Chicken and Chard

• Ingredients
• Olive oil
• 4-6 Chicken thighs, bone-in
• Salt and pepper (or optional seasoning salt & pepper)
• 1/2 onion (or 1 leek), chopped
• 1/2# mushrooms, sliced
• 1 bunch chard
• 1 clove garlic, minced
• 1/4 cup white wine, or broth
• 1 14 oz. can Cannellini beans
• 1/2 cup cream, optional

Heat olive oil in large skillet, or Dutch oven. Sprinkle chicken thighs with salt and pepper. Brown the chicken in the oil. Remove chicken from pan and set aside.

While that’s happening, strip the leaves from the main stem of the chard. Chop the stem.

Stir fry onion, mushrooms, and chard stems. When the onion is translucent and everything is a bit soft, stir in the garlic. Give it about a minute and then stir in the white wine. Let it cook another minute or two. Stir in the Cannellini beans. Let them heat through.

Chop the leafy parts of the chard. Stir them into the skilllet. Nestle chicken thighs on top. Cover and simmer for about half hour. If you decided to add cream, stir it in now and let it warm through. Add a bit more seasoned salt. Let it heat through, uncovered. When the chicken is cooked, serve. Yum.

NOTES: I made quinoa with chicken broth and served this dish over that. So, so good! I used Swiss chard for this, but regular chard would work fine.