HARVESTLAND® Chicken Thighs Burgundy Braised with Herbed Farro | Perdue Foodservice
HARVESTLAND® Chicken Thighs Burgundy Braised with Herbed Farro
HARVESTLAND® RTC IF B/S Chicken Thigh Filets (54009)
— small dice
— prepared, warm
— steamed, warm
Salt & pepper
- In a large rondeau pot, add 2 tablespoons of the oil and onions, sauté until translucent.
- Add the garlic and stir for 1 minute.
- Add the roasted tomatoes, stir for 2-3 minutes cooking out any tomato juice.
- Add the chicken demi, bring mixture to a boil; reduce to a simmer.
- 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.