Braised Chicken

1. Preheat your oven to 350°F
2. Season the chicken to taste with salt and pepper.
3. In a large sauce pan over medium-high heat, sear the chicken. Once seared, remove the chicken and set aside (we’ll finish cooking it later). Do not clean the pan.
4. In a small bowl, combine the onion, peppers, and garlic.
5. Add the vegetable mix to the chicken pan, and let them sweat for 3-5 minutes to soften.
6. Deglaze the pan with the chicken stock.
7. Add in your seasonings, and stir to combine.
8. Add the seared chicken back to the pan, then cover with water (or more chicken stock) until the chicken is just poking above the water line.
9. Place a lid onto the pan, then put in the oven to braise for about 90 minutes.
10. After 90 minutes, remove from the oven and strain out all of the liquid, keeping the braised chicken and vegetables. Make sure to keep that liquid!
11. Add 2 tablespoons of Infused Olive Oil to the liquid, then return to the heat and reduce the leftover liquid by half.
12. Once reduced, mix the liquid back in with the braised chicken and vegetables.

Apple Pepper Slaw

1. Combine all of the slaw ingredients in a bowl and toss to combine. Store in fridge until ready to serve.

Blue Cheese Mousse

1. Add the crumbles and heavy cream to a bowl, and whisk until creamy.
2. Fold in the cilantro, lime zest, and lime juice. Mix until well combined.
3. Add salt and pepper to taste.

Assembly

1. Grab your tortilla, toasted or not, and place onto cutting board or mat.
2. Spread the blue cheese mousse first, then add the braised chicken and vegetables, cooked bacon, and finally top with the apple slaw and more cilantro. Enjoy!