Potato Mushroom Gratin–PERFECT for Thanksgiving!

November 25, 2010March 30, 2015 The Culinary Chronicles23 Comments

Okay…you caught me. I mentioned this dish during my 2009 Thanksgiving post. But it is SO DELISH and EASY that I had to spotlight it again…and this time, on its own!

This Gratin is rich, earthy, and utterly satisfying—PERFECT for the holidays. And the best thing yet, you can make it days in advance and just pop it in the oven to warm up before serving. Nguyen-Win Situation! Kudos Bruce Aidells, this one is a keeper!

HAPPY THANKSGIVING ALL! Gobble-Gobble!

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Potato-Mushroom Gratin
From Bruce Aidells

Ingredients:

5 Tablespoons Olive Oil, divided
2½ Pounds Medium Yukon Gold Potatoes, peeled, cut lengthwise into 1/8-inch-thick slices
1½ Teaspoons Coarse Kosher Salt, plus additional for mushrooms
¾ Teaspoon Freshly Ground Black Pepper, plus additional for mushrooms
1¼ Cups Heavy Whipping Cream, divided
1 Cup Freshly Grated Parmesan Cheese (about 3 ounces), divided
2 Tablespoons Chopped Fresh Thyme
6 Garlic Cloves, thinly sliced
12 Ounces Fresh Crimini Mushrooms, sliced

Preheat oven to 375°F. Brush 13x9x2-inch glass or oval ceramic baking dish with 2 tablespoons oil. Arrange 1/3 of potatoes, slightly overlapping, in dish. Sprinkle with 1/2 teaspoon coarse salt and 1/4 teaspoon pepper. Pour 1/3 cup cream over; sprinkle with 1/4 cup cheese. Repeat layering 1/3 of potatoes, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/3 cup cream, and 1/4 cup cheese 2 more times. Bake uncovered until potatoes are tender, adding cream by tablespoonfuls if dry, about 45 minutes. Remove from oven; maintain oven temperature.

Sprinkle thyme and garlic slices over gratin. Toss mushrooms in medium bowl with 3 tablespoons oil; sprinkle with coarse salt and pepper. Arrange mushroom slices atop gratin around edge of dish. Drizzle with 1/4 cup cream; sprinkle with 1/4 cup cheese. Continue to bake uncovered until mushrooms are tender and potato edges are golden brown, about 20 minutes longer. DO AHEAD: Can be made 1 day ahead. Cool 1 hour in dish; cover and chill. Before serving, cut gratin into 10 pieces. Transfer to rimmed baking sheet. Cover with foil and rewarm in 350°F oven, 10 to 15 minutes.

Gear Up for Game Day with Roasted Garbanzo Beans

November 8, 2010January 27, 2015 The Culinary Chronicles2 Comments

The days are getting shorter, the weather is turning crisp (well, as “crispy” as California can get), and I haven’t been on my beach cruiser in months. That’s right, it’s Autumn.

It’s no secret that next to winter, this is my least favorite season of the year. I am proudly a “sunshine loving, wears flip-flops year round” kind of gal. But with Autumn comes Football and with Football comes snacks (and of course, beer 🙂 ).

And although I have already had my share of heartaches from my dear Vikings and Trojans this season, a girl has got to have snacks during a game. It also doesn’t hurt if those snacks are on the healthier side if I’m going to partake in a Newcastle or two. Everything in moderation, right? 🙂

These Roasted Garbanzo Beans fit the bill perfectly. Crunchy from the roasting and salty/savory from the endless spices I added. These also would be wonderful if you had some Old Bay Seasoning or other types of Cajun Spice Mix on hand. Though next time, I think I’m going to try some fresh rosemary, garlic, chili flakes, and lemon zest. Endless possibilities.

So next time you’re gearing up for a game, give these little guys a try. They could possibly be the next great game day snack.

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Roasted Garbanzo Beans

Ingredients:

1 15-Ounce Can Garbanzo Beans, rinsed and thoroughly dried
¼ Teaspoon Coriander
¼ Teaspoon Dried Oregano
¼ Teaspoon Cayenne Powder
¼ Teaspoon Paprika
¼ Teaspoon Cumin
¼ Teaspoon Garlic Powder
¾ Teaspoon Kosher Salt
2 Tablespoons Olive Oil

Preheat oven to 400 degrees. On a large baking sheet, toss garbanzo beans with olive oil and spices. Roast beans for 45 minutes, stirring every 15 minutes until they are crisp.

It’s important for you to dry off the beans well before baking them. Extra moisture won’t produce a crispy product.

Enjoy!

Pastas/Noodles · Vegetables/Vegetarian

Fresh Gnocchi with Mushroom Cream Sauce

October 29, 2010November 23, 2015 The Culinary Chronicles43 Comments

A few years ago, my office did a staff teambuilding retreat at Emile’s Restaurant in downtown San Jose. The Chef guided us through the process of creating a three-course meal from start to finish. It was quite fun to work in a professional kitchen that had all the bells and whistles but what I remembered the most was the Gnocchi. Soft, pillows of potato dumplings…..who knew it was so easy?

Yet here I am, years later, and I have still yet to create Gnocchi at home. I blame it on two things really—Laziness and Trader Joe’s. Why make it at home when their frozen Gnocchi Al Gorgonzola is so yummy and quick?

As luck would have it, I have had some time on my hands and thought this would be a great opportunity to give them a try. Many recipes for Gnocchi have you boil the potatoes but the Chef insisted that baking them yielded better results—less liquid and fluffier product. He also suggested breaking down the potatoes while they were still hot—though that is a tad easier said than done. Speaking of breaking down the potatoes, it’s best to peel them after they’re baked and run them through a potato ricer. If you don’t have a ricer, you can also use a potato masher —being thorough to remove all the lumps. However, I found that cutting the potatoes in half (skin on) and using a fork to scrape the meat out works quite well, too. And although the recipe I list below isn’t what we used years ago, it’s still just as easy and delicious. The quick mushroom sauce was a great earthy pairing for the gnocchi—simple and to the point. Since I didn’t have a gnocchi paddle (and wasn’t too successful using the tines of a fork), I went “rustic” and made straight cuts.

YUM. Potato Pillows….seriously.

I guess I’ll be taking a break from T.J.’s Gnocchi. 🙂

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Fresh Gnocchi with Mushroom Cream Sauce
Serves 4

Ingredients:

Gnocchi:
1 Pound Russet Potatoes
1 Egg, beaten lightly
½ – ¾ Cup All Purpose Flour (plus more for dusting)
1 Teaspoon Kosher Salt

Mushroom Cream Sauce:
2½ Cups Sliced Mushrooms (I used Brown & White Mushrooms)
1 Cup Vegetable Stock (I used Mushroom Stock)
¼ Cup Heavy Cream
1 Tablespoon Fresh Chives, diced
½ Teaspoon Dried Thyme
¼ Cup Parmesan Cheese, grated
1 Teaspoon Garlic, finely minced
1 Tablespoon Unsalted Butter
2 Tablespoon Olive Oil
Salt and Pepper to taste

Bake potatoes at 375 degrees for 50 minutes or until tender when pierced with a knife. Remove from oven and cool just enough to handle but the potatoes should still be warm.

Peel potatoes and put them through a potato ricer. Sprinkle in half of the flour and make a well in the center of the bowl. Add egg and salt. Fold mixture, adding more flour if needed. Texture should be like Play-Doh. Gently knead the mixture by hand a few times and form into a ball. On a floured surface, roll dough into long logs about ½ – ¾ inch in diameter. Cut the logs into 1 inch pieces. *I found it easier to cut the gnocchi using a pastry scraper versus a regular knife.

Cook the gnocchi in a large pot of salted, boiling water. This may need to be done in batches to not crowd the pot. The gnocchi will float to the top when they are cooked–approximately 2-3 minutes. Remove with a slotted spoon and place them into an ice bath. Continue until all gnocchi have been cooked. Drain the gnocchi from the water and lightly toss in oil. Set aside until sauce is ready.

Melt butter in a large saucepan with olive oil over medium heat. Add garlic, chives, thyme and mushrooms and cook until tender. Add stock and heat on medium-high. Once the stock comes to a slow boil reduce heat and add cream. Simmer for 1-2 minutes. Add gnocchi and heat until warmed through. Toss in cheese, ensuring the gnocchi is well coated. Season with salt and pepper to taste. Garnish with additional chives and enjoy!

Vegetables/Vegetarian

Stuffed Portobello Mushrooms

September 27, 2010November 4, 2010 The Culinary ChroniclesLeave a comment

Sometimes I just want a quick and easy dinner. Something that’s tasty and hassle free–which is especially clutch on week days.

Stuffed Mushrooms to the rescue!

We have done several variations on this dish (depending on what our fridge yields that day). And that’s what is so great about stuffed mushrooms–anything goes! I have also been known to make “pizzas” with them by using the caps as “pizza dough”.

So Easy. So Versatile. So Delicious.

And that dear friends, is another Nguyen-Win Situation!

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Portobello Stuffed Mushrooms
Serves 2

Ingredients:

2 Portobello Mushrooms, with stems removed
¾ Cup Cooked, Chopped Spinach (if frozen, thawed and drained)
2 Tablespoons Diced Sundried Tomatoes
¼ Cup Crumbled Feta Cheese
6 Slices Genoa Salami
1 Tablespoon Garlic, minced
1 Shallot, diced finely
½ Teaspoon Dried Thyme
¼ Teaspoon Red Chili Flakes
1 Tablespoon Parmesan Cheese
Olive Oil

Preheat oven to 400 Degrees.

Drizzle Portobello mushrooms with olive oil. Season with salt and pepper. In an oven proof grill pan, lightly grill the caps of the Portobello mushrooms for 1-2 minutes on each side. Remove grill pan from heat.

In a large skillet, heat olive oil. Add garlic, shallots and cook for 1-2 minutes. Add sundried tomatoes, thyme, and chili flakes. Sauté for an additional minute. Remove from heat and mix with feta cheese.

With the tops down, place 3 pieces of salami on each mushroom cap. Split the spinach filling between the two caps and sprinkle with the parmesan cheese. Drizzle stuffed mushrooms with olive oil. Transfer to oven and bake for 7-8 minutes—turning the oven on broil to brown the cheese for the last minute.

Serve warm with couscous or salad.

Appetizers/Small Plates · Condiments/Sauces · Vegetables/Vegetarian

Roasted Garlic Hummus

August 9, 2010April 2, 2013 The Culinary Chronicles7 Comments

I love Hummus. So tasty, so many “flavors” it can come in, and so versatile in how it can be served. Great as an appetizer with pita chips, bread, and veggies—it’s also delicious as a spread in sandwiches for a scrumptious vegetarian option. And let’s be honest, any way we can squeeze in extra veggies is a good thing.

And here’s a secret….it’s so easy to make. How easy? So easy that I often kick myself when I buy prepared tubs from my local grocers.

The following recipe is my standard “go-to” take on Hummus. However, I often use it as a base for my “specialized hummus flavors”. I also used to use fresh garlic in my hummus but have found that by using roasted garlic, you’ll still get great flavor that’s slightly more mellow. But hey, if you’re a fresh garlic kind of person, be my guest. 🙂 However, I would try using only 2-3 garlic cloves as the flavors will be much more intense.

If you’re looking for a kicked-up hummus, try the following recipe but throw in some sundried tomatoes or fresh cilantro and jalapeno. DELISH!

Until next time Friends, Cheers!

**photo updated on 4/1/2013**

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Roasted Garlic Hummus

Ingredients:

15 Ounces of canned Garbanzo, drained with juices reserved
2-4 Tablespoons Liquid from Garbanzos
1/3 Cup Tahini
¾ Cup Fresh Italian Parsley
4 Tablespoons Lemon Juice
2 Tablespoons Roasted Garlic, minced finely
3 Tablespoons Extra Virgin Olive Oil
1 Teaspoon Kosher Salt
½ Teaspoon White Pepper
¼ Teaspoon Paprika

In a food processor, pulse the parsley, lemon juice, olive oil and tahini. Add garlic, beans, 2 tablespoons of garbanzo liquid, salt, pepper, and paprika. Blend until smooth but still thick. Add remaining garbanzo liquid, if needed, to reach desired consistency. Adjust seasonings as needed.

If serving as an appetizer, garnish with a drizzle of additional olive oil, paprika, and chopped parsley.

Appetizers/Small Plates · Condiments/Sauces · Vegetables/Vegetarian

Falafels with Tahini Sauce

August 4, 2010March 21, 2013 The Culinary Chronicles5 Comments

Quite often, a friend of ours hosts an elaborate “themed” gathering. Last year was an authentic Polynesian affair that even included an imu (an underground oven heated with coals and lava rocks) where he cooked kalua pig. Not to be outdone, this year’s festivities was chosen to feature a Middle Eastern theme. And yes, he also made his own grill/cooking device this year, too.

My first inclination was to create some type of dessert to add to the party but I quickly decided against it, as many of the guests are quite accomplished bakers themselves. I then turned my attention to trying to make Falafels. Mmmm….Falafels.

Found throughout Egypt and the Middle East, Falafels are small patties/balls of ground chickpeas and spices that are deep fried. I absolutely LOVE them and if you’re in the San Jose, California area, you MUST stop by the famed Falafel Drive In to get some.

For our gathering, I did some research and settled upon a recipe from The Noshery, with some minor edits. I also decided to serve the Falafels as an appetizer/side dish with a Tahini dipping sauce. I usually like them in a pita bread but since we were going to have TONS of other dishes, this option seemed more fitting.

I am happy to report that the end results were pretty tasty. Using our friend’s electric deep fryer made the whole cooking process a breeze! However next time, I think I will up the ante on some of the seasonings. Definitely more garlic and perhaps coriander? Also, I’d like to keep the chickpeas mixture a little more coarse next time for added texture. I should also mention that since the Falafels are fried, they may not be so great as leftovers. It’s best to make only what will be consumed in a short time span.

Overall, the Falafels were quite fitting for our fun themed gathering. I can only imagine what’s in store for our next party. Brazilian? Argentinian? Mongolian? Ahhh…the Options are Endless. 🙂

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Falafel with Tahini Sauce
Adapted from The Noshery

Ingredients:

Falafel:
1 Cup Dried Chickpeas
½ Large onion, roughly chopped (about 1 cup)
2 Tablespoons Fresh Parsley, finely chopped
2 Tablespoons Fresh Cilantro, finely chopped
1 Teaspoon Kosher Salt
½ Teaspoon Ground Black Pepper
1 Teaspoon Garlic Powder
1/2-1 Teaspoon Dried Hot Red Pepper
4 Garlic Cloves
1 ½ Teaspoon Ground Cumin
1 Teaspoon Baking Powder
4-6 Tablespoons flour

Tahini Sauce:
3 Garlic Cloves
½ Teaspoon Kosher Salt
½ Cup Tahini
1/3 Cup Fresh Lemon Juice
½ Teaspoon Lemon Zest
¼ Cup Water
¼ Cup Extra Virgin Olive Oil
1 Tablespoon Fresh Parsley, finely chopped
1 Tablespoon Fresh Cilantro, finely chopped
¼ Teaspoon Ground Cumin

Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain.

Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, onion powder, garlic powder, black pepper and cumin. Process until blended but not pureed.

Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.

While the Falafel mixture is chilling, prepare Tahini Sauce. Using a fine grater, grate garlic into a bowl. Whisk in Tahini, Lemon Juice, Water, and Olive Oil. Add salt, zest, cumin, parsley and cilantro. Combine until well. Refrigerate until serving time.

Pull Falafel mixture from refrigerator and form into small balls about the size of walnuts (approximately 2 tablespoons). Heat oil to 375 degrees in a deep pot (or deep fryer) and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Serve with Tahini Sauce.

Appetizers/Small Plates · Salads · Side Dish · Vegetables/Vegetarian

Roasted Corn and Avocado Salad

July 6, 2010March 30, 2015 The Culinary Chronicles1 Comment

I’m always trying to incorporate a new side dish when making old favorite entrees—especially if that new side dish can offer a lighter alternative to the usual. So when the bf decided to fire up the BBQ to make his delicious Grilled Skirt Steak with a Chimichurri Sauce, I wanted to find a pairing that wasn’t heavy to accompany this delish entrée.

Sweet White Corn was in abundance at our local grocery store, so I picked up a couple ears and a few Haas Avocados in hopes of pulling together a bright salad to accent the Chimichurri. By grilling the corn, it gave a wonderful smoky flavor that paired so nicely with the smooth texture of the avocados and the bright vinaigrette. I also do a short cut when cooking the corn—by wrapping it in damp paper towels and throwing it in the microwave for a few minutes, you can cut down cook time on the grill. And let’s be honest, short cuts are blessings in the kitchen sometimes.

And how did it turn out? Instant, easy hit.

Next time you’re looking for a simple side dish to pair with some grilled goodness, give this Roasted Corn and Avocado Salad a try—it may just make you forget about coleslaw and potato salad.

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Roasted Corn and Avocado Salad
Serves approximately 3

Ingredients:

vinaigrette:
2 tablespoons red wine vinegar
5 tablespoons extra virgin olive oil
½ tablespoon lime juice
zest of ½ a lime
½ tablespoon finely minced shallots
1 finely minced garlic clove
1 tablespoon minced cilantro leaves
½ teaspoon honey or agave
1/8 teaspoon ground cumin
1/8 teaspoon red pepper flakes

kosher salt
ground pepper
3 ears sweet corn, grilled and removed from the cob
1 cup ripe avocado, diced
fresh cilantro leaves
lime wedges

In a small bowl, combine vinaigrette ingredients and whisk together until emulsified. Season with salt and pepper to taste. Set aside.

In a large bowl, carefully fold the corn and avocados together. Add enough vinaigrette to lightly coat the salad. Check seasonings, add additional salt and pepper if needed. Garnish with cilantro leaves and lime wedges. Serve at room temperature.

**Photos updated May 2014

Salads · Side Dish · Vegetables/Vegetarian

Easy Summer Salad

June 30, 2010March 30, 2015 The Culinary Chronicles4 Comments

Despite what this blog may illustrate, we do eat veggies– I promise! And with Summer well on its way, light salads are the perfect accompaniment to the warm weather.

My approach to salads are similar to how I make pastas—-rummage through the fridge to see what you can throw in. From veggies to fruit to cheese–anything goes. And although there are a ton of great dressings available in any grocery store, I prefer to make a quick vinaigrette to highlight the produce.

This Easy Summer Salad was made to accompany some leftover pizza we had. Hey–I never said we were 100% healthy 🙂 The recipe is really just a starting point for you to tweak to your liking. Had we had some on hand, I would have loved to add some avocado and fresh mango slices. They would have been a great compliment to the crisp apples and slightly bitter grapefruit. But at the end of the day, almost anything can go in a salad.

Moral of the Story: EAT YOUR VEGGIES! 🙂

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Easy Summer Salad
Serves 3-4

Ingredients:

Salad:
3 Cups Mixed Greens (such as baby lettuces, spinach, arugula, frisée, raddichio, etc.)
1/3 Cup Chopped Fuji Apples
1/3 Cup Pink Grapefruit, segmented
1/3 Cup Grape Tomatoes, halved
1/4 Cup Crumbled Feta Cheese

Vinaigrette:
1 Tablespoon White Wine Vinegar
3 Tablespoons Quality Extra Virgin Olive Oil
1 Teaspoon Dijon Mustard
Pinch of Garlic Powder
Salt and Pepper to Taste

In a small bowl, combine Vinaigrette and whisk together until slightly emulsified. Set aside.

Combine all ingredients for salad, except for Feta Cheese, lightly toss with vinaigrette. Use barely enough to lightly coat the greens. Sprinkle in Feta and toss lightly. Serve and Enjoy!

Appetizers/Small Plates · Salads · Vegetables/Vegetarian

Warm Lentil Salad with Roasted Beets and Chevre

May 26, 2010March 30, 2015 The Culinary Chronicles7 Comments

I love cooking with my sister. Times with her in the kitchen are always so fun and innovative—daring and challenging. Therefore, when she invited us over one day to experiment with new dishes, I was ALL IN!

As a San Francisco resident, my sister has access to a wealth of beautiful products at her disposal and she definitely takes advantage of it. SF is a Foodie Paradise filled with delicious produce, sumptuous bakeries, savory proteins, and of course, amazing wines. So it was no surprise that one of the dishes she wanted to give a spin at was a French Lentil and Beet salad.

Beets. I know– I had made the same face at first. To that day, I hadn’t had good experiences with them as I mostly sampled them from a can or a salad bar. BLEH! But the sister assured me that by roasting the gorgeous golden and red beets it would bring out a decadent sugary component.

As for the French Lentils—wow. Picked up at a local grocery cooperation (Rainbow Grocery in San Francisco), they were absolutely beautiful. Nutty in flavor and deeply earthy. Sorry, I know my description didn’t do it nearly the justice it deserves.

My sister decided to take a spin on Martha Stewart’s Lentil Salad and Beets with many variations to the recipe. I don’t know how she did it, but every alteration she did boosted the flavor immensely. I guess big sisters do know some things 🙂

The end product was absolutely amazing—a perfect dish for the upcoming summer months. The sugary beets complimented the rich textures of the lentils while the goat cheese (Chevre from Cowgirl Creamery) added phenomenal creaminess. The vinaigrette was light but had a great amount of acidity while the baby arugula rounded out the dish with a peppery punch.

Would I suggest it? DEFINITELY! Use Martha’s version as a starting point and add or take away any items you’d like.

ENJOY!

Lovely beets prior to roasting

Leftovers are just as yummy, too!

Poultry · Vegetables/Vegetarian

Roasted Cornish Game Hen with Red Swiss Chard

April 28, 2010February 10, 2011 The Culinary Chronicles4 Comments

While at the farmers’ market the other day, we ended up picking up some Red Swiss Chard. The color was so bright and vibrant that we were immediately drawn to it. In truth, we had never prepared it before–nor did we know what we were going to do with it. But, when at the farmers’ market, pick up what’s fresh.

Since the Chard is of the dark greens genre, we figured a low, slow saute with bacon would be a great preparation. And well, I’m always trying to find ways to add bacon into things.

As for the main dish, we settled on roasting a Cornish Game for an earthy, and somewhat rustic feel. Plus, Game Hen is perfect when prepping dinner for two. MUCH faster than roasting an entire chicken and the perfect serving size.

Our end result was absolutely delicious! HEARTY, savory, and just darn belly warming. We plated the hen with toasted pieces of bread underneath to soak up all juices. Waste not, want not! And as for the Chard—stunning! Slightly bitter yet much more tender than I expected. Of course, the bacon added a wonderful smokey taste but didn’t overpower the natural flavors of the greens. This is DEFINITELY being added to my veggies repertoire.

Have any other suggestions to pair Swiss Chard with? Leave me a comment as I’m always looking for some delish suggestions!

Cheers!

Searing the Cornish Game Hen

Thoroughly clean and dry the Chard before chopping

Browning the Onions and Bacon

Sauteing the Chard

Cornish Game Hen with Swiss Chard
Serves 2

Ingredients:

Cornish Game Hen
1 Cornish Game Hen, cleaned and thoroughly dried
3 Tablespoons Unsalted Butter
¼ Yellow Onion, quartered
4 Large Garlic Cloves, crushed
1 Bouquet Garni (3 Sprigs Fresh Rosemary, 5 Springs Fresh Thyme, 3 Springs Fresh Sweet Basil)
Olive Oil
Salt and Pepper

Swiss Chard
1 Bunch of fresh Swiss Chard (washed , dried, and chopped. Approximately 5-6 cups.)
3 Slices Bacon, chopped
¼ Cup Yellow Onion, sliced
4-5 Large Garlic Cloves, finely minced
2 Tablespoons Red Wine Vinegar
Olive Oil
Salt and Pepper to taste

Additional
4 Thick Slices of Bread, toasted (such as Ciabatta, Sourdough)

Preheat oven to 400 degrees.

Take Hen and slide hand between skin and breast meat to loosen skin. Rub 2 tablespoons Butter underneath skin. Inside the cavity, heavily salt and pepper the hen. Stuff the cavity with the remaining Butter, Yellow Onion, Garlic, and Bouquet Garni. Rub the exterior of the Hen with Olive Oil and Salt & Pepper the Hen. Tie the legs loosely together with kitchen twine.

In a dutch oven heated on medium high, add 2 tablespoons of olive oil. Place the Hen in the dutch oven, breast side down. Sear until golden brown—approximately 4-5 minutes. Flip Hen so that the breast faces upwards. Cover the dutch oven and place in the oven. After 25 minutes, remove lid. Roast Hen until thermometer inserted into thickest part of thigh registers 170 degrees. Carefully remove from dutch oven and rest on cutting board. Cover and loosely tent with aluminum foil.

Move dutch oven to the range and turn flame to medium. Carefully add sliced Yellow Onion and chopped Bacon. Cook until Bacon is barely crispy. Add Garlic and cook for 1 minute. Add stems of Swiss Chard and stir. Cover and continue to cook for 3 minutes. Remove lid and add leaves of Swiss Chard. Sauté for an additional 3-4 minutes or until Chard is tender. Remove from heat and stir in Vinegar. Salt and Pepper to taste.

To plate, place Swiss Chard on dish. Place two pieces of toasted bread on top of Chard. Proceed to place Hen on top of toast. Spoon any remaining juices from the Swiss Chard dutch oven over the chicken.

Serve and Enjoy!