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To view this recipe in images, visit the Miscellany's photojournalism blog Exposure to see Scout MacEachron's photoessay for this meal.
Alas, I’ve waited as long as I could: chicken. It’s that quintessential fowl that everything exotic “tastes like;” the perpetual favorite of picky eaters; the true gastronomic blank canvas; it’s more popular than just about any food you can imagine and as versatile as duct tape. What’s not to love? When making chicken, which I must admit I cook sparingly because I’m always drawn to slightly more exciting proteins, I do have one very simple rule: Unless I’m breading, frying and serving with honey mustard, I never buy boneless-skinless. Chicken has a tendency to dry out (as I’m sure you are all aware). Buying chicken with the skin on helps ensure a succulent bird while the bone is there to impart some extra flavor. Also, when you buy boneless-skinless, you’re paying for the work that the butcher has already done for you, so you’ll save money by buying a less-handled fowl.
Nothing satisfies my soul on a cool October evening like a hearty Italian meal, and this week’s recipe hits on some delicious northern Italian notes. Polenta is a wonderful base—a great substitute for rice or pasta—and it does a fantastic job of soaking up the liquids produced by the pan sauce from the chicken and the Swiss chard. I like it soft and creamy, but depending on how much liquid you add to it, polenta can also be cake-like, great baked or fried. Traditional polenta takes about 30 minutes to cook, but the instant variety cooks in just a few minutes. I had planned to buy the traditional stuff and spend a bubbly half-hour with my polenta, but I was surprised to find that Adam’s only had instant on its shelves this week. No matter—it’s still a delicious component to this meal, especially when finished with a pat of butter and some grated Romano cheese.
Pan roasting is definitely my favorite way to prepare chicken because it cooks quickly, has a nice crispy skin and results in very moist meat. Searing the chicken at a high heat on the stove seals in the juices, and finishing the cooking in the oven is a gentle way for it to cook through. Lots of garlic and parsley throughout make the bird extra-delicious, and creating a pan sauce with mushrooms and balsamic vinegar provides a great marriage between acidity and sweetness.
I was searching for a green to add to this dish—something to boost the nutrition of the meal as well as to add color—and I settled on what is unquestionably the most beautiful autumnal green: Swiss chard. With gorgeous stalks ranging in color from white to yellow to red, it looks amazing on the plate. The leaves are bright green and ribbed, and the fact that chard is loaded with vitamin A, iron and fiber makes it a great supplement to any dish.
Cooked simply—with garlic, shallots, a few chili flakes and a squeeze of lemon—is my favorite way to enjoy it. When conceiving this dish I thought a lot about textural contrasts and complements—the creaminess of the polenta, the delicate chard stems and leaves, the perfectly crisp skin on the chicken and the tender meat all combine well to create a balanced meal.
I realized that I have yet to fully disclose my affinity for shallots in this weekly column, so let me take a brief moment to do so. Shallots are, in a word, perfect. Much more subtle than garlic and sweeter than onion, shallots are my go-to allium (or the onion genus, a plant family that includes shallots, leeks, scallions, and garlic). A great base for sautéed greens and pan sauces, delicious when sliced thin and fried for salads, and also magnificent enjoyed raw on a hamburger, shallots are wholly flexible and tasty.
As you create this meal for yourself and your friends, may your kitchens be filled with the delicious aroma of a home-cooked meal, and may your bellies be full of chicken and chard. I’ll see you in a week.
Grocery List
Chicken Stock $2.99
Parsley $0.99
Shallots $0.47
Lemon $0.40
Whole Milk $0.99
Garlic $0.22
Romano Cheese $2.08
Mushrooms $1.39
Polenta $2.99
Swiss Chard $1.99
Chicken Breasts $4.21
Total: $18.72
Pan-Roasted Chicken with Balsamic Mushrooms
5 chicken breasts, bone in, skin on
3 cloves garlic, minced
2 T chopped parsley
Salt and pepper to taste
2 T olive oil
3 c. sliced mushrooms
1 shallot, minced
½ c. chicken stock
¼ c. balsamic vinegar
1. Preheat your oven to 400 degrees. Place a sheet tray in your oven and allow it to heat up.
2. Mix together the garlic and the parsley.
3. Using your fingers, gently separate the skin from the flesh of the chicken - you want to keep the skin attached, while creating a small pocket.
4. Stuff the garlic and parsley mixture underneath the skin of each piece of chicken. Salt and pepper the chicken breasts accordingly.
5. In a skillet over medium-high heat, heat the olive oil.
6. Place the chicken in the pan, skin side down, and brown for 4-5 minutes, until the skin is crispy and golden.
7. Remove the chicken from the pan and place on the sheet tray, skin side up. Cook for 12-15 minutes, until the chicken is cooked through.
8. While the chicken is in the oven, add the shallots and mushrooms to the pan you cooked the chicken in. Add a bit of salt and sauté for 3-4 minutes.
9. Add the stock and balsamic vinegar, turn the heat to low, and allow it to reduce and thicken.
Creamy Polenta
3 c. chicken stock
3 c. whole milk
1.5 c. polenta
½ c. Romano cheese
1 T butter
Salt, to taste
1. Bring the stock and milk to a boil in a medium sized pot.
2. Add the polenta and whisk consistently for about 3 minutes to prevent lumps. Note: If you’re using instant polenta, it will basically be done after 3-5 minutes. If you’re using traditional polenta it will need to simmer 30-40 minutes and you will need to stir it occasionally. You are looking for the consistency of loose oatmeal or porridge. My experience with the instant was that I consistently needed to add more milk to maintain the right consistency, because it will quickly become gummy. Monitor
3. Once the polenta achieves a smooth, creamy texture add the cheese, butter and salt.
4. Adjust the thickness by adding more stock and milk, if necessary.
Sautéed Swiss Chard
1 T olive oil
2 bunches swiss chard, chopped
2 cloves garlic, minced
1 shallot, minced
1 t red pepper flakes
Juice of half a lemon
Salt and pepper, to taste
1. Heat the olive oil in a large pan over medium heat.
2. Add the garlic, shallots and red pepper flakes and sauté for 3 minutes, being careful not to brown the garlic and shallots.
3. Add the swiss chard and toss it with the garlic and shallots to combine well.
4. Add salt and pepper, to taste. Sauté the greens for 3-4 minutes, until they are bright green and just wilted.
5. Add the juice of half a lemon and serve immediately.
To serve the entire dish: Place a small mound of polenta on a plate. Place some swiss chard on the polenta and one breast of chicken on top of the chard. Spoon some of the mushrooms and sauce over the chicken and garnish with chopped parsley and Romano cheese.
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