Heat a casserole and add olive oil. Adds bones and begin browning. Reduce heat to avoid burning. Continue to brown for about 20 minutes. Add garlic and shallots and roast for 10 minutes. Pour off fat and add wine and port. Reduce to near dry. Add stocks and reduce to desired consistency. Strain through a sieve. Finish with oil and butter. Season with salt and pepper to taste. Assembly: Plate chicken with Chestnut stuffing, Chicken jus, polenta cakes, and sauteed Swiss Chard. Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Recipe by: CHEF DU JOUR SHOW #DJ9373
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|Serving Size: 1 Serving (2685g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 3078 (79%)|
|Amt Per Serving||% DV|
|Total Fat 342g||456 %|
|Saturated Fat 95.8g||479 %|
|Monounsaturated Fat 200.5g|
|Polyunsanturated Fat 31.5g|
|Cholesterol 301.4mg||93 %|
|Sodium 3579.7mg||123 %|
|Potassium 2631.6mg||69 %|
|Total Carbohydrate 87.8g||26 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 87.2g|
|Protein 51.5g||74 %|
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Calories per serving: 3887
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