Chicken with Farro
Chicken With Farro
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Course: Dinner
Cuisine: American
Keyword: Chicken
Servings: 4 servings
Calories: 454kcal
Author: Chef Bill Collins

Ingredients

  • ½ pound mushrooms (sliced)
  • 8 bone-in skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 large onion (peeled and sliced)
  • 1 large red bell pepper (cut into strips)
  • 2 cups chicken stock
  • 14 oz canned whole tomatoes
  • ½ cup kalamata olives (chopped)
  • 2 teaspoons dried oregano
  • cups uncooked farro (rinsed and drained)
  • 1 dash salt
  • 1 dash pepper
  • 1 dash red pepper flakes (optional)

Instructions

  • Place the mushrooms in a small skillet, over a medium-high heat. Cover the skillet, and cook for two minutes, or until the pan is hot and the mushrooms start to sizzle. sprinkle with salt and pepper, add 1/3 cup of water, and cover again. Check every two minutes, until the mushrooms are cooked through. Remove from heat, and place the mushrooms and liquid into a separate bowl, to keep the liquid from evaporating
  • Place a large skillet, or small stockpot, over a medium-high heat. When it’s hot, add the olive oil, and then the chicken. Sprinkle with salt and pepper, and brown it on both sides
  • Remove the chicken from the pan, and reduce the heat to medium. Add the onion and pepper, and sauté for 5 minutes, or until it starts to soften
  • Add the stock. Crush the tomatoes by hand, and add them to the stock. Add the olives, reserved mushrooms, and oregano. Sprinkle with salt and pepper, and bring to a simmer
  • Stir in the farro, and simmer, covered, for 5 minutes
  • Return the chicken to the pan, and simmer, covered for 20-25 minutes, or until the chicken and farro are cooked through
  • Season to taste with salt, pepper, and red pepper flakes
Nutrition Facts
Chicken with Farro
Amount per Serving
Calories
454
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
8
g
Cholesterol
 
6
mg
2
%
Sodium
 
602
mg
26
%
Potassium
 
870
mg
25
%
Carbohydrates
 
76
g
25
%
Fiber
 
16
g
67
%
Sugar
 
9
g
10
%
Protein
 
14
g
28
%
Vitamin A
 
1512
IU
30
%
Vitamin C
 
66
mg
80
%
Calcium
 
94
mg
9
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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