SPECTACULAR CHICKEN MOLE WITH BAKLOUTI AGRUMATO AND CHOCOLATE BALSAMIC – YES, YOU READ THAT CORRECTLY
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SPECTACULAR CHICKEN MOLE WITH BAKLOUTI AGRUMATO AND CHOCOLATE BALSAMIC – YES, YOU READ THAT CORRECTLY
Dark meat is the best part of the chicken. Why? Because it has more flavor and is less likely to dry out (unlike chicken breasts, which know that story all too well). These roasted thighs are no exception thanks to lemons and fresh oregano, which add some major oomph to the bird. Even better, the work-to-impressive ratio is about as good as it gets. Go ahead, visit the dark side.
A weeknight chicken dish that’s elegant enough for a dinner party.
Harissa is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first—if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished.
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Pounding the chicken cutlets before cooking renders them thin and terrifically tender. Deglazing the pan with Marsala and stock after cooking the chicken creates a quick, rich sauce.
BAKED CHICKEN WITH DIJON AND BALSAMIC