0.3 cup apples i use 2 granny smith apples finely chopped
1 habanero pepper
2 tablespoons olive oil extra-virgin
1.5 cups onion chopped
1 ounce parmigiano-reggiano cheese freshly grated
1 cup pearl barley rinsed uncooked drained
8 inch portobello mushroom caps chopped
0.3 teaspoon salt
0.8 teaspoon salt
8 ounces swiss chard
1 thyme sprig
0.3 cup walnuts toasted
4.5 quarts water cold
3 pound meat from a rotisserie chicken whole
Equipment
food processor
bowl
frying pan
sieve
dutch oven
Directions
Cook bacon in a large skillet over medium heat until crisp.
Add onion, garlic, and mushrooms to pan; cook 5 minutes, stirring frequently. Set aside.
Remove and discard giblets and neck from chicken.
Place chicken and thyme in a large Dutch oven over medium heat. Cover with 4 1/2 quarts cold water; bring to a simmer. Skim fat from surface; discard.
Remove stems and center ribs from Swiss chard. Coarsely chop stems and ribs; reserve leaves.
Add stems, ribs, and next 5 ingredients (through apple) to pan; bring to a simmer. Pierce habanero with a fork; add to pan. Cook 35 minutes or until chicken is done.
Remove chicken from pan; cool slightly.
Remove chicken from bones; chop meat. Discard bones, thyme sprig, and habanero. Strain barley mixture through a sieve over a bowl. Reserve 4 cups of broth for another use. Return remaining 6 cups broth to pan; bring to a boil. Cook 10 minutes. Return chicken and barley mixture to pan; bring to a simmer.
Add mushroom mixture. Cook 2 minutes or until thoroughly heated. Stir in 3/4 teaspoon salt and black pepper.
To prepare pesto, cook Swiss chard leaves in boiling water 2 minutes.
Drain and rinse under cold water; drain.
Place leaves, walnuts, and remaining ingredients in a food processor; process until smooth.
