Williams Sonoma Braising Sauce, Herbes de Provence

• Beef stock (water, veal stock, veal bones, water), mirepoix stock (carrot stock, celery stock, onion stock), red wine, tomato paste, gelatin, salt, carrot stock, celery stock, red wine, tomatoes (tomatoes, calcium chloride, citric acid), onions, carrots, green olives (green olives, water, citric acid), garlic, natural flavour, modified tapioca starch, tomato paste, salt, mushroom powder, herbs de Provence (rosemary, marjoram, thyme, sage, anise seed, savoury, lavender), parsley, citric acid.
• Contains sulfites.
• This product is prepared and packaged using machines that may come in contact with wheat/gluten, tree nuts (coconuts, pecans, walnuts), mustard, fish (anchovies), eggs, dairy, peanuts, soy, sesame.

Receiving Instructions

• Store unopened at room temperature for up to 24 months. Refrigerate after opening and use within 7 days.

Preparation Instructions

• Season 1 kg (1.25 kg) bone-in, skin-on chicken thighs with salt and pepper. In a large fry pan or Dutch oven over medium-high heat, warm 2 Tbs. oil. Working in batches, brown the chicken on all sides, 8 to 10 minutes per batch.
• If using a slow cooker, transfer the chicken to the insert and add the braising sauce. Cover and cook on high until the chicken is fork-tender, about 2 hours.
• If using an oven, return all the chicken to the pot. Add 1 jar of braising sauce and 1 cup (250 ml) water and bring to a simmer. Cover the pot tightly with aluminium foil, then cover with the lid. Transfer to a 177°C (82° oven and cook until the chicken is fork-tender, 1 1/2 to 2 hours.
• Skim the fat off the sauce and serve.
• Serves 4.

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RETURNS

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