CHICKEN AND SWISS CHARD IN CIDER-CREAM SAUCE
Serves: 4
1 onion, chopped
1 garlic clove, chopped
1 bunch Swiss chard
8 oz (227 g package) fresh mushrooms, sliced (3 cups/ 750 mL)
1 1/2 lbs (680 g) boneless,
skinless chicken thighs Kosher or coarse salt
Freshly ground pepper
2 tbsp (30 mL) olive oil
1/4 cup (60 mL) apple cider or apple juice
1/2 cup (125 mL) whipping cream
1/2 lemon
2 tbsp (30 mL) chopped fresh flat-leaf parsley
1. Combine onion and garlic in a medium bowl. Trim ribs from chard, chop ribs and add to onion mixture. Chop chard leaves and set aside.
2. Sprinkle chicken with 1/2 tsp (2.5 mL) salt and some pepper. Heat 1 tbsp (15 mL) of the oil in a large, heavy frying pan over medium-high heat.
3. When oil shimmers, brown chicken for about three minutes a side, a total of 6 to 7 minutes. Transfer chicken to a plate.
4. In the same pan, heat remaining 1 tbsp (15 mL) olive oil and add onion mixture, mushrooms, 1/2 tsp (2.5 mL) salt and some pepper, and sauté until mixture begins to soften, about 3 minutes.
5. Add chard leaves and cook until they wilt, about 2 minutes.
6. Add cider to pan and tuck browned chicken into the vegetable mixture. Cover, reduce heat to low and simmer for 5 minutes.
7. Stir in cream and continue cooking until chicken is cooked through and sauce is reduced, about 5 minutes.
8. Season with a dash of lemon juice and salt and pepper to taste. Serve hot, sprinkled with parsley.
Tips: For children, add diced apples to the onion mixture. For adults, add a tbsp of apple brandy to the pan before serving.