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
- 1½ 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.