INGREDIENTS:¼ cup unsalted butter
12 lbs. chicken thighs, bone-in
1 ½ Tbsp. kosher salt
1 ½ tsp. coarsely ground black pepper
3 qts. red onion, sliced into ¼-inch strips
4 ½ quarts cremini mushrooms, quartered
3 cups sliced celery (¼-inch)
1/3 cup all-purpose flour
¼ cup chopped thyme
1 ½ cups dry sherry or white wine
1 ½ quarts chicken stock
1 ½ quarts California Ripe Olives, halved
3 bay leaves
3/4 cup chopped parsley DIRECTIONS:Melt butter in large high-sided braising pan over medium-high heat. Add chicken thighs, season with salt and pepper and cook for 3-4 minutes on each side until evenly browned. Transfer to a clean hotel pan and set aside.
Stir onions and mushrooms into pan, cover and cook over medium heat for 8-10 minutes, stirring occasionally. Remove cover, mix in celery, flour and thyme and continue cooking for 2-3minutes. Whisk in sherry and chicken stock and bring to a boil. Return chicken to pan, add California Ripe Olives and bay leaves, and cover. Turn heat down to low and simmer for 25-30 minutes. Remove cover, cook for 5 more minutes, and stir in chopped parsley before serving. SERVINGS:24 12-ounce servings From: PHOTO CREDIT:Photo Credit: CALIFORNIA RIPE OLIVES