Pollo Cordón Azul with Romesco, Lemony Swiss Chard with Fried Olives, Capers & Garlic

After recently having similar variations on this dish at Toro Bravo and Buoy Beer Company, I decided to fix my version. The Swiss chard recipe gave me an excuse to harvest the last of what was growing from our garden.

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To drink, I went with a bottle Granum from Propolis Brewing.