Chicken With Mushroom Purée and Swiss Chard

mushroom purée

Step 1

Melt butter in a medium high-sided skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned and liquid is evaporated, 6–8 minutes. Add shallots, garlic, thyme, bay leaf, and broth, bring to a simmer, and cook until broth is reduced by half, 8–10 minutes. Add cream and simmer until reduced by half, 10–12 minutes. Discard thyme and bay leaf and transfer mixture to a blender. Add crème fraîche and truffle oil (if using) and purée until smooth. Season with salt and pepper; set aside.

chicken and assembly

Step 2

Preheat oven to 350°. Pat chicken dry; lightly season with salt and pepper. Heat 2 Tbsp. oil over medium-high in a medium nonstick skillet. Cook chicken, skin side down, until skin is slightly crisped, about 3 minutes. Transfer chicken to a rimmed baking sheet and turn skin side up. Bake until skin is golden brown and an instant-read thermometer inserted into the thickest part of breasts registers 160°, 23–25 minutes. Transfer to a cutting board and let rest 5 minutes; reserve skillet. Slice chicken; set aside.

Step 3

Combine shallot, garlic, bay leaf, broth, and butter in reserved skillet and bring to a simmer over medium-high heat and cook until reduced to about ½ cup, 14–16 minutes. Strain jus through a fine-mesh sieve into a small bowl; set aside.

Step 4

Heat remaining 1 Tbsp. oil in same skillet over medium. Add any Swiss chard pieces with ribs or stems, season with salt, and cook, stirring occasionally, 2 minutes. Add remaining Swiss chard and cook, stirring occasionally, until all of the chard is wilted and tender, about 2 minutes. Remove from heat.

Step 5

To serve, spoon reserved mushroom purée onto plates; top with Swiss chard and reserved chicken. Drizzle jus over.