Recipe provided by Brad Hindsley of Spire Farm to Fork Cuisine

Servings: 8


  • 8 Chicken Thighs with Skin
  • As Needed Salt and Pepper
  • As needed Olive Oil

  • 3 large Garlic Cloves, minced

  • 1 medium Onion, sliced

  • 1 sprig Rosemary

  • 3 sprigs Parsley

  • 1 cup Dry Red Wine

  • 1/2 cup fresh orange juice

  • 1/4 cup Fresh Tarragon (packed)

  • 1/4 cup Fresh Parsley (packed)

  • ¼ cup Almonds, toasted

  • 1 Lemon, juiced

  • ½ cup Lovera's Caciocavera, grated

  • 6 tablespoons Olive Oil


Rinse chicken and pat dry. Season chicken with salt and pepper. In a heavy skillet heat oil over moderately high heat until hot but not smoking and brown the chicken, transferring as browned to a plate.

Pour off all but 1 tablespoon of fat from the pan. Reduce heat to moderate and in the skillet cook garlic, stirring, until it begins to turn golden. Add onion and cook, stirring, until pale golden. Stir in rosemary, parsley, red wine, and orange juice, and salt and pepper to taste, add chicken. Simmer chicken, covered, 25 minutes, or until tender.

Meanwhile, make the pesto. In a bowl of a food processor, place the tarragon, parsley, almonds, lemon juice, and cheese. Pulse to combine. With the motor running, drizzle the olive oil into the pesto and process until smooth. Season with salt and pepper.