EASY TUSCAN CHICKEN AND FARRO SKILLET
Farro is a wonderful grain that imparts incredible texture in the one-skillet meal. I use cantanzaro herbs from the Savory Spice Shop® because they're a notch above simple Italian seasoning.
Provided by thedailygourmet
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- Heat a large oven-safe skillet over medium-high heat. Add olive oil.
- Season chicken breasts with 1 tablespoon Italian seasoning and 1/2 teaspoon garlic salt; place in the hot skillet. Sear until golden but not cooked through, 1 to 2 minutes per side. Remove to a plate.
- Add butter to the skillet. Add onion to melted butter and cook, stirring occasionally, until onions have caramelized, 5 to 6 minutes. Add mushrooms and garlic and cook, stirring, until mushrooms have softened slightly, 3 to 4 minutes. Season with remaining 1 teaspoon garlic salt and 1/2 teaspoon Italian seasoning; stir until fragrant, another 30 seconds.
- Add chicken broth and farro; bring to a boil. Reduce heat to medium-low, add chicken breasts back into the skillet, nestling them into the vegetables. Cover skillet and simmer until farro has absorbed all the broth, 40 to 45 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Sprinkle 1/2 cup Parmigiano-Reggiano cheese over chicken and vegetables in the skillet.
- Bake in the preheated oven until cheese has melted and is golden brown, 8 to 10 minutes. Serve with remaining cheese, if desired.
Nutrition Facts : Calories 394.6 calories, Carbohydrate 39.3 g, Cholesterol 85.1 mg, Fat 13 g, Fiber 1.3 g, Protein 33.8 g, SaturatedFat 5 g, Sodium 1250.3 mg, Sugar 1.9 g
ONE-SKILLET ITALIAN CHICKEN, SPINACH, AND FARRO
I make a similar dish with rice and decided to substitute it with farro. We all loved it! I serve this with a side of crusty bread with butter and a salad.
Provided by tcasa
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 2
Number Of Ingredients 11
Steps:
- Heat a skillet over medium heat and grease with cooking spray. Cook chicken and onion until chicken is cooked through and no longer pink in the center, 5 to 10 minutes. Remove chicken.
- Pour chicken broth into skillet and bring to a boil. Stir in farro. Cover, reduce heat, and cook until most of the liquid has been absorbed, 15 to 20 minutes. Return chicken to skillet. Stir in diced tomatoes with liquid, spinach, basil, and parsley. Season with salt and pepper. Reduce heat, cover, and simmer for 5 to 7 minutes. Remove from heat. Let stand for 3 to 5 minutes, covered.
- Serve topped with Parmesan cheese.
Nutrition Facts : Calories 601.4 calories, Carbohydrate 82.7 g, Cholesterol 105.8 mg, Fat 9 g, Fiber 4.4 g, Protein 53 g, SaturatedFat 2.1 g, Sodium 1498.4 mg, Sugar 8.1 g
SKILLET-ROASTED CHICKEN WITH FARRO AND HERB PISTOU
Provided by Sean Brock
Categories Chicken Herb Poach Roast Dinner Fall Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2-4 servings
Number Of Ingredients 15
Steps:
- Whisk 1/3 cup olive oil, 1 tablespoon chives, and next 7 ingredients in a medium bowl. Divide marinade between 2 (gallon-size) resealable plastic freezer bags. Season chicken with 2 1/2 teaspoons salt; place 1 chicken half in each bag. Seal bags, releasing excess air. Chill overnight.
- Place bags side by side in a large pot. Add cold water to cover by 2". Heat water over medium heat until an instant-read thermometer registers 150°F. Turn off heat, cover, and poach chicken for 50 minutes. Transfer bags to a large bowl of ice water to cool, about 15 minutes. Remove chicken from bags; pat dry.
- Preheat oven to 450°F. Heat vegetable oil in a large cast-iron skillet over high heat. Add chicken halves, skin side down, so chicken sits against sides of pan. Cook, moving chicken occasionally for even cooking, until skin is browned all over. Flip chicken and transfer skillet to oven. Roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, about 15 minutes. Let rest for 10 minutes.
- To serve, divide Farro with Acorn Squash and Kale among plates. Place chicken on top of farro. Drizzle 1/4 cup Herb Pistou around farro. Drizzle 1 teaspoon extra-virgin olive oil over each plate. Squeeze lemon halves over chicken. Sprinkle 2 tablespoons chives over.
SKILLET CHICKEN AND FARRO WITH CARAMELIZED LEEKS
This very savory skillet dinner features golden pieces of bone-in chicken nestled in a leek and farro pilaf. You might be surprised to see the leek greens used along with the whites. But, because the slices are sautéed until tender and then simmered with the farro, they turn soft and sweet, and contribute loads of deep onion flavor. (Added bonus: It's nice to use the whole vegetable.) A simple tomato relish garnishes the top, adding juicy freshness to this hearty one-pot meal.
Provided by Melissa Clark
Categories weekday, poultry, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Pat chicken dry with paper towels. Season all over with salt and pepper, and set aside while preparing the leeks.
- Trim roots from leeks, then cut away any wilted, yellowing or browned parts from the greens. Slice leeks in half lengthwise. Wash well under cold running water to remove any soil, then shake dry. Thinly slice the leeks (including the greens) into half-moons. You should have about 6 cups. Measure out about 2 tablespoons of sliced leek whites and set them aside for garnish.
- In a large skillet, heat 1 tablespoon oil over medium-high heat. When the oil thins and coats the bottom of the pan, add half the chicken and cook until browned on both sides, 4 to 6 minutes per side. Transfer the chicken to a plate and repeat with remaining chicken.
- Add remaining 1 tablespoon oil to the skillet and stir in the leeks and a pinch of salt. Sauté until tender and golden brown, 10 to 13 minutes. Add the garlic and cook until golden, 2 to 3 minutes. Stir in spices, thyme and tomato paste, and cook until tomato paste darkens and caramelizes, 2 to 3 minutes.
- Pour in chicken stock and bring to a simmer, scraping up the browned bits on the bottom of the pan. Stir in farro and 1 teaspoon salt. When the liquid comes to a simmer, reduce the heat to medium-low and nestle in the browned chicken, skin-side up; pour in any juices from the plate. Cover pan and let cook until the farro is tender and the chicken is cooked through, 25 to 30 minutes.
- Meanwhile, in a small bowl, toss together the reserved leek whites, chopped tomatoes and parsley. Season to taste with salt, pepper and an acid like lemon or lime juice or vinegar. The mixture should taste tangy and bright.
- Discard the thyme sprigs, and serve chicken and farro topped with some of the tomato mixture.
SKILLET FARRO AND BRUSSELS SPROUTS
This is one of my absolute favorite side dishes for roast chicken or just about anything else. The flavors of lemon and Brussels sprouts are bright and fresh, and the texture is amazing.
Provided by Kevin Gillespie
Categories side-dish
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Once the chicken has been cooked and set aside to rest, continue to heat the cast-iron skillet on high with about 2 tablespoons of chicken fat coating the bottom. For a vegan alternative, heat up 2 tablespoons of olive oil. Add the cooked farro in a single, even layer and cook undisturbed until it puffs up and begins to brown, 2-3 minutes. Drizzle with olive oil, stir, and add the Brussels sprouts leaves, along with a big pinch of salt, pepper, and the sliced garlic. Stir again and and cook until the Brussels sprouts begin to wilt, about 1-2 minutes. Turn off the heat, add the lemon juice, and finish with a drizzle of olive oil.
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- Whisk 1/3 cup olive oil, 1 Tbsp. chives, and next 7 ingredients in a medium bowl. Divide marinade between 2 (gallon-size) resealable plastic freezer bags. Season chicken with 2 1/2 tsp. salt; place 1 chicken half in each bag. Seal bags, releasing excess air. Chill overnight.
- Place bags side by side in a large pot. Add cold water to cover by 2". Heat water over medium heat until an instant-read thermometer registers 150°. Turn off heat, cover, and poach chicken for 50 minutes. Transfer bags to a large bowl of ice water to cool, about 15 minutes. Remove chicken from bags; pat dry.
- Preheat oven to 450°. Heat vegetable oil in a large cast-iron skillet over high heat. Add chicken halves, skin side down, so chicken sits against sides of pan. Cook, moving chicken occasionally for even cooking, until skin is browned all over. Flip chicken and transfer skillet to oven. Roast until an instant-read thermometer inserted into thickest part of thigh registers 165°, about 15 minutes. Let rest for 10 minutes.
- To serve, divide Farro with Acorn Squash and Kale among plates. Place chicken on top of farro. Drizzle 1/4 cup Herb Pistou around farro. Drizzle 1 tsp. extra-virgin olive oil over each plate. Squeeze lemon halves over chicken. Sprinkle 2 Tbsp. chives over.
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