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  • HARVESTLAND® Chicken Thighs Burgundy Braised with Herbed Farro

ChickenThighs.jpg

HARVESTLAND® Chicken Thighs Burgundy Braised with Herbed Farro

Servings: 10

Ingredients

  • 2 1/2 lbs. HARVESTLAND® RTC IF B/S Chicken Thigh Filets (54009)
  • 8 c. Tomatoes — roasted
  • 1 c. Onions — small dice
  • 1 tsp. Garlic — minced
  • 2 c. Burgundy wine
  • 2 qt. Chicken demi
  • 10 c. Farro risotto — prepared, warm
  • 1 lb. Snap peas — steamed, warm
  • 4 tbsp. Olive oil
  • Salt & pepper to taste

Instructions

  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.