October 3rd, 2017
From BEST OF BRIDGE SUNDAY SUPPERS , by Best of Bridge
Pour 2 cups (500 mL) stock into a medium saucepan set over medium-high heat. Add chicken and bring to a simmer. Reduce heat to very low, partially cover and cook at a bare simmer for about 12 minutes or until breasts are no longer pink inside or juices run clear when thighs are pierced. Transfer chicken to a plate and set cooking liquid aside. Let chicken cool, then cut in half across the grain and pull into large bite-size pieces.
In a large saucepan, heat butter over medium heat. Add onion, salt and pepper; sauté for 5 to 10 minutes or until onion is softened and brown. Add garlic and flour; cook, stirring, for 2 minutes. Strain poaching liquid through a sieve into the saucepan.
Stir in the remaining stock, sage, rosemary, thyme and Sriracha (if using); bring to a simmer. Reduce heat and simmer, stirring occasionally, for 30 minutes to combine the flavors. Increase heat and bring to a boil. Add tortellini, reduce heat and simmer for 3 minutes. Add chicken and chard; cook for 2 minutes or until heated through. Adjust seasoning with salt and pepper, if needed. Serve topped with Parmesan and basil.