Instructions: 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.

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