This Month's Recipe
Tuscan Balsamic Chicken & Peppers

ingredients

4 boneless, skinless chicken thighs
salt and pepper, to taste
2 tbsp TFM Extra Virgin Olive Oil
1 medium onion, sliced
2 garlic cloves, sliced
1/2 cup Ruffino Chianti
1/4 cup balsamic vinegar
3 tbsp TFM Rosemary Balsamic Honey Jelly
1/4 cup Rao’s Roasted Peppers, chopped
1 tbsp fresh rosemary, chopped

• directions

Season chicken thighs to taste with salt and pepper. Heat TFM Olive
Oil in a skillet over medium-high heat for 2 minutes and swirl to coat.
Sear chicken thighs for 3 minutes per side creating a nice crust. Remove
chicken from pan and set aside. Add onion and sauté until onions
are soft, about 3 minutes before adding garlic. Quickly sauté for an
additional minute to release the fragrance of the garlic.

Remove pan from heat and deglaze the pan by adding Ruffino Chianti
and scraping up any browned bits. Return pan to heat and add balsamic
vinegar, TFM Rosemary Balsamic Honey Jelly, Rao’s Roasted Peppers
and fresh rosemary. Simmer for 2 minutes before returning chicken
thighs to pan. Continue to cook for an additional 5 minutes or
until chicken thighs are cooked through and juices run clear. Serve
immediately.