4 chicken legs, with thighs, and drumstick (if possible from a free-range chicken, ask your butcher to remove bone from the thighs and butterfly.
4 half chicken breasts, flattened
4 oz black olives pitted
1 oz sun dried tomatoes soaked for 15 mins. in hot water
4 oz Gruyere de Comté, cut into cubes
Swiss chard leaves, blanched 2 minutes
salt/pepper to taste
Polenta for 4 and ¼ lb of grated Gruyere de Comté cheese
Preheat oven to 375° F. In a food processor, chop black olives, sun-dried tomatoes, Comté cubes, remove when stuffing is completely pureed. Push some stuffing in the drumstick along the bone; arrange swiss chard flat on top of butterflied thigh, where bone has been removed (or on top of chicken breast). Set stuffing on top of leaves and enclose it securely by folding on top swiss chard and meat to avoid leakage. Sew the legs to secure the filling inside, and/or tie securely with a string.
Brown chicken in olive oil on top of the stove on both sides, finish cooking in oven, about 15-20 minutes, skin side down. Remove, deglaze pan with chicken stock or white wine.
Make polenta according to package instruction, add 2/3 of the grated Comté and mix well. Set the polenta in an oven-to-table dish, sprinkle with the rest of the grated Comté. Bake 10 minutes and broil briefly until nicely brown.
Serve the chicken with the polenta.