Braised Swiss Chard with Red Verjus Chicken Bouillon (Serves 4 as a side dish)
The bouillon is a good braising liquid for vegetables, or can be used as a light sauce for grilled meats.

Swiss Chard Ingredients
4 cups packed Swiss chard, leaves only (about 2 bunches sold in supermarkets)
1 cup chicken bouillon (recipe follows)
Salt and pepper to taste

Swiss Chard Instructions: Tear the leaves away from the stems by hand, then rip them into manageable pieces. Heat the chicken bouillon in a 10-inch sautÈ pan, just below the boiling point. Add the Swiss chard a little at a time and gradually work the leaves into the liquid with a wooden spoon. Cover the pan and cook over low heat for k over low heat for two minutes. Adjust seasoning as necessary.

Chicken Bouillon Ingredients
2 pounds chicken wings cut in half at the joint
2 tablespoons olive oil
1 small carrot, chopped
2 cloves garlic, whole
2 sprigs fresh thyme
2 ribs celery, chopped
1 onion, chopped
1 cup water
3 cups Verjus Rouge
Salt and freshly ground black pepper

Chicken Bouillon Instructions: On the stove, deeply brown the chicken wings in the olive oil in a heavy roasting pan (15 to 20 minutes). Add the vegetables (mirepoix) and cook for another 5 to 10 minutes, stirring frequently. Add the verjus and water to the pan; cover loosely with parchment paper or foil and place in a 325† oven for 45 minutes. Strain the liquid from the roasting pan into a clean saucepan. Taste for seasoning.