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Chicken Thighs

w/ Farro Risotto, Wild Mushrooms and Snap Peas

We love the deeply flavored dark meat in this dish, and paired with this whole grain farro, wild mushrooms and snap peas makes us feel like we're in Northern Italy. Lots of vitamin C and B6 plus fiber from the leeks and the farro dish make this and easy dish to love.


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.

Health Benefits

  • Excellent Source of Vitamin C
  • Good Source of Fiber
  • Good Source of Vitamin B6
  • Low Cholesterol
  • Low Calorie
  • Low Sodium
  • 214 mg Omega 3’s

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Recipe by

Chef Katy Sparks

About This Chef

Katy Sparks is the owner and principal of Katy Sparks Culinary Consultingan 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...

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