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Adapted from Baked Bree.
Ingredients: 4 split chicken breasts with skin 1 cup dry white wine 4 tbsp melted butter 3 tbsp honey 1 tbsp arrowroot starch 2 tsp French Grey Sea Salt 1/2 cup chicken stock ground white or black pepper 3 tsp Herbes de Provence
Preheat oven to 425. Wash and pat dry chicken. Mix honey and melted butter together and add Herbes de Provence, salt, and pepper. Pour over chicken and toss to cover. Add wine. Bake for about 45 minutes, covering with foil if it starts to burn. Once fully cooked, remove from oven and place on a plate to rest.
Simmer liquid for three minutes. In a separate bowl, whisk arrowroot starch and chicken stock together and pour into simmering liquid. Whisk until thickened. Serve chicken with your pan gravy and favorite sides.
Bibimbap is a Korean mixed rice dish made with rice and a variety of add-ins, such as sautéed and pickled veggies, kimchi, tofu, sliced meat or a fried egg. Our version of Bibimbap is inspired by tradition -- a simple and easy way to bring these flavors to your table.