Chicken Thighs Braised with Farro

It has been a while since my last post. Life has been in the way. Nonetheless, things are good now, and I am feeling creative again. What you see above is a fun variation on French farmhouse cooking. I think you will like it.

Preheat the oven to 350 degrees.

Ingredients

6 bone in, skin on chicken thighs

1 small onion large sliced in half rings.

1 large carrot sliced at an angle, 1/8th inch thick

1 large celery stalk, sliced at an angle, in 1/8th inch pieces

1/2 bell pepper, pith and seeds removed and diced in 1/4 inch size.

Four large baby bella mushrooms, cut in bite size pieces.

1 large clove of garlic, minced

1 cup farro (not pearled)

1 Tbs. tomato paste

Splash of Worcestershire sauce

1 bay leaf

2 large sprigs thyme

2 sage leaves

Enough salt free chicken stock to cover the bottom 2/3rds of the chicken.

Salt and pepper to taste

Method

Trim any excess fat or skin from the thighs. Salt and pepper generously and set aside.

Chop the vegetables, and tie the stems of the herbs together with kitchen thyme. Put the herb bundle in two cups of the chicken stock to hang out.

Add a Tbs. of high temperature oil to your braising pan. Place on medium heat until it shimmers. Salt and pepper the chicken and place skin side down in the pan. Do not move the chicken until it self releases. When the skin is dark brown, turn the chicken over and cook three more minutes. Remove the chicken and set aside.

Reduce the heat to medium low and add the onion, carrot, peppers, mushrooms, and celery. Saute until the vegetables soften. Add the tomato paste and continue to cook until the paste turns dark red. add the garlic and cook until fragrant.

Add the farro and the chicken stock with the herbs to the pan. Add the Worcestershire sauce. Stir and taste. Adjust the salt and pepper if needed.

Return the chicken and juices to the pan. Add stock as needed to submerse 2/3 of the chicken. Increase the heat to medium high and bring to just boiling. Cover and place the pan in the oven.

Cook 20 minutes and check the farro. It should be al dente. Continue cooking if needed.

Serve with a green leafy salad and good bread.