Organic Chicken Pot-au-Feu in the Philadelphia Inquirer

Posted on Company News, November 21st, 2013

November 21, 2013 – Philadelphia Inquirer restaurant critic Craig LaBan reviewed our Chicken Pot-au-Feu in his article, “Good Taste: Chicken feu for lunch.”

Read the full article here.

Featured on our fall specials menu, Chicken Pot-au-Feu is an ancient dish so deeply rooted in traditional rustic cuisine that it has been called “the foundation of empires.” This nourishing stew is typically prepared in a large pot, where hearty ingredients are slowly cooked together to create a warming winter meal. Our version combines organic chicken and vegetables with organic quinoa and harissa. Crusty slices of baguette and whole wheat bread make for a perfect meal as the chill of winter sets in.