How did I choose which greens to make? Turned my head aside, stuck my hand in the fridge, and pulled out….green chard.
Green Chard, Potatoes and Mushrooms with Poached Chicken
For the vegetables:
1 bunch green chard, washed and dried, removed from stems and torn into pieces
10-12 purple potatoes (can use baby reds, of course),
2 cloves garlic, minced
1/4 cup water
8 oz package of baby bella mushrooms, cleaned and thickly sliced
1 tbsp olive oil
Salt and pepper
For the chicken:
1 cup chicken broth
1/2 cup white wine (I used chardonnay)
1/2 cup water
1 tsp fresh rosemary, finely chopped
2 cloves garlic, cracked and peeled
1-2 chicken breasts (I used boneless skinless)
Create your poaching liquid by combining the chicken broth, white wine, and water in a sauce pan large enough to hold the chicken without it touching the sides of the pan. Bring to a boil. While you are waiting for it to boil, prepare the rosemary and garlic; add to the pan. Once the liquid comes to a boil, reduce the heat to a simmer and add your chicken. Cover and let simmer for 15 to 20 minutes (depending on the thickness of the chicken), turning the chicken once.
Cut the potatoes into halves; place in a saucepan filled with salted water. Bring to a boil, then reduce the heat and simmer until tender, about 10 minutes. When they are cooked, drain and set aside.
Add the olive oil to a large skillet; heat to medium. Add the mushrooms, shallots and garlic; saute until shallots are soft and mushrooms are tender (5 minutes or so). Add salt and pepper to taste. Add the potatoes and cook for another 1-2 minutes.
Add the chard to the skillet; pour in 1/4 cup of water. Cover and steam for 5 minutes.