Herb-Roasted Chicken with Lemon Farro Pilaf
20min
45min
1
650
Chef's Note
This dish transforms the original seafood recipe into a flavorful chicken dish with a hearty farro pilaf. The key to juicy chicken is not to overcook it. You can substitute quinoa or pearl barley for the farro if preferred. The lemon and herbs provide bright, fresh flavors that complement the nutty farro beautifully. This dish pairs well with the same dry white wine used in cooking.
Tags
Ingredients
8 ounces boneless chicken thighs
3 tablespoons unsalted butter
1/3 cup dry white wine
1 medium shallot
2 cloves garlic
1/2 cup farro
2 cups chicken broth
1 medium lemon
1/4 cup Parmesan cheese
2 sprigs fresh thyme
1 sprig fresh rosemary
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley
1 cup baby spinach
Instructions
- 1
Begin by bringing the 2 cups of chicken broth to a simmer in a small saucepan. Keep warm over low heat.
- 2
Finely dice 1 medium shallot and mince 2 cloves of garlic. Zest and juice 1 medium lemon, keeping them separate.
- 3
Pat 8 ounces of boneless chicken thighs dry with paper towels. Season with salt and pepper on both sides.
- 4
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add half of the diced shallot and cook for 2 minutes until translucent.
- 5
Add 1/2 cup of farro to the saucepan and stir for 1-2 minutes until the grains are coated with oil and slightly toasted.
- 6
Pour 1/4 cup of the white wine into the farro and stir until absorbed.
- 7
Begin adding the warm chicken broth 1/2 cup at a time, stirring frequently and waiting until each addition is mostly absorbed before adding more. This process will take about 25-30 minutes until the farro is tender but still has a slight chew.
- 8
Meanwhile, heat 1 tablespoon of butter in a non-stick skillet over medium-high heat.
- 9
Add the chicken thighs to the hot pan and cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature of 165°F). Remove to a plate and cover loosely with foil.
- 10
In the same pan, add the remaining diced shallot and cook for 1 minute. Add 1 minced garlic clove and cook for 30 seconds until fragrant.
- 11
Pour the remaining white wine (about 2-3 tablespoons) into the pan and scrape up any browned bits. Let it reduce by half, about 2 minutes.
- 12
Lower the heat and add 2 tablespoons of butter, the leaves from 2 sprigs of thyme, and the leaves from 1 sprig of rosemary, finely chopped. Swirl the pan until the butter is melted and the sauce is slightly thickened.
- 13
When the farro is tender, stir in 1 cup of baby spinach and let it wilt. Then stir in 1/4 cup grated Parmesan cheese, 1 teaspoon of lemon zest, and 1 tablespoon of lemon juice. Season with salt and pepper to taste.
- 14
Slice the chicken thighs against the grain. Spoon the farro pilaf onto a plate, place the sliced chicken on top, and drizzle with the herb butter sauce.
- 15
Garnish with 1 tablespoon of chopped fresh parsley and additional lemon zest if desired.
Nutrition Information (per serving)
650
35g
52g
34g
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