I’ve been patiently waiting for this recipe to pop up on the Leite’s website. Today was the day! I first tested the recipe back in July and have since made it twice. It’s one of those dishes where even the skinniest person at the table will ask for seconds. And the leftovers make a fantastic chicken stock. In fact, I used it as the base in my Acorn Squash and Sweet Potato Soup last week and in a Pasta Fagioli dish last night. Enjoy!
The recipe can be found here.