A classic from the 90’s, this Silver Palate recipe was one of the first dishes to be sold when the shop opened in 1990. Dried fruit, olives, capers and red wine vinegar pack a punch of sweet, sour and salty flavour. Served with wild rice pilaf and seasonal vegetables.  Available October 21st through 26th.  Sunday, in store only, while quantities last.

Ingredients:  Skin-on chicken breasts, olive oil, salt, black pepper, prunes, green olives, red wine vinegar, garlic, fresh thyme. Green beans with lemon & garlic: green beans, olive oil, garlic, lemon juice, salt, black pepper. Wild rice pilaf: wild rice blend, chicken stock, olive oil, onion, garlic, salt, black pepper