Recipes
Photo by Emily Sterne www.emilysterne.com/food
Ingredients
8 naturally raised chicken thighs, skin-on
2 onions, sliced
5 cloves of garlic, sliced
2 cups sliced shiitakes
4 stalks celery, 1/4-inch dice
2 cups peeled edamames
1 cup red wine
2 cups chicken stock
2 tablespoons naturally brewed soy sauce
1/2 pound cooked fusilli pasta
Kosher salt and freshly ground black pepper
Extra virgin olive oil to cook
Directions
Have a cast-iron skillet over medium heat. Season the thighs and sear in hot pan until both sides are nicely colored. Remove chicken thighs to a plate. Pour off 50% of the chicken fat and add 2 tablespoons extra virgin olive oil. Saute onions and garlic for 1 minute. Add shiitakes, then celery and edamames. Deglaze with wine, reduce by 25%, add stock and naturally brewed soy sauce, check for flavor. Add back chicken thighs and cook through, another 15-20 minutes. Add pasta to heat through and drizzle with extra virgin olive oil before serving. Serve in pasta bowls.
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