I have been a chef with The Chopping Block for almost 2 years now. In that short time, I have learned a lot more about cooking than I ever did in my previous 10 years in restaurant kitchens. A big part of that is due to the fact that I am surrounded by many other talented and passionate professional chefs. One of the ingredients I have recently learned to work with is farro, a healthy ancient grain that has a wonderful flavor and texture. Farro is the Italian name for spelt, a grain related to wheat that is high in protein and fiber.
Pan-Seared Chicken Thighs with Roasted Carrots and Farro
For the chicken and marinade:
1 onion, small dice
2 garlic cloves, minced
1/2 cup white wine
1/2 cup olive oil
4 sprigs thyme, cleaned
10 basil leaves, chopped
1 tsp dried oregano
Combine all ingredients in a large bowl. Add 8 chicken thighs, bone in and skin on to the marinade and let sit in the fridge 12-24 hours prior to cooking.
*Cooking with the bone in and skin on help to retain flavor and moisture, but boneless thighs or breasts can be substituted.
When ready to cook, remove the chicken from the marinade and season with salt and pepper. Using a cast iron skillet over medium low heat, cook chicken skin side down until skin is crispy, about 10 -12 minutes.
Flip and finish cooking on other side 10-12 minutes. Make sure internal temperature reaches 165 degrees in the center at the bone. They can be transferred to the oven to finish.
For the carrots:
4 tablespoons olive oil
1 teaspoon dry oregano
1 tsp dry basil
Salt & pepper to taste
Toss carrots in olive oil, seasonings, and spices. Roast on 400 for 20 minutes until deep brown on the edges.
For the farro:
1 cup farro
1 small onion, small dice
2 cloves garlic, chopped
1/2 cup white wine
2 cups chicken stock or broth
Sauté onions and garlic until translucent and fragrant. Add the farro and cook 2 minutes longer. Deglaze with white wine, add stock, salt, and pepper. Cook until tender, approximately 30 minutes. Plate all components of the meal and serve.
If you want to learn more about working with farro, try one of these recipes at home:
