Bring Water (8 cup) to a boil over high heat in a medium saucepan.
Peel and dice the Yellow Onion (1) into quarter inch diced pieces, and set aside.
Roughly chop the Garlic (1 clove), and set aside.
Remove the stems from the Fresh Basil (0.25 ounce) and Fresh Parsley (0.25 ounce) and discard. Roughly chop the leaves and set aside.
Juice Lemon (1)) into a small bowl, remove seeds, and set aside.
In a second small bowl, mix together one cup of water and Chicken Base (1 package), and set aside.
Slice the Castelvetrano Olives (10) into quarters, and set aside.
Prepare a second bowl with ice water. Score a two inch x shape, centered on the bottom end of the Tomato (1).
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.
Dice the tomatoes into one inch diced pieces, and set aside.
Pat dry the Whole Chicken (1/2) pieces with paper towels.
In a large bowl, mix together the All-Purpose Flour (1/2 cup), Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon).
Add chicken to the flour mixture and mix until well coated. Remove the chicken from the bowl and carefully shake off the excess flour.
In a large saute pan over high heat, add extra virgin olive oil (2 tablespoon).
When the oil is hot, carefully add the chicken skin side down, and brown for six minutes.
Turn the pieces over and cook for six more minutes.
Remove chicken from the pan and place on a plate.
In the same large saute pan over medium heat, add the onions and cook for five minutes.
Deglaze with White Cooking Wine (1 cup) and reduce until a quarter of the liquid remains.
Add the chicken back to the pan along with the tomato, basil, and chicken stock.
Bring to a boil and cook for fifteen minutes.
Add the olives, parsley, garlic, lemon juice, and Unsalted Butter (2 tablespoon).
In a large saute pan over medium high heat, add olive Extra-Virgin Olive Oil (1 tablespoon).
When oil is hot add Chard (12 ounce) and Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon), and saute for two minutes until cooked through and slightly wilted.
Remove from heat and set aside for plating.
Place swiss chard in the center of two plates. Top with chicken and sauce.