CHEF CATHAL ARMSTRONG’S ROASTED BREAST OF POLYFACE FARM CHICKEN WITH SWISS CHARD & WILD VIRGINIA CHANTERELLES

SERVES 4

FOR THE SWISS CHARD
Heat a large cast iron skillet until it is very hot, add the olive oil and all ingredients. Stir fry until just wilted, about 2 minutes. Place on a dry towel to absorb excess water.

FOR THE CHANTERELLES:
Heat a large cast iron skillet until it is very hot. Add the olive oil and the mushrooms and sear until they are tender, about 2 minutes. Add the shallots, garlic, thyme, salt and pepper.

FOR THE CHICKEN:
Heat a large skillet over a medium high heat. Add the canola oil.

Season chicken legs and place them in the pan, turn occasionally. They will take about 10 to 12 minutes to cook, depending upon their size. After the legs have been in the pan for about 5 minutes season the chicken breasts and add them to the pan. Cook, turning occasionally, until golden brown all over and cooked through.

Remove the meat from the pan and wipe out the canola oil. Add olive oil and the whole cloves of garlic. Sauté until golden all over, about 3 minutes. Deglaze the pan with vinegar and reduce until thick. Add the chicken stock, demi glace and bay leaf. Bring to a rapid simmer and reduce by half.

TO PLATE:
Place the swiss chard and chanterelles on the base of the plate, in a pretty arrangement. Place chicken atop vegetables. Garnish with roasted garlic. Drizzle chicken glaze over top of breast and plate. Salt and Pepper to taste.

KID-FRIENDLY IDEAS:

Let the kids pitch in by peeling the garlic, washing and tearing the Swiss chard, and dunking the mushrooms in water to wash them. Let them smell the herbs and taste the chard in both a cooked and uncooked state. Encouraging kids to touch and taste always makes cooking more fun.

Swiss Chard is characterized by its brightly colored stalks. Look for it in your farmers market, in season. Using fun, colorful ingredients will raise kids curiosity and tempt their taste buds.

Look for local farms in your area. A drive in the country and a stop at the farm to see the baby chicks, roaming cows, and clucking chickens is a great family activity. Most small, family farms welcome visitors. For details on where to find a farm near you, visit localharvest.org.

INGREDIENTS

FOR THE SWISS CHARD:
1 Pound Swiss Chard, well washed and dried
2 Tablespoons Olive Oil**
2 Tablespoons Shallots, finely minced
½ Tablespoon Garlic, minced
Salt and Pepper, to taste

FOR THE CHANTERELLES:
½ Lb Chanterelles, cleaned
2Tbl Shallots, minced
½ tsp Garlic, minced
2Tablespoons Olive Oil**
1Teaspoon Fresh Thyme, chopped
Salt and Pepper, to taste

FOR THE CHICKEN:
4 Chicken Breasts, butterflied
4 Chicken Legs
12 Cloves Garlic
8 Bay Leaves
2 Ounces Malt Vinegar
4 Ounces Chicken Stock
2 Ounces Demi Glace
Salt and Pepper, to taste
1Tablespoon Butter**
Canola Oil, for sautéing**
1Tablespoon Olive Oil**

**Full Circle product available

SOURCING NOTES:

Look for local, sustainable, and grass based farms to purchase meat and poultry products from. Most farms offer fresh as well as frozen, so the effort is worthwhile.

Chickens that are allowed to run in open spaces, are less fatty and better structured bird.Consequently, grass-fed chickens have a much richer taste, and are generally much healthier for you. It can be more difficult to source, but it is well worth it!

A good source of information, including local listings of grass-based farmers in your area can be found at eatwild.org