Instructions: Preheat oven to 450 degrees. Cut backs, collarbones and wing tips from chickens and reserve.

In a bowl combine oil, garlic, marjoram, and lemon zest. Place chicken in marinade and marinate for up to 12 hours.

In a hot skillet heat oil and place chicken skin-side down. Wrap a brick or weight in foil and place on top of each piece of chicken. Reduce heat and brown chicken slowly. When skin is evenly browned, turn chicken over, pour off fat, and replace brick on top of chicken. Place skillet in oven for about 20 minutes or until chicken is cooked through.

Chicken Jus: Heat a casserole and add olive oil. Adds reserved 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.

This recipe yields 4 servings.

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