Method:
Chicken:
Place the onions, garlic, and thyme in a small roasting pan and then season the thighs well with salt and pepper and place over the bed of vegetables. Cover the pan with aluminum foil and bake for approx. 1.5 hours at 325 degrees until the bone is easily removed. Let the thighs cool and then remove all the bones and place skin side up on a flat cookie sheet lined with wax paper, then another sheet of wax paper and top them with another flat cookie sheet and place two plates on top and refrigerate. The pressing will allow the meat to become one mass and the skin will lay out flat so as to crisp evenly in the pan.
Artichokes:
Cut the top of the artichokes off leaving about one inch above the leaves. Then cut in half along the stem and remove the purple hairs with a spoon. Cook the artichokes in the juice of one lemon and enough water to cover with a pinch of salt. Once cooked remove any excess leaves and quarter.
Swiss Chard:
Cut the stems off and dice. Saute the stems in a hot pan with a touch of olive oil. Blanch the leafy part in salted boiling water for 20 seconds and shock in a bowl of cold ice water. Remove and lay out on paper towels to dry. Rough chop the tops.
Sorrel Sauce: Cook the peeled Yukon potato until tender. Place into a blender with the cream and water and blend until smooth. The add the sorrel leaves in small batches until the sauce turns bright green and has a nice sorrel flavor. The whole process needs to happen while the potato base is still piping hot. Then season with salt and get sauce cold as quickly as possible.
Farro:
Cook the farro in the style of risotto, adding small amounts of chicken broth or water while constantly stirring until the farro is tender. Season with salt.
Plating:
Start by browning the chicken skin side down in a hot sauté pan with a bit of oil. Once the skin starts to brown, add a small pat of butter and place in a 350 oven for approx 7 mins to heat the chicken thru. Always cook only on the skin side. Heat the farro and the swiss chard in the same pan and the artichokes in the liquid in which they were cooked. Arrange a nice pile of farro and top with the chicken thigh and artichokes and drizzle a bit of the sorrel sauce over the entire plate.
