Chicken with farro and rainbow carrots

I wanted to try something different with the contents of my fridge, so here I go. 

Chicken thighs were on sale, I still wash it with vinegar despite the organic and no hormone labels. I cut some of the fat off too, because you just want some there for the crisp factor but they do have a bit much.

Pat dry and season, I did the standard, s/p with a hot pepper mix I found.

In a Dutch oven or large nonstick, on medium high heat, sear skin side down, then season the other side.

This is farro, a wheat based grain that is pretty hearty and I’ve just learned about it. You can cook it like rice, with a 2:1 ratio for about 25 minutes.

I had onions hanging around, so I chopped those along with some garlic.

Sauté onions

Add brussel sprouts, I cut them into 4, so they were really just like cabbage, but you can use left over cooked ones if you have them around.

Then add the farro with a 2:1 ratio of liquid, here I used only 1/4 a cup with 3/4 of stock because I was adding carrots and they will need to steam.

Add a root veg, some garlic and thyme. You can also use sweet potatoes, parsnips, turnips, or beets.

Return the chicken 

Bake in oven 350 for about 30 min. If you want to use chicken breasts, you should make this without the farro, and you may only need 15 min if they are boneless.  You can also simmer on stove if it’s too hot for the oven.

Top with some fresh parsley, lemon zest, or parmigiana.

It came out well, but I prefer the brussel sprouts crispy, here they were just like cabbage. Next time I may try kale.


2 Comments Add yours

  1. eniola ayanlola says:

    Looks delicious! I’m going to try this recipe!

    Liked by 1 person

    1. Stacie says:

      I did farro with beets and onion last night. So good!


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