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.

Ingredients:

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

Instructions:

• 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.