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 ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.