Rhinegeist Recipes

Mosaic-Braised Chicken Thighs with Olives & Capers

Justin Uchtman is the executive Chef at Sartre OTR. He's a good friend of Rhinegeist, a big fan of obscure live Cypress Hill bootlegs, and loves cooking with beer.


2 x ea. Chicken Leg + Thigh

2 cans Mosaic

2 Tbsp Extra-Virgin Olive Oil

1 qt. Chicken stock or broth (no sodium)

1 Cup Castlevetrano Olives, pitted and sliced

¼ Cup nonpareil Capers

1 Tbsp Whole Grain Mustard

1 Tbsp Dijon Mustard

1 ea. Yellow onion, julienned

4 ea. Garlic clove, thinly sliced

1 pinch Chili Flake

2-3 sprig thyme


  • Cover chicken in Mosaic. Marinade for 4 hrs. Discard liquid.
  • Pat chicken dry. In a medium to large stock pot, heat oil and sear legs/thighs until golden brown. Remove.
  • Add onions and cook until translucent.
  • Add garlic and chili flake. Cook for 1 minute, stirring constantly.

  • Return chicken legs/thighs to pot and cover with stock and Mosaic.
  • Cook on a low simmer for one hour or until chicken is cooked through.
  • Remove chicken and set aside. Reduce liquid by ⅓.
  • To finish, add mustard, capers and olives to liquid to create a sauce. Salt and pepper to taste.
  • Pour sauce over chicken and serve.