Chicken Thighs with Farro
Serves 4
What to Pair With
Enjoy!
Ingredients
4 bone-in chicken thighs
Salt
Pepper
1/2 onion, sliced
1/2 lemon, sliced
1 cup farro
2 cups broth
2 cups spinach
1 cup sun-dried tomatoes, sliced into strips
Parsley
Preparation
Preheat oven to 400 degrees.
Heat a large skillet or dutch oven (that has a cover) over medium heat.
Season the chicken thighs on both sides with salt and pepper.
Sear the chicken skin-side down for 6-8 min until browned and easy to flip.
Sear the opposite side for 2 min and remove and set aside.
In the same pan, add the onion and lemon and cook for 5 min.
Add the farro, broth, spinach and tomato. Add 2 tsp salt. Stir to combine.
Add back the chicken, cover and put into the oven.
Cook for 30-35 min until farro is softened.
Remove from oven and serve with parsley.
Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!