heat oil in a large heavy ovenproof pot over medium-high heat. When hot add the chicken, skin-side down, and sear until browned, about 5 minutes.
3. Turn pieces over with a pair of long handled tongs and brown, about another 3 to 5 minutes. Remove the chicken to another dish and set aside.
4. Reduce the heat to medium and add the onion and sauté until tender, about 8 to 10 minutes, add in garlic and tomato paste; stir constantly for 1 minute. Deglaze pan with white wine then add the white beans, chard and broth. Salt and pepper and then top everything with the chicken you have set aside and any juices. Add rosemary sprigs, bring to a boil on stove top and then bake about 25 to 30 minutes. (This timing depends on the side of your pieces, adjust accordingly).
5. To serve, layer chard and beans; then top with chicken and garnish with cheese.

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