Plated
Braised Chicken Thighs with Rosemary, White Beans, and Toasted Baguette
<p>In order to retain crisp skin and juicy meat, we love to sear chicken thighs and then braise them in the oven until fall-apart tender. A white bean, tomato, and white wine sauce is used to cook the chicken low and slow. We're also including a homemade <em>bouquet garni</em>—a bundle of rosemary, bay leaf, and thyme—to flavor the dish, which gets served with toasty, buttered baguette for scooping up every last drop of sauce.&nbsp;</p>
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