Tender herb-roasted chicken thigh sits on a bed of velvety mushroom risotto packed with cremini mushrooms and fresh spring asparagus. A creamy herb-and-white-wine pan sauce ties the whole dish together for an umami-packed, comforting yet sophisticated dish.
Nutritional facts
Protein
51g
Carbs
58g
Calories
870kcal
Fat
48g
Ingredients
Chicken Thigh, Canola and Olive Oil Blend, Butter, Rosemary, Beef Base, Asparagus, Black Pepper, Garlic, Heavy Cream, Onion, Kosher Salt, Shallot, Yellow Squash, Arborio Rice, Crimini Mushroom, Thyme, White Wine, Italian Parsley, Parmesan Cheese
Chef Ruben Garcia has worked in restaurants all around New York for the past 10 years, including Palm Too and Extra Virgin. He now specializes in catering and working as a freelance chef for various clients in NY.
