SELECTED VARIETIES 13.21/kg MM38-I14
454 g, PRODUCT OF U.S.A., NO. 1 GRADE Blackberries 170 g, PRODUCT OF MEXICO
500 - 540 ml SELECTED VARIETIES
In a large saucepan, heat olive oil over medium heat.
Sear chicken thighs for a few minutes on both sides until golden brown.
Remove chicken thighs from saucepan and return saucepan to burner.
Add onions and garlic and cook for 2 minutes until golden brown.
Add chicken thighs to saucepan. Using a spatula, blend flour into chicken-vegetable mixture and cook for 1 minute.
Incorporate apple juice, cranberries and maple syrup.
Add marjoram sprigs and season with salt and pepper.
Cover and simmer for 30 minutes
Remove from heat and discard marjoram sprigs.
Serve with oven-roasted vegetables and a sweet-potato puree.
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