Slow Simmered Chicken With Chard, Mushrooms, With Cherries

Slow Simmered Chicken With Mushrooms, Onions &  Cherries

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(Serves 2)
• 1 lb free range, grass fed, boneless chicken breast
• 1 yellow onion, peeled and sliced into 1 inch slivers
• 6 medium white mushrooms (or any kind you want: wild, shiitake, crimini)
• 1 bunch swiss chard, chopped into small pieces
• 1 handful cherries, pitted and sliced

Directions: Steam the chard until tender and remove from heat, setting aside – save the water at the bottom of the steaming pot. Slice the chicken breast into small pieces, roughly 2 inches, saving any juices in the package. Place (along with any juices) into a large cast iron pan and begin to cook over medium heat.

Add the onion slivers and mushroom pieces along with 1/4 cup of the water the chard was steamed over (it will be infused with minerals, vitamins and flavor from the chard!) Cook over medium heat, stirring occasionally until everything is cooked, but retains the juiciness, about 20-30 minutes.

Serve warm over plated swiss chard and garnish with sliced and pitted cherries (a small handful for each plate).

 

Millet Risotto With Artichoke Hearts (Makes 4 servings)

• 3 tablespoons coconut oil or olive oil
• 2 large shallots, finely chopped
• 1 cup coarsely chopped fresh mushrooms (any kind)
• 1 cup millet
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 1/2 cups artichoke hearts. Make sure they’re sugar and additive free.
• sea salt and fresh pepper
• 4-6 cups french onion soup or organic vegetable broth

Directions: In a large pot over medium-high heat, heat the oil with the shallots and mushrooms, and cook, stirring frequently until softened (about 5 minutes). Add cup of water, bring the heat to high, and add the millet. Then lower heat to medium and start to add the stock 1/2 cup at a time, stirring after each addition, every few minutes.

When the stock has been almost completely absorbed after each addition, keep adding more, so the mixture isn’t quite soup but stays very moist. Keep doing this until millet is tender and has at least doubled in size (about 20 minutes).

Add herbs and artichoke hearts at the last few minutes of cooking and taste for texture. Season with salt and pepper and serve warm.