Braised Chicken Thighs with Castelvetrano Olives and Mushrooms
Try these succulent chicken thighs (bone in) served in a rich umami broth with roasted button mushrooms and Castelvetrano olives, slowly braised with onions, a little garlic, fresh sage, preserved meyer lemons and a little white wine. Make sure to order the Mashed Butternut Squash and Yukon Gold Potatoes to enjoy the dish with. Freezable.
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