In between all the parties and holidays this year, there are still regular, ordinary, everyday weeknights. They, too, require dinner. And for those of us galavanting our way through the season from one over-the-top meal to the next, those in-between meals need to (or should!) add a little healthful balance to our lives. I’d love to say I will just nibble on brown rice and carrot sticks when I am not gnawing, caveman-like, on a prime rib bone, but that’s not the way it goes.
Have you ever noticed how rich, crazy-decadent meals beget the need for more rich, crazy-decadent food? It’s as though I get on a roll, and the more I eat marbled beef, salty cured meats, stinky cheese, tart tatin topped with crème fraîche (to name just a smattering of my consumption last week)– the more of its ilk I crave. I know I am not alone– I am watching friends and family (who usually demonstrate some restraint) eat as though there are no consequences to these indulgences.
I blame it on the rough year we have all had. The divisive election, the loss of Prince and so many other super stars… Yes, that’s it! We are all blowing off steam after a long, rough year and going hog wild on the holidays.
So here’s what I am thinking. In between the feasts, I certainly cannot or will not sip green smoothies for dinner. I need robustly flavorful food that fits the season, but also contributes vitamins and minerals to shore me up a bit. This one-skillet supper does just that: it is a complete, well-balanced meal as full of flavor as it is valuable nutrients, and it is a cinch to make.
I used a combination of purple, white and red baby potatoes because that is what I had on hand– and the mix of colors delivers a wider array of nutrients. Skinless, boneless chicken thighs work better in this recipe than chicken breasts, which would dry out. If you prefer, you can leave the skin on– it would certainly be tasty, but the skin contributes about 60 calories of saturated fat for each thigh, which I will get tomorrow night from a second sliver of luscious chocolate cake.
| Servings 4 | |
- 12 ounces chard, torn in 3-inch pieces and washed but not dried
- 2 tablespoons olive oil divided
- 1 pound boneless, skinless chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon dried marjoram
- 1/8 teaspoon ground black pepper
- 1 pound baby potatoes, halved
- 1/2 cup low sodium chicken broth
- 2 tablespoons balsamic vinegar
|
- Heat a large cast iron (or other heavy) skillet over medium. Working in two batches, add the damp chard and cook, tossing it with tongs, until wilted, about 3-4 minutes. Transfer to a bowl.
- Season the chicken with the salt, marjoram and pepper.
- Heat 1 tablespoon of the oil in the skillet over medium heat. Add the chicken (skinner/smooth side facing down) and cook until golden brown, 6-7 minutes. Turn it over and add the potatoes to the pan around the chicken. Cook until the chicken is again browned on the underside, about 6 minutes.
- Pour the broth and vinegar into the pan and cook until it is slightly thickened, about 1 minute. Place the chard over the potatoes, drizzle with the remaining 1 tablespoon olive oil, and cook until the potatoes are tender and the chicken is cooked through (to an internal temperature of 170-175F, about another 15 minutes.
341 calories, 25 g protein, 25 g carbohydrates, 3 g fiber, 16 g fat, 3 g saturated fat, 552 mg sodium
What broth? It is not listed in the ingredients.
Thanks for catching that! I added it in where it belongs. Half cup low sodium chicken broth.
Happy cooking!
The perfect meal for these cold winter days! DELICIOUS!