I love cooking with swiss chard as it can be used for a variety of dishes. Whether it’s eaten raw, wilted, baked, pureed in smoothies, it always taste amazing and gives pretty colours to your dish. Unfortunately swiss chard isn’t very popular in Japan and I’ve never seen it sold in stores. I usually have to buy mine online and it’s baby swiss chard. It’s not fully grown. I do wish that they would grow it fully because those curly leaves are so pretty and delicious. I’ve been eating this one pan chicken & swiss chard here for quite a number of years so it was time for me to write the recipe down for it. I really like eating this at dinner or during lunch at work. It makes the whole room smell so nice.
I decided to pair this chicken dish with an artichoke and olive salad. I was so excited to order artichoke hearts on www.iherb.com! I’ve actually never seen artichokes in Japan so it’s really nice to have them again. By writing these blogs I’ve realized that Japan doesn’t have a lot of food that I used to get back in Canada so it’s always pretty hard trying to make dishes or finding ingredients. They, on the other hand, have an array of Asian vegetables that are really good but I know for a fact that they wouldn’t be available back in the West. So it’s sometimes hard to create dishes due to the lack of available ingredients 🙁
I chose to do a really light salad dressing for the artichoke salad because the artichoke hearts already have so much flavour. I love simmering chicken, well any meat, in broth and then drinking the broth out of my plate when I’m done eating the dish. Everything always taste so good!
One Pan Chicken & Swiss Chard
For the chicken dish
- 600 g skinless chicken thighs 8 pieces
- 200 g swiss chard
- 1 medium carrot
- 1 onion
- 6 sticks celery
- 500 ml organic chicken broth
- 1 tsp Himalayan salt
- 1 tsp black pepper
- 4 tbsp olive oil
For the chicken
- Peel and dice the onion and carrot.
- Slice the celery sticks. Chop the swiss chard into 4-5 pieces.
- Add the olive oil to a large frying pan and start cooking the onions, carrots, and celery. Cook for 5 minutes on medium heat.
- Place the chicken thighs inside the pan and cook on both sides for 3-4 minutes or until a nice golden brown colour appears on the chicken.
- When both sides are grilled, add the chicken bouillon. Add in the salt and pepper.
- Let it come to a boil for 10 minutes. Add the chopped swiss chard in and cook until wilted.
- Turn off heat.
For the salad
- Dice the tomatoes and cucumber. Slice the radishes.
- In a large salad bowl, add the radish leaves, arugula, artichoke hearts, olives, tomatoes, cucumber, and radish slices. Cover with the olive oil, oregano, salt and pepper. Toss well.