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)

  1. 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
  2. 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
  3. 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
  4. 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
  5. Stir in the farro, and simmer, covered, for 5 minutes
  6. Return the chicken to the pan, and simmer, covered for 20-25 minutes, or until the chicken and farro are cooked through
  7. Season to taste with salt, pepper, and red pepper flakes

Makes 4-6 servings