Finding Thyme to Cook

Thyme is of the Essence

chicken and chard

“What’s this green stuff?”   This is what I hear if it’s green and on the plate.  Vegetables are not on my husband’s list of “favorite things” and it can be challenging to serve them.  I have spent years and years of experimenting, begging and resorting to camoufloge.  A few years ago, I was able to not only sneak by the cauliflower au gratin, but he actually had seconds.  To this day, he doesn’t know what he ate. . . that is, until now. . . oops.

My new favorites are bok choy (a later post) and chard.    I get a lot of it with my organic produce delivery Farm Fresh to You,  and rather than substituting it with a more familiar item, I decided to tackle it head on.   After going through several recipes, I found this from Everyday Food and proved to be a perfect recipe to try.  He loves chicken and carrots, so all I needed to do was get him to love tolerate chard.  This is pretty healthy and quick (less than an hour from start to finish) and only takes one pot, so clean up is easy.  The lemon sets it off nicely and I think you will enjoy it.  Bottom line – my husband actually said it was good.

• One whole chicken cut up

• olive oil

• salt and pepper

• 3 garlic cloves – chopped

• 1 bunch of Swiss Chard leaves torn into 2 inch pieces

• 1 onion – diced

• 3 carrots – diced

• 2 teaspoons lemon zest

• 1 ½ cups basmati rice

• 2 ½ cups chicken broth

Season chicken with salt and pepper

Heat oil on high in a large Dutch Oven with a tight fitting lid. Add chicken, skin side down and cook for 12 minutes, turning once.

 Remove to a plate

Reduce heat to medium and add garlic, onions and carrots. Cook until onions are translucent – about 4 minutes.

Add chard leaves, lemon zest and rice – cook about 1-2 minutes.

Add broth and bring to boil.

 

Reduce to simmer and arrange chicken (skin side up) in pan.

Cover and cook about 25 -30 minutes, until chicken is cooked through.

Remove and let set for 5 minutes before serving.  Serves four.

Print Recipe

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