What do you serve when entertaining a small group? Do you have a go-to recipe or two that you could whip up in your sleep, or do you fret over the endless possibilities? I thought it would be fun to use a recently staged commercial photo shoot as an opportunity to share a recipe that might just be the star of your next get together.
We can all use a few solid entertaining recipes in our box of tricks. This showy galette will carry you through the holiday season and is sure to be a crowd pleaser. It needs just a few simple sides (think cheese and crackers, veggies and dip, and a bowl of nuts) to serve a small party. Wrap things up with a plate of cookies and some dark chocolate, and everyone will be embracing the joy of the season.
This wasn’t the recipe I had originally planned for today, but I had the privilege of cooking for a Perdue photo shoot in my very own kitchen last week where my primary task was to bake several of these golden, chicken-and-veggie-packed galettes for a houseful of ladies enjoying a girls night in.
I’ve done some work for Perdue’s organic sister company, Coleman Foods, and know some delightful people behind the marketing campaign for both companies. They needed a place to shoot and someone to cook and style the food, and I figured it would be fun.
These projects end up being a good bit of work, but everyone had a ball. The staged party truly felt like a real one thanks to the energy of our pretend party-goers. When the shoot was finished, everyone lingered while I began the cleanup. It might as well have been a real girls night…kudos to Keith, the photographer, for representing the men!
As I mentioned, this recipe was not on my radar. In fact, until two days prior, I was preparing to cook a different recipe for the shoot. The last minute switch-a-roo required a return trip to the grocery store for the new ingredients, but I was smitten with the new choice. It seemed perfect for the holidays, be it a girls night, a casual dinner party, or a buffet dinner.
All the party-goers raved and my husband gave two thumbs up–and then claimed the small portion that remained for lunch the next day. Leftover turkey could be used in place of the chicken, and kale would work if chard isn’t available.
Chicken, Mushroom & Swiss Chard Galette
Ingredients
- 2 small to medium boneless, skinless chicken breast halves
- 1 teaspoon kosher salt, divided and 3/4 teaspoon black pepper, divided
- 3 tablespoons olive oil, divided
- 1 (8-ounce) box white, cremini, or mixed mushrooms, sliced
- 2 cloves garlic, minced (shortcut: use 1/2 teaspoon garlic powder)
- 1 ( 8-ounce) bunch swiss chard, stems removed and chopped
- 1 cup ricotta cheese
- 1/4 cup grated parmesan cheese
- 1 store-bought pie crust
- 1 egg, beaten
- Optional garnish: a sprinkle of minced fresh herbs
Instructions
- Season the chicken breasts with 1/4 teaspoon salt and 1/4 teaspoon black pepper. In a large skillet, heat 1 tablespoons of olive oil over medium high heat. Add the chicken and sauté for 3 to 4 minutes per side until cooked through. Chicken is done when a meat thermometer inserted in the center reaches 165 degrees F. Transfer to a cutting board to rest. When cool enough to handle, shred chicken into bite sized pieces.
- To the same skillet, heat 1 tablespoon of olive oil then add the mushrooms. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper (you can eyeball this if desired). Sauté until mushrooms are golden brown, about 7-8 minutes. Transfer the mushrooms to a bowl. Heat the remaining tablespoon of oil over medium heat. Add the garlic and sauté about 30 seconds. Add the Swiss chard and sauté until wilted, about 3 minutes. Season with 1/4 teaspoon salt and 1/8 teaspoon and black pepper. Transfer the Swiss chard to a plate to cool.
- In a small bowl, combine the ricotta and Parmesan cheese, remaining salt and black pepper. Roll the dough into a 14-inch round and place on a parchment lined baking sheet. (I do this on the counter between 2 pieces of parchment and then transfer the crust directly on the bottom piece of parchment.) Spoon the ricotta cheese mixture over the dough, leaving a 2-inch border. Evenly top with the Swiss chard, the shredded chicken, and then the sautéed mushrooms.
- Preheat the oven to 400 degrees F. Fold the edges of the dough up and over the chicken filling, creating a 1-inch border. Brush the dough border with the beaten egg. (I sometimes brush a little over the the topping, too.) Bake until the crust is golden brown and the filling is heated through, about 30-35 minutes. (Check after 25 minutes, as all ovens vary.) Remove the galette from the oven and let cool for a few minutes before cutting into wedges and serving.
- The galette may be enjoyed warm or at room temperature.
For those who enjoy step-by-step visuals, you can view the original recipe here. (Note that I made a few tiny adjustments like less salt.)
My favorite part of this shot is our dog Angus, completely unfazed by the commotion.😴
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