Ingredients Jump to Instructions ↓

  1. 8 Fingerling potatoes

  2. Olive oil cooking spray

  3. 1/2 teaspoon 2 1/2ml Sea salt

  4. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  5. 2 teaspoons 10ml Fresh herb mix

  6. (equal parts finely-chopped fresh

  7. Basil, oregano, flat-leaf parsley, and Thyme)

  8. 1 Zucchini (medium)

  9. 4 Chicken or pheasant breasts - (4 oz ea) - skin removed

  10. 1/4 teaspoon 1 1/3ml Extra-virgin olive oil

  11. 1 Leek/ white part only - halved lengthwise,

  12. And cut into 1/2" slices

  13. 8 Baby carrots

  14. 1 cup 237ml Morel or small crimini mushrooms

  15. 1 teaspoon 5ml Minced garlic

  16. 1/2 cup 118ml White wine

  17. 2 cups 474ml Chicken stock

  18. (or canned chicken broth)

  19. 4 cups 584g / 20oz Chopped Swiss chard

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees.

  2. Wash the fingerling potatoes, pat dry, and season with olive oil spray and half of the salt, pepper, and fresh herbs. Place the potatoes on a baking sheet and roast for 10 minutes or until soft to the touch.

  3. Slice the zucchini in thirds crosswise; slice each piece into quarters lengthwise. For a classic French presentation, round the angled sides to form 12 oval sticks Season the chicken with the remaining 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1 teaspoon herbs. Heat a saute pan over medium-high heat and add the olive oil to lightly coat the bottom of the pan. Sear the chicken breasts on 1 side for about 2 minutes and turn over. Add the leeks, carrots, mushrooms, zucchini, and garlic. Cook, stirring constantly, for 1 minute to sear the vegetables. Add the white wine, and boil until the wine is reduced by half, about 2 minutes. Stir in the stock and bring to boil. Reduce heat an simmer until the chicken is cooked through, 7 to 10 minutes. Add the Swiss chard to 1 side of the pan to braise the greens in the cooking liquid, about 1 minute.

  4. To serve: Place 1/2 cup of the Swiss chard in the center of 4 large soup bowls. Slice each chicken breast on an angle into 5 pieces. Arrange the chicken on top of the Swiss chard. Divide the vegetables among the 4 bowls and ladle the broth around the vegetables This recipe yields 4 servings.

  5. Recipe courtesy of Cary Neff


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