This amazing recipe is by Charlie Abowd, chef and owner at Carson City's renowned Cafe at Adele's. We are so pleased to be one of his farm-to-table providers!
Here's the link to the recipe on his website - there are plenty of wonderful options there for happy eating!
1 whole 6 lb chicken, cut into parts (or two Kennedy Ranch "Pick of the Chick" packs). Cut chicken breasts in half so you have four breast pieces.
1/2 c flat-leaf parsley, chopped
1/2 c whole mint
For the sauce -
2 c fresh-squeezed lemon juice
1/2 c extra virgin olive oil
1 t red wine vinegar
16 whole cloves of garlic, crushed
10 cherry tomatoes, cut in half
10 medium mushrooms, sliced about 1/4" thick
Salt and pepper to taste