Chicken Salad with Roasted Fall Veggies and Quinoa – Sunrise Poultry

Name: Chicken Salad with Roasted Fall Veggies and Quinoa – Sunrise Poultry
Ingredients: 6½ cups (1625 ml) chicken broth (low sodium), divided; 4 tbsp (60 ml) extra virgin olive oil, divided; 3 tbsp (43 g) butter, divided; 1 lb (454 g) mixed mushrooms, thickly sliced (we used: oyster, shiitake, cremini); 4 garlic cloves, minced; divided; 4 tsp (5 g) fresh thyme leaves, roughly chopped; divided; 6 pcs (410 g) Sargent Farms Boneless Skinless Chicken Thighs; ½-inch cubes; 1 tsp (6 g) salt; 1 tsp (2 g) ground black pepper, preferably freshly ground; 1 medium onion (220g), finely diced; 1½ cups (292 g) arborio rice; 2 tbsp (30 ml) apple cider vinegar; ½ cup (34 g) parmesan, finely grated; ⅓ cup (14 g) chives, finely chopped

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It isn’t a soup, and it isn’t a stew, but it is pure comfort food from the first spoonful to the bottom of the bowl. The rich, savoury tastes of mushrooms and p

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Ingredients

6½ cups (1625 ml) chicken broth (low sodium), divided
4 tbsp (60 ml) extra virgin olive oil, divided
3 tbsp (43 g) butter, divided
1 lb (454 g) mixed mushrooms, thickly sliced (we used: oyster, shiitake, cremini)
4 garlic cloves, minced; divided
4 tsp (5 g) fresh thyme leaves, roughly chopped; divided
6 pcs (410 g) Sargent Farms Boneless Skinless Chicken Thighs; ½-inch cubes
1 tsp (6 g) salt
1 tsp (2 g) ground black pepper, preferably freshly ground
1 medium onion (220g), finely diced
1½ cups (292 g) arborio rice
2 tbsp (30 ml) apple cider vinegar
½ cup (34 g) parmesan, finely grated
⅓ cup (14 g) chives, finely chopped