Braised chicken with beets

Braised Chicken Beets, Leeks, and Chard Ingredients: Chicken Leek Beets Potatoes Chard (For best results, read recipe fully before beginning.)

1) Prepare the ingredients: - Wash and dry the fresh produce.

- Trim and discard the thin tip of the root and the stems and leaves of the beets. Peel the bulb, then dice into bite-sized pieces.

- Halve the leek lengthwise, then thinly slice crosswise. To clean, submerge slices in cool water, then lift out.

- Separate the chard leaves from the stems. Thinly slice stems and set aside. Roughly chop leaves and set aside.

- Dice the potatoes into large bite-sized pieces (similar to beets).

- Season the chicken with salt and pepper on all sides. Lay on a paper towel lined plate.

- Heat oven to 400 degrees.

2) Sear the chicken: - Heat 1 tablespoon olive oil in a pot (large enough to hold all the ingredients) on medium-high until hot. Add chicken, skin side down, and cook undisturbed until deeply browned, about 5 minutes.

Carefully flip chicken pieces and cook 2 minutes more. Transfer seared chicken to a plate.

3) Start the braise: - To pot (with chicken fat still in it), add the sliced leeks and sliced chard stems and season with salt and pepper. Cook, stirring, for one miniute. Add diced beets and diced potatoes and season with salt and pepper. Return chicken to pot on top of vegetables, skin side up, and add just enough warm water to barely cover the chicken.

- Cover pan with a lid, bring to the simmer, then transfer to the oven. Braise until chicken and vegetables are fully tender (internal temp of chicken should be at least 155 degrees F), about 20 minutes.

4) Finish the dish: - Add chopped chard leaves and season with salt and pepper. Stir to distribute ingredients, and finish with a glug of olive oil.

- Divide braise between 2 bowls. Enjoy!