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Virginia Spores

Chicken With Oyster Mushroom Purée and Swiss Chard

Crispy skin-on chicken served with an elegant, earthy oyster mushroom purée and sautéed Swiss chard.

1 Hour

Medium

  • 4 Tbsp. unsalted butter

  • 8 oz. oyster mushrooms, chopped

  • 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

  • 2 skin-on, bone-in chicken breasts

  • 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, chopped

  1. Melt butter in a skillet. Brown oyster mushrooms 6-8 mins. Add shallots, garlic, thyme, bay leaf, and broth; simmer until reduced by half. Add cream, reduce by half. Blend with crème fraîche and truffle oil until smooth.

  2. Sear seasoned chicken in oil until crisp, 3 mins. Bake at 350° until internal temp reaches 160°, 23-25 mins. Let rest, then slice.

  3. Simmer shallot, garlic, bay leaf, broth, and butter in skillet until reduced to ½ cup. Strain for jus.

  4. Sauté Swiss chard in oil until wilted.

  5. Serve oyster mushroom purée topped with chard, chicken, and drizzled jus.

Oyster mushrooms are one of the most nutritionally complete plant foods available. Learn why they belong in your kitchen every week... Read More

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