Chicken with Farro
½ pound mushrooms, sliced
6-8 skinless, bone-in chicken thighs
2 tablespoons olive oil
1 onion, peeled and sliced
1 large red bell pepper, cut into strips
2 cups chicken stock
1 14 oz can whole tomatoes
½ cup Kalamata olives, chopped
2 teaspoons dried oregano
1 ½ cups uncooked farro, rinsed and drained
salt
pepper
red pepper flakes (optional)
- 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
Makes 4-6 servings