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HARVESTLAND® Chicken Thighs Burgundy Braised with Herbed Farro

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Number of servings: 10

2.5 lbs HARVESTLAND® RTC IF B/S Chicken Thigh Filets (54009)
8 cups Tomatoes , roasted
1 cup Onions , small dice
1 tsp Garlic , minced
2 cups Burgundy wine
2 qt. Chicken demi
10 cups Farro risotto , prepared, warm
1 lb Snap peas , steamed, warm
4 tbsp Olive oil
Salt & pepper
1. In a large rondeau pot, add 2 tablespoons of the oil and onions, sauté until translucent.

2. Add the garlic and stir for 1 minute.

3. Add the roasted tomatoes, stir for 2-3 minutes cooking out any tomato juice.

4. Add the chicken demi, bring mixture to a boil; reduce to a simmer.

5. In a large sauté pan add 2 tablespoons of oil and sear off the chicken thighs. Once seared, transfer into the simmer liquid, cover and braise until tender.

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