INGREDIENTS
2
skin-on and bone-in split Chicken breasts
1/4 cup
Basil, fresh leaves
2 cups
Butternut squash
2
Carrots
2
Celery, ribs
1 tbsp
Flat-leaf parsley
3
heads Garlic
1
Onion
2
Parsnips
2 cups
Tuscan kale
4 cups
Chicken stock, hot
1 6 ounce can
Tomato paste
1
Black pepper
2 tsp
Italian seasoning
1 pinch
Red pepper flakes
1
Salt
1
Canola oil
1
Rustic bread
1 tbsp
Butter, unsalted
1
Small piece Parmesan, rind
1
Parmesan, Grated fresh