Pierre Moncuit, Delos, Blanc de Blancs, Grand Cru

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

The Baked Chicken Soup you’ve come to love from Demos’ Restaurants is now available wherever you live across the country. Savor the taste of home with this baked chicken and rice medley mixed with a hint of lemon. Serves up to 6 people.

Preheat your oven to 375°F (190°C). In a large oven-safe pot, heat the olive oil over medium heat. Season the chicken thighs with salt and pepper, then sear them in the pot for about 5-7 minutes until golden brown on both sides. Remove the chicken and set aside.

Prepare the Chicken

In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until they are softened. Add the minced garlic and cook for another minute until fragrant.

Sauté the Vegetables

Stir in the rice, chicken broth, lemon juice, dried thyme, and the seared chicken thighs. Bring to a boil.

Combine Ingredients

Cover the pot with a lid and transfer it to the preheated oven. Bake for 30-35 minutes, or until the rice is cooked and the chicken is tender.

Bake the Soup

Remove the pot from the oven, discard the chicken thighs, and shred the meat. Return the shredded chicken to the pot, stirring to combine. Adjust seasoning with salt and pepper to taste. Garnish with fresh parsley before serving.

Finish and Serve

Chicken thighs, boneless and skinless

Long-grain white rice

Carrots, diced

Celery, diced

Onion, diced

Garlic, minced

Chicken broth

Lemon juice

Olive oil

Dried thyme

Salt

Black pepper

Fresh parsley, chopped