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Recipes
October 2021

Chicken With Mushroom Purée and Swiss Chard

By Shaun Hergatt

4.1

(37)

Chicken With Mushroom Purée and Swiss Chard Recipe
Photo by Emma Fishman, Food Styling by Rebecca Jurkevich, Prop Styling by Sophie Strangio

Chef Shaun Hergatt of NYC’s Vestry showcases simple, clean flavors in this dish. The chicken breasts have a crispy, golden skin and are served atop a silky mushroom purée leveled up with truffle oil for extra umami. Brussels sprouts or kale are good swaps for the Swiss chard.

What you’ll need

Recipe information

  • Yield

    2 Servings

Ingredients

Mushroom Purée

4

Tbsp. unsalted butter

8

oz. button mushrooms, halved

2

shallots, finely chopped

3

garlic cloves, finely chopped

1

sprig thyme

1

bay leaf

2

cups low-sodium chicken broth

1

cup heavy cream

2

Tbsp. crème fraîche

2

tsp. truffle oil (optional)

Kosher salt, freshly ground pepper

Chicken and Assembly

2

skin-on, bone-in chicken breasts

Kosher salt, freshly ground pepper

3

Tbsp. extra-virgin olive oil, divided

1

shallot, finely chopped

1

garlic clove

1

bay leaf

2

cups low-sodium chicken broth

2

Tbsp. unsalted butter

1

bunch Swiss chard, ends trimmed, leaves chopped into large pieces

Need to make a substitution?

Preparation

  1. 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.

  2. 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.

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