I’m thrilled to have a recipe today from my good friend Jeremy Bernard, who knows a lot about hospitality. His recipe for chicken with rainbow chard is beyond delicious; we were all scraping our plates. Jeremy left the White House, where he was Social Secretary to President and Mrs. Obama, and well – I’ll just let Jeremy tell his own story:
Having left my position as White House Social Secretary, I arrived back in California to the cool mornings and evenings and bright sunny afternoons I have missed over the last years. Of course summer in California means lots of things, but to me, it’s the array of fresh vegetables and fruit that are available at the local farmer’s markets throughout Los Angeles. When Lea offered me an opportunity to write a recipe-based note for her blog, I immediately thought of one of my favorite summer entrees that is easy, fresh, and speaks to the freshness of a California summer. Simple and unassuming with unexpected flavors, here is what I refer to as Chicken Huggins, since it was created by my dear friend Bill Huggins. He first made it for me over 20 years ago, and it remains a favorite.
With many thanks to Jeremy for a fabulous, delicious recipe!
Sautéed Chicken with Rainbow Chard
Prep Time: 45 minutes
- 1 large white onion, diced
- 2 stalks celery, sliced
- 2 tablespoons olive oil
- 6 medium sized chicken breasts (or 1 medium whole chicken cut into 8 pieces)
- 2 bunches rainbow Swiss chard trimmed and cleaned
- 1 Chicken bouillon cube
- ½ cup heavy cream
- Season chicken with salt and pepper and set aside.
- Chop onions and celery and set aside.
- Chop Swiss chard, stems and leaves, and set aside
- Heat olive oil in a medium size skillet with a cover and sauté chicken until nicely browned on both sides (6-8 minutes).
- Remove to plate.
- Remove all but 2 tablespoons of oil and in the same pan, saute onion and celery over medium heat until translucent. (5-8 minutes)
- Add the bouillon cube and allow to melt gently.
- Add the chicken and place chopped Swiss chard on top of the chicken. (Note: It may appear like a lot of Swiss chard, but it will loose 80% of its volume.)
- Cover and continue cooking over medium heat until the Swiss chard has wilted and the chicken is cooked though (20-30 minutes).
- Check for consistency. (If there is too much liquid, remove cover to allow liquid to gently evaporate.)
- Add the cream and allow to reduce to a velvet consistency.
- Adjust seasonings and serve over/with rice, egg noodles or steamed potatoes.