Gerber Thighs with skin and bone.
2.5 - 3 lb trays. 8 thighs per tray
One Pan Garlic Herb Chicken and Asparagus
3-6 Gerber bone in chicken thighs
salt and pepper, to taste
1 pound asparagus, ends trimmed
3 tablespoons Minerva Amish Butter, divided
1 tablespoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon onion powder
fresh herbs for garnish (optional)
1.Season chicken with salt and pepper on both sides. Melt 2 tablespoons butter in a large pan/skillet over medium-high heat. Stir in garlic and herbs and cook another minute or so until the garlic is fragrant.
2.Reduce heat to medium, add chicken to pan, and cook for 5-7 minutes, then flip and cook another 5-7 minutes. (Chicken should be nearly, but not completely cooked through by this point)
3.Scoot the chicken over the sides and add remaining 1 tablespoon butter to the empty portion of the pan. Once the butter is melted, add asparagus. Season asparagus with salt and pepper, to taste.
4. Cook, rotating throughout, for 4-6 minutes until tender and chicken is completely cooked through.
5.Serve immediately garnished with freshly cracked black pepper and fresh herbs if desired.
Adapted from www.lecremedelacrumb.com
Located in the heart of the Ohio's Amish Country, Gerber Poultry produces and processes a truly all natural, antibiotic free chicken. The chickens are raised on Amish family farms with plenty of room to roam. Gerber chickens are fed an all vegetarian diet with no hormones or artificial ingredients. The all cereal grain feed is blended with vitamins, minerals and amino acids and vegetable fats to produce a balanced nutritional feed.