Chicken Thighs by Chef Katy Sparks
w/ Farro Risotto, Wild Mushrooms and Snap Peas
We love the dark meat chicken the best, and paired with this whole grain farro, wild mushrooms and snap peas makes us feel like we're in Northern Italy- never a bad place to be!
Ingredients: Peas, Cage-free Organic Chicken, Chicken Stock, Water, Crimini Mushrooms, Oyster Mushrooms, Farro, Organic Leeks, Onions, Grass-fed Butter, Extra Virgin Olive Oil, Organic Garlic Clove, Whole Wheat Spelt Flour, Sea Salt, Organic Paprika, Organic Coriander or Cilantro, Organic Thyme, Organic Black Pepper. Contains: Milk, Wheat.
- Good Source-Vitamin B6
- Low Cholesterol for Meal and Main Dish Products
- Low Calorie for Meal and Main Dish Products
- Low Sodium for Meal and Main Dish Products
Servings per ContainerCalories 420 Serving size 1 meal 425g
|Includes 0g Added Sugars||0%|
Recipe by Katy Sparks
About This Chef
Katy Sparks is the owner and principal of Katy Sparks Culinary Consulting, an award-winning chef (formerly of Quilty’s in Soho), and co-author with Andrea Strong of Sparks in the Kitchen,(Knopf, 2006), her first cookbook.
Katy grew up in Vermont’s Champlain Valley where her family raised grass-fed beef and free roaming chickens. As an amateur naturalist, she learned to forage for wild, edible things at her father’s knee and is devoted to all things local and delicious...Read more