| Ingredient | ULF # | Portion |
|---|---|---|
| Gerber Amish Boneless Skinless Chicken Thigh | 673243 | 6 ea. |
| N/D Fresh Oregano | 133061 | 3 sprigs |
| White Wine | 6 oz. | |
| Turkoff Chopped Garlic | 430439 | 2 oz. |
| Chef's Elite NAMSG Chicken Base (GF) | 294306 | 10 oz. |
| Lemon, Sliced | 105130 | 5 ea. |
| Green Olives | 287563 | 6 oz. |
| Cortona Extra Virgin Olive Oil | 267668 | 2 oz. |
Heat olive oil in large sauté or cast iron pan. Season chicken thighs and place in hot oil, skin side down until brown and crisp. Flip chicken and sear the bottom.
Add garlic and oregano and sauté for 1 minute.
Deglaze with white wine and reduce by half. Add chicken stock, olives and lemons.
Braise in sauté pan until chicken reaches 165 degrees and the sauce is reduced.
