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An Original Recipe by Angela Trentadue
This year, I didn’t get to the family house on Thanksgiving Day, but made it a couple days later. Instead of making the whole turkey dinner, again, my mother made her favorite roasted chicken, which is just as good if not better and a lot more approachable on a regular basis. A complete meal in one pan in about an hour with tons of flavor. And it’s even better the next day.

1 whole chicken
3 tbs extra virgin olive oil
1/2 c fresh squeezed lemon juice (reserve lemon halves)
salt and fresh ground pepper to taste
8 or more cloves garlic, peeled
1 large bunch swiss chard, rinsed and dried well
1 pound small red potatoes, unpeeled, scrubbed
3-4 sprigs rosemary
3 tbs capers (optional), rinsed and drained

Preheat oven to 450 degrees.
Begin by rinsing the chicken inside and out, pat dry well and place in a roasting pan large enough to fit the bird and still have a couple inches around the edges to tuck in other ingredients.
Rub the chicken with olive oil, drizzle with lemon juice, then season evenly with salt and pepper. Scatter the garlic cloves and potatoes around the chicken. Stuff the rosemary and leftover lemon halves inside the bird. Roast for 45 minutes. Meanwhile, trim the stems of the swiss chard to about 1 inch from the greenery and split each leaf in half lengthwise.

Separate the chard into 4 – 6 equal portions, depending on how large the bunch is. Working with one portion at a time, lay the leaves on top of each other and roll up into a loose bundle starting at the tip and working toward the stem. Repeat with remaining portions until complete.
After roasting the chicken for 45 minutes, tuck the chard bundles among the potatoes and garlic, keeping the stem side down. Try to get the bundles into the juices at the bottom of the pan as much as possible. Scatter the capers, if using, around the bird and continue roasting about 15 minutes longer. The chicken is done when a leg wiggles easily or juices run clear when a thigh is pierced.
Transfer the whole chicken to a platter, or carve it up first, removing the legs, wings, thighs and breasts. Using a slotted spoon, remove the vegetables from the pan and arrange them
around the chicken. Skim off and discard the fat from the roasting pan. Pour the remaining juices over the chicken and serve.

An Original Recipe by Angela Trentadue
If you can’t find porcinis, other varieties of dried mushrooms will do.

2 tbs olive oil
2 tbs butter
1/2 c hulled barley
1/2 c dried porcini mushrooms
1 large onion, small diced
2 sprigs fresh rosemary
1 large celeriac, peeled and small diced
1 large carrot, peeled and small diced
1/4 c fresh grated pecorino or parmesan cheese

Heat 1 tablespoon olive oil and 1 tablespoon butter in a small saucepan over medium heat. As soon as the butter begins to foam, add the barley, stirring well to coat. Lightly toast the
barley in the pan, stirring often, about 4-5 minutes. Add 1-1/2 cups cold water and bring to a boil. Reduce heat to simmer, cover and cook until the kernels are tender and have swelled, about 45 minutes.

Meanwhile, prepare the broth by placing 4 cups of water in a large pot over high heat. Once the water comes to a boil, turn off the heat but leave the pot on the burner. Add the dried mushrooms, cover and allow to steep while making the rest of the soup.
In a large skillet over medium-low heat, place the remaining olive oil and butter with rosemary sprigs. Once the butter begins to foam, add the diced onions. Stir to coat evenly with oil and butter. Cover the pan and cook about 30 minutes, stirring occasionally. The onions will become very soft and translucent and release much of their liquid. While they cook, bring a large saucepan of salted water to a rapid boil. Par-boil the celeriac until just barely tender, remove to a bowl with a slotted spoon. Repeat with carrots and add to the bowl with the celeriac.
Remove the lid from the onions. Continue cooking about 15 more minutes, stirring more often, to allow color to develop. With about 5 minutes left, add the carrots and celeriac and stir well to incorporate. Strain mushroom pieces from broth, pressing out as much liquid as possible. Cut mushrooms into small dice and stir into vegetable mix. Turn heat back on to medium-low under the mushroom broth.
Remove rosemary sprigs from onion and celeriac mix and gently add to broth. Stir in barley and allow soup to come to a light simmer, melding flavors together. Season with salt and pepper to taste and serve with fresh grated pecorino cheese.