Morning Glory Farm chef Robert Lionette. Photo by Alison Shaw.Morning Glory Farm chef Robert Lionette says this recipe pairs perfectly with mashed potatoes of any variety. You may instead use your favorite rice or other grain, such as spelt or farro. Just be sure to leave enough time to prepare these longer-cooking side dishes.

This recipe makes one serving, and can be doubled.

For the rice:
1/4 cup cooked rice
2 tsp. extra-virgin olive oil
1/2 small sweet onion, diced
1 small leek, with about 2″ of white stalk, diced
Pinch anise seed
1/4 cup diced butternut squash
2 leaves pineapple sage, finely minced
sea salt

For the chicken:
1 boneless chicken breast, with first wing bones intact
1 Tbsp. canola oil
1 shallot, cut in thin rings
2 leaves fresh sage, finely minced
1 oz. white wine
8 oz. chicken stock
1 oz. (about 2 Tbsp.) unsalted butter

For the chard:
4 leaves rainbow chard, with 1 inch trimmed from the end of the stalks
1 Tbsp. extra-virgin olive oil
1 pinch dried chili flakes
1 pinch sea salt
1 oz. water

While the rice is cooking, heat olive oil to medium-high temperature in a pan.
Add onion, leek and anise seed, and sauté for two minutes.
Reduce to medium-low heat and continue to sauté until onions are soft and translucent.

Meanwhile, blanch diced squash in salted water for 10 minutes and strain.
Add blanched squash to the sautéed onion mixture.
Add sage and salt and set aside.

Preheat oven to 450°.
Generously season chicken with salt and pepper.
Heat oil on high in a sauté pan.
Add chicken, skin side down, and cook until skin is golden brown.
Carefully flip the breast and add shallots, sage, wine and stock.
Place pan in preheated oven and cook for 14 minutes.
Remove pan from oven and place on stove top over medium-high heat. There should be about 2 Tbsp. of broth remaining in the pan.
Add butter.

Meanwhile, cut chard, including stalks, into 1/4-inch ribbons.
Heat olive oil in a pan and add chili.
Add chard, salt and water.
Sauté 1 minute, or until leaves are soft.

To serve, place the rice into the center of a large, shallow single-serve bowl.
Place the chicken on top, wing bones down.
Pile the chard on top of the chicken, spoon the sauce from the chicken around the base of the plate and put the shallots on top of the chard.

From Morning Glory Farm and the Family that Feeds an Island.
Photos by Alison Shaw.

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Rainbow Chard