So let’s talk about this farro love affair I have going on. Remember this? My feelings toward this super grain simply hasn’t changed. If anything, I’ve fallen deeper. So it should come as no surprise that I am two-thumbs-up’ing this One Pot Savory Chicken + Farro.
Let’s chat farro for a second, you guys. Have you tried it? Whats your favorite way to prepare it? Salads, soups, pilaf’s, breakfast cereals, risotto? Check me off for all of the above and then some.
I can’t tell you how nuts I am about it. Rice happens rarely anymore in our home simply because farro has replaced it. It is a whole grain that is packed full of goodness. Farro is similar to quinoa in the nutrient department but it dominates quinoa in the flavor and texture department in my book. It’s like a heartier, more flavorful rice. A cross between rice and barley, maybe. And it cooks just beautifully leaving you with the most tender, nutty, wholesome grain with the most wonderful chew to it. Huge fan.
So it only makes sense for me to attempt to turn you onto it, too, in case your affair hasn’t begun yet. And this recipe right here is a great place to start. One pot. Simple ingredients. 45 minutes. Fall off the bone chicken. Perfectly cooked, flavor-loaded farro. Healthy. Comforting. Deliciousness.
Did I mention fall off the bone chicken?
It’s your protein, grain and veggies all in one fabulous package and it couldn’t be more simple to do. Little to no cleanup isn’t too shabby either.
Sear your chicken. Brown your onions. Add the rest of the ingredients to the pot. Put it in the oven and what do you get? Bippity Boppity One Pot Savory Chicken + Farro. It’s magical!
One Pot Savory Chicken + Farro
notes: farro can be found in the grain/rice section of most markets. here is the brand/variety I use.
inspired by this recipe
2 Tablespoons Olive Oil
1 Tablespoon Butter
4 Split Bone-In Skin-On Chicken Breasts (about 2 pounds total)
1 Large Yellow Onion, finely chopped
2 Large Garlic Cloves, finely chopped
2 Sprigs Fresh Thyme
1 Teaspoon Kosher Salt
1/4 Teaspoon Black Pepper + more for seasoning the chicken
1 1/2 Cups Farro
3 Cups Chicken Stock
1 1/2 Cups Carrot Pieces or Baby Carrots
Preheat oven to 375. Heat the olive oil and butter in a large dutch oven or oven save pot over medium high heat and season both sides of the chicken with salt and pepper. Add the chicken, skin side down, to the pot and cook until skin begins to brown and turn golden, about 2 minutes. Flip the chicken over and brown for 1 additional minute. Remove chicken and place on a plate; set aside.
Turn heat down to medium, add onion to the same pot and cook until onion begins to brown and soften, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in the thyme, salt, pepper, farro and chicken stock. Bring to a simmer. Once at a simmer place chicken back in the pot, skin side up, and sprinkle the carrots over the top. Cover the pot and place in the oven. Cook for 30 minutes or until farro is tender. Remove lid, place back in the oven and cook for 10-12 additional minutes or until liquid is absorbed. Serves 4-6