Cook time: 45 minutes
8 chicken thighs
Salt and pepper
1 head of garlic separated into whole, unwrapped cloves
3 tbsp olive oil
1 tbsp butter
2 tsp OBTC Herbs de Provence
1 tsp flour
¼ cup chicken stock
½ lemon, juiced
1 box couscous
Fresh Chives & parsley (finely chopped)
1) Preheat oven to 350.
2) Pat dry chicken, salt and pepper liberally and allow to come to room temp on a cutting board while you prepare the garlic. In a large oven-proof saute pan over medium heat, cook the whole garlic cloves in olive oil and butter until lightly golden, about 10 minutes. Remove garlic from pan and set aside. Increase heat to med/high and brown the chicken skin side down until golden brown. Turn the chicken over, sprinkle with OBTC herbs de provence and add garlic back in. Place pan in oven and cook through, about 25 minutes (chicken should temp at 165 away from the bone).
3) Once chicken is done, remove the thighs and garlic and set aside. Place pan over med/high heat and sprinkle the drippings with flour; stir to incorporate. Deglaze pan with the stock and lemon juice. During this process, cook the couscous according to package directions. After cooked, toss in chives and parsley, and place on the bottom of a platter. Add chicken and garlic on top, and pour sauce from the pan over the chicken and couscous!
Pu Erh (poo-er)
OUR ENTIRE TEAM IS HOOKED... HERE'S WHY:
Pu Erh tea is energizing and boosts mental focus.
Each cup has around 60 to 70 milligrams of caffeine: a cup of coffee has around 100 milligrams of caffeine. Pu Erh tea also contains L-theanine which stretches the release of caffeine so you are less likely to experience a spike and crash. This magic combo of caffeine and L-theanine results in elevated mental alertness without physical jitters: this makes it a great companion for transitioning into the work day feeling energized yet relaxed!
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Take your tea with you when you go!
Teas to go with you and your thermos:
THE FIFTY-THREE HOUR RUM: a tea cocktail featuring Belizean Sorrel Guayusa and Malibu Caribbean Rum with Coconut
The idea for this cocktail came while sipping cocktails on the tropical coasts of Belize and Mexico - and we think it is the perfect beach drink! The sweetness of the Malibu Caribbean Rum with Coconut helps mellow out the tartness of the hibiscus of the Belizean Sorrel Guayusa! It is so tasty and simple to make! Check it out below!👇
September is a wonderful midpoint between the end of summer and the start of Autumn that eases us into the colder months. As temperatures start cooling down, now is the perfect time to start transitioning from your favorite iced teas to hot teas! Our September Tea of the Month is a great transitional tea! Read more below! 👇
Hello! My name is Maggie! I am a Marine Scientist that was moved to the New Mexican desert with my family by the Air Force! That move was never in my plan, even in my wildest dreams, and I felt lost in the desert for awhile! Meeting the founding owners of Old Barrel Tea Company and falling in love with the store allowed me to find an oasis in the desert! I had no idea what loose leaf tea was, but now I believe in this company and the product! I hope that I can extend some of the love and knowledge with all of our followers and readers!
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