Organic Cooking Extra Virgin Olive Oil with ingredients next to it

Organic Cooking Extra Virgin Olive Oil

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The artisanal craft of cultivating olive oil is rooted in our family's heritage, ensuring every drop is ethically extracted with care and passion. Our Organic EVOO is crafted with smooth and vibrant olives, giving it the perfect balanced flavor. This oil has subtle notes of natural bitterness and spice, and a delicious bright olive fruit flavor. It’s a kitchen staple! It’s the star of all your marinating, grilling, and sautéing needs, but its uses go as far as your imagination can take you in the kitchen.

Perfect For:

Marinating, Grilling, Sautéing

RECIPE OF THE SEASON:

Italian Chicken Soup

Whipping this up for dinner? Tag @BotticelliFoods We'd love to see your creations!

INGREDIENTS

For the Chicken & Marinade:

  • 2-3 tbsp. Botticelli Organic Cooking Extra Virgin Olive Oil
  • 4 chicken thighs, boneless and skinless
  • 8 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 1 large carrot, diced
  • 1 large celery rib, diced
  • 6 garlic cloves, minced
  • 2 bay leaves
  • 4 thyme sprigs
  • Fresh Italian Parsley
  • 4 oz pearled couscous or your favorite small pasta cut
  • Grated Parmigiano-Reggiano cheese, for garnish
  • Salt and pepper to taste

 

PREPARATION

  1. In a large pot over medium-high heat, squeeze to drizzle enough Cooking Extra Virgin Olive Oil to coat the bottom of the pot, approx. 2-3 tbsp.
  2. Once hot, add the chicken thighs to the pot, ensuring they are as flat as possible and in an even layer. Let sear for about 5 to 7 minutes on each side. Once both sides are seared on your chicken, remove from the pot and set aside. Your chicken won’t be fully cooked at this point.
  3. Next, add the onion, carrot, and celery to the pot. Sauté for about 2 minutes, stirring often. Then add the minced garlic and continue to sauté for another 3 minutes.
  4. Once the onion has become translucent, add in the chicken broth, bay leaves, thyme, salt, and pepper. Bring to a soft boil over medium heat for about 10 to 15 minutes or until the vegetables have softened.
  5. Using a slotted spoon, remove the vegetables and place them in a blender along with a cup of the broth. At this point, you can remove the herbs from the soup. Blend the vegetables until pureed and add back into the pot along with the chicken. Let cook for another 20 minutes.
  6. After 20 minutes, or until the chicken has begun to fall apart. Add in the pearled couscous and stir to combine.
  7. Let cook for another 10 minutes or until pasta is done. Using two forks, break up the thighs if they haven’t on their own.
  8. Ladle the soup into a bowl, top with grated Parmigiano Reggiano and chopped parsley, and serve and enjoy!

 

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USE UP THE LAST DRIZZLE:

Here's some inspiration to help you finish off what's left of your Botticelli Favorites

  • Finish off soups, stews, or pastas
  • Swirl into hummus or dips
  • Brush onto garlic bread