Cooking Instructions
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Step 1
Bring
Water (8 cups)
to a boil over high heat in a medium saucepan.
Step 2
Peel and dice the
Yellow Onion (1)
into quarter inch diced pieces, and set aside.
Step 3
Roughly chop the
Garlic (1 clove)
, and set aside.
Step 4
Remove the stems from the
Fresh Basil (1/2 cup)
and
Fresh Parsley (3 Tbsp)
and discard. Roughly chop the leaves and set aside.
Step 5
Juice
Lemon (1)
) into a small bowl, remove seeds, and set aside.
Step 6
In a second small bowl, mix together one cup of water and
Chicken Base (1 pckg)
, and set aside.
Step 7
Slice the
Castelvetrano Olives (10)
into quarters, and set aside.
Step 8
Prepare a second bowl with ice water. Score a two inch x shape, centered on the bottom end of the
Tomato (1)
.
Step 9
Place the tomato in the boiling water for thirty seconds, and then transfer to ice water. When cool, peel the skin from the tomato, discard the seeds, and the interior flesh.
Step 10
Dice the tomatoes into one inch diced pieces, and set aside.
Step 11
Pat dry the
Whole Chicken (1/2)
pieces with paper towels.
Step 12
In a large bowl, mix together the
All-Purpose Flour (1/2 cup)
,
Salt (1/4 tsp)
and
Ground Black Pepper (1/4 tsp)
.
Step 13
Add chicken to the flour mixture and mix until well coated. Remove the chicken from the bowl and carefully shake off the excess flour.
Step 14
In a large saute pan over high heat, add extra virgin olive oil (2 tablespoon).
Step 15
When the oil is hot, carefully add the chicken skin side down, and brown for six minutes.
Step 16
Turn the pieces over and cook for six more minutes.
Step 17
Remove chicken from the pan and place on a plate.
Step 18
In the same large saute pan over medium heat, add the onions and cook for five minutes.
Step 19
Deglaze with
White Cooking Wine (1 cup)
and reduce until a quarter of the liquid remains.
Step 20
Add the chicken back to the pan along with the tomato, basil, and chicken stock.
Step 21
Bring to a boil and cook for fifteen minutes.
Step 22
Add the olives, parsley, garlic, lemon juice, and
Unsalted Butter (2 Tbsp)
.
Step 23
In a large saute pan over medium high heat, add olive
Extra-Virgin Olive Oil (1 Tbsp)
.
Step 24
When oil is hot add
Chard (9 1/2 cups)
and
Salt (1/4 tsp)
and
Ground Black Pepper (1/4 tsp)
, and saute for two minutes until cooked through and slightly wilted.
Step 25
Remove from heat and set aside for plating.
Step 26
Place swiss chard in the center of two plates. Top with chicken and sauce.
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