Created by Tawfik Shehata
There are two great benefits of preparing chicken this way. First, because more of the skin is in contact with the pan the entire surface comes out golden and crispy. Second, because of this extra contact, more fat is rendered from the skin which not only makes it more crispy but less fatty as well.

INGREDIENTS

• 1 Yorkshire Valley Farms chicken, deboned, (thigh bone out, leg bone remaining) keeping the chicken in 2 halves
• ½ bunch Swiss chard, preferably red, washed, leaves removed, stems reserved
• 1 cup white wine vinegar
• ¼ cup sugar
• 1 tbsp mustard seeds
• 1 pinch chili flakes
• ½ cup lentils, cooked in slightly salted water
• 1 medium shallot, ½ sliced thin, ½ diced
• 2 tbsp sherry vinegar
• 1 pinch chopped thyme, reserve stems
• ¼ cup olive oil, plus more for cooking
• 1 cup fresh chanterelles, trimmed
• 3 garlic cloves, sliced thin
• Kosher salt and freshly ground black pepper

METHOD

1. Prepare the Pickled Swiss Chard: Trim the washed Swiss chard stems, cut into matchsticks and place into a heatproof bowl.
2. Combine the white wine vinegar, sugar, mustard seeds, thyme stems, chili flakes and ¼ cup salt in a sauce pot and bring to a boil. Pour over chard stems, cover, let cool to room temperature and refrigerate overnight.
3. Prepare the Lentil Vinaigrette: In a small mixing bowl combine cooked lentils, diced shallots, sherry vinegar, chopped thyme and a pinch of salt and pepper, stir to combine. Allow to sit at room temperature for an hour.
4. Stir in ¼ cup olive oil and taste for seasoning.
5. Prepare the chicken: Heat some oil in a cast iron pan that is large enough to hold both pieces of chicken.
6. Wash and wrap 2 bricks (if available) in tinfoil, alternately you can use a small stack of pans that are of a slightly smaller diameter than the cast iron pan.
7. Season chicken with salt and pepper. Place in pan skin side down and turn heat to medium low. Place a sheet of parchment on chicken and weigh down with bricks (if using) or pans. Press down gently so as much of the skin makes contact with the pan as possible.
8. After 15-20 minutes check again, skin should be golden, and only a small pink area should remain on the flesh side. Turn chicken over and cook on flesh side for another 5 minutes.
9. Meanwhile, prepare the mushrooms: In a sauté pan heat some oil until smoking, add chanterelles and season. When chanterelles are golden turn heat down heat to medium and add garlic and sliced shallots. When soft add Swiss chard leaves and wilt, check seasoning.
10. Assemble the dish: Divide Swiss chard and mushroom mixture on two plates, cut chicken into four pieces (optional) and place on top of chard finish with a drizzle of lentil vinaigrette. Garnish with some pickled chard stems.

Enjoy!