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 Pepin 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.

Inspiration: Rachel Ray

Ingredients

Mashed Potatoes

4 medium russet potatoes, peeled and cubed

2 large cloves of garlic, smashed

Salt to taste

1/4 cup coconut milk or chicken stock

8 oz ripe Brie

White pepper or finely ground black pepper, to taste

Dijon-Tarragon Chicken

4 pieces boneless, skinless chicken thighs, cut into 2-3 peices

Salt and pepper

2 tbsp olive oil

2 tbsp butter

2 medium shallots, chopped

2 cloves garlic, chopped

1 cup white wine

1 cup chicken stock or bone broth

1/3 cup creme fraiche or 1/2 cup heavy cream

2 tbsp Dijon mustard

1/2 lemon

1/4 cup stemmed fresh tarragon, or 1 tbsp dried

Chard with Bacon and Leeks

1 tbsp olive oil

1 large bundle rainbow chard, stemmed and chopped

6 slices meaty bacon, chopped

1 leek, trimmed and chopped

Salt and pepper

A little freshly grated nutmeg, to taste

1/2 lemon

Preparation

1. Place potatoes and smashed garlic in saucepot, cover with water, cover pot, and bring to boil. Season with salt and cook to tender, removing lid once potatoes boil. Return the potatoes and garlic to hot pot after draining, then add milk or stock and cheese and mash. Season with pepper of choice, then keep covered.

2. While potatoes are coming to a boil, season chicken breasts and tenders with salt and pepper. Heat a large cast-iron skillet over medium-high heat with EVOO and melt butter into oil. When it foams, add chicken and brown on both sides, 6 to 7 minutes.

3. Remove chicken to a plate, add shallots and garlic, and stir a minute or so. Add wine and reduce to 1/4 cup, then add stock and bring to boil. Add creme fraiche or heavy cream and simmer at low rolling boil 2 to 3 minutes, then add Dijon and juice of 1/2 lemon. Add tarragon, slide chicken back into pan, and leave on warm or cover pan.

4. While chicken is working, heat a large nonstick skillet over medium-high heat with 1 tablespoon of olive oil, 1 turn of the pan. Add bacon to the pan and brown to crisp, 4 minutes. Add chard stems and leek to bacon, stir 2 minutes, then wilt in chard greens. Season with salt and pepper and nutmeg to taste, then add juice of 1/2 lemon.

5. Serve chicken alongside mashed potatoes and greens with bacon.