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Crispy-skinned bone-in chicken thighs seared in cast iron and simmered with authentic Spanish saffron Valencia rice, sweet green peas, and manzanilla olives in 40 minutes.
Unboiled potato gnocchi roasted directly on a piping-hot sheet pan alongside sweet cherry tomatoes, broccolini, and slabs of Greek sheep's milk feta. High dry heat shatters the exterior of the gnocchi while leaving the interior tender and pillowy, while the collapsing tomatoes mingle with olive oil and garlic to form an instant pan sauce.
Tender wedges of caramelized green cabbage and sweet Vidalia onions slow-braised in European browned butter, rich chicken bone broth, and apple cider vinegar with crisp-seared smoked sausage.
Crispy seared chicken thighs braised in rich caramelized onion beef bone broth and smothered in bubbling melted Gruyère cheese, prepared in a single cast-iron skillet.
