Dijon-Tarragon Chicken, Brie Mashed Potatoes, and Rainbow Chard with Bacon and Leeks

There’s nothing quite like the smells and flavors that come with French comfort food. Almost as if Jacques Pépin himself is your roommate and walks into the kitchen exclaiming “is that garlic?” I’ve never been to France, but I assume that’s a common occurrence.

Ingredients

Mashed Potatoes

4 medium russet potatoes, peeled and cubed

2 large garlic cloves, crushed

Kosher salt, to taste

1/4 cup low-sodium chicken stock, warmed

8 oz Brie, rind removed, cut into pieces

White pepper or freshly ground black pepper, to taste

Dijon-Tarragon Chicken

4 boneless, skinless chicken thighs

Kosher salt and freshly ground black pepper, to taste

1 tbsp neutral oil (such as canola or grapeseed)

2 tbsp unsalted butter

2 medium shallots, finely chopped

2 garlic cloves, chopped

1 cup dry white wine

1 cup low-sodium chicken stock

1/3 cup crème fraîche (or 1/2 cup heavy cream)

2 tbsp Dijon mustard

1/2 lemon, juiced

1/4 cup fresh tarragon leaves, stems removed (or 1 tbsp dried)

Chard with Bacon and Leeks

1 tbsp olive oil

1 large bunch rainbow chard, stems separated and chopped, leaves coarsely chopped

6 slices meaty bacon, chopped

1 large leek, white and light green parts only, halved lengthwise, washed well, and thinly sliced

Kosher salt and freshly ground black pepper, to taste

Freshly grated nutmeg, to taste

1/2 lemon, juiced

Preparation

1. Place the potatoes and garlic in a medium saucepan and cover with cold, generously salted water. Bring to a boil over high heat and cook, uncovered, until the potatoes are easily pierced with a fork, about 15 minutes. Drain and return to the pot. Add the warmed chicken stock and the Brie and mash until smooth and creamy. Season with white or black pepper. Cover and keep warm.

2. While the potatoes cook, pat the chicken thighs dry with paper towels and season generously on both sides with salt and pepper. Heat the neutral oil in a large cast-iron skillet over medium-high heat until shimmering. Add the butter and, when the foam subsides, add the chicken thighs. Sear without moving until deeply golden on the first side, about 4 minutes. Flip and sear the second side for 3 minutes more. Transfer to a plate.

3. Pour off all but 1 tablespoon of fat from the skillet. Reduce heat to medium. Add the shallots and garlic and cook, stirring constantly, until softened and fragrant, about 2 minutes. Pour in the wine and cook, scraping up any browned bits from the bottom of the pan, until reduced to about 1/4 cup, about 4 minutes. Add the stock and bring to a boil. Add the crème fraîche and simmer at a steady but gentle boil for 2–3 minutes until the sauce has thickened slightly. Remove from heat and stir in the Dijon and lemon juice — do not boil after adding the Dijon or it will turn bitter. Return the chicken to the pan and nestle it into the sauce. Add the tarragon and cover to keep warm.

4. While the chicken warms in the sauce, heat the olive oil in a large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until deeply crisp and the fat has rendered, about 5 minutes. Add the chard stems and leek and cook, stirring occasionally, until softened, about 3 minutes. Add the chard leaves in batches, folding them in as they wilt. Season with salt, pepper, and a grating of nutmeg. Squeeze over the lemon juice and toss to combine.

5. Spoon the mashed potatoes onto plates. Arrange the chicken thighs alongside and ladle the Dijon-tarragon sauce generously over the top. Serve the chard alongside and serve immediately.

Notes

Inspired by Rachael Ray.