Pan Roasted Chicken with Cherry-Spinach Farro


Pan Roasted Chicken with Cherry-Spinach Farro

By: Executive Chef Dan Merola, Roots Café

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FARO

INGREDIENTS

  • 1 cup uncooked farro
  • 1 1/8 teaspoons salt
  • 1/4 cup dark cherry balsamic vinegar
  • 1 tablespoon honey
  • Pinch of black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 cups shredded roasted chicken
  • 1 1/2 cups fresh sweet cherries (about 20), pitted and halved
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup chopped fresh mint
  • 2 cups chopped or torn spinach

DIRECTIONS

  • Combine farro, 3 cups water and 1/2 teaspoon of the salt in a medium lidded pot.
  • Bring to a boil; reduce heat to a low simmer, cover and cook 50 minutes or as per package directions.
  • Drain and pour into a bowl.
  • Meanwhile, whisk together 2 tablespoons of the balsamic vinegar, the honey, 1/8 teaspoon of the salt and the pepper in a medium bowl.
  • In a slow stream, whisk in olive oil until well combined.
  • Pour over hot, drained farro.
  • Mix well and cover bowl with plastic wrap.
  • Refrigerate at least 2 hours or overnight.
  • Cherries, almonds, mint, remaining 1/2 teaspoon salt and remaining 2 tablespoons vinegar.
  • Sautee spinach and add to mixture.
  • Take entire mixture and warm on baking sheet for 10 minutes on 300 degree F or to preferred heat (can also be eaten cold, warm, or room temp)

CHICKENRecipe e10 chicken and farro

INGREDIENTS

  • 2 whole airline chicken breasts or boneless skin-on chicken breasts (6 to 8 ounces each)
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon canola oil
  • 1 cup homemade or store-bought low-sodium chicken stock
  • 1 1/2 teaspoons powdered gelatin
  • 1 small shallot, minced (about 1 tablespoon)
  • 1 tablespoon minced fresh rosemary leaves
  • 1 (1 1/2-inch) piece of peeled zest plus 1 1/2 tablespoons fresh juice from 1 lemon
  • 2 tablespoons unsalted butter
  • 2 teaspoons soy sauce

DIRECTIONS

  • Adjust oven rack to center position and preheat oven to 450°F.
  • Pat chicken breasts dry and season generously with salt and pepper.
  • Heat oil in an oven-safe medium stainless steel skillet over high heat until just starting to smoke.
  • Carefully lay chicken breasts into hot skillet skin side down.
  • Cook without moving until skin is deep golden brown and very crisp, about 6 minutes.
  • Carefully flip chicken breasts and transfer skillet to the oven.
  • While chicken roasts, add stock to a liquid measuring cup and sprinkle gelatin over the top. Set aside.
  • Cook chicken until an instant-read thermometer inserted into the thickest part of the chicken breasts registers 150°F, about 7 to 12 minutes.
  • Remove skillet from oven and transfer chicken to a cutting board.
  • Set aside to rest while you make the pan sauce.
  • Pour off all but 1 tablespoon of fat from the skillet and place over high heat.
  • Add shallots and rosemary and cook, stirring, until softened and fragrant, about 30 seconds.
  • Add stock/gelatin mixture and lemon zest and cook, scraping up any browned bits from the bottom of the pan with a wooden spoon.
  • Continue cooking on high heat until sauce is reduced by about two-thirds, 5 to 8 minutes.
  • Stir in butter, soy sauce, and lemon juice and cook at a hard boil until emulsified, about 30 seconds.
  • Remove from heat and set aside.
  • Slice chicken breasts into three pieces on a sharp bias and transfer to individual serving plates.
  • Taste sauce and season with salt and pepper.
  • Spoon sauce over the chicken and serve immediately.

 

Recipe by: Executive Chef Dan Merola, Roots Café

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