About the Dish

  • Onion

    Onion

  • Farro

    Farro

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • Chicken Breast

    Chicken Breast

  • PeachDish Salt

    PeachDish Salt

  • Garlic

    Garlic

  • Olives

    Olives

  • Cooking Sherry

    Cooking Sherry

  • Greens

    Greens

  • Butter

    Butter

  • Oregano

    Oregano

METHOD

1
MISE EN PLACE • Heat oven to 325°F. • Peel and dice onion. • Peel and mince garlic. • Discard tough greens stems. Thinly slice leaves. • Pick and chop oregano leaves.
2
• Place a saucepan over medium heat. Add 1 teaspoon cooking oil. When oil is hot, add onion. Cook, stirring, until onion is translucent, 2-3 minutes. • Add farro, bouillon cube and 1 3/4 cups water. • When liquid boils, reduce heat to low. Cover, and simmer until farro is tender, 25-30 minutes.
3
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt and 1/4 teaspoon pepper.
4
• Place an ovenproof skillet over high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken. Cook without disturbing until bottom is golden-brown, 1-2 minutes. • Flip, and cook until golden-brown on bottom, 1-2 minutes more. (Chicken will not be cooked through). • Transfer chicken to a plate.
5
• Reduce heat to medium-low. Add garlic. Cook until fragrant, about 1 minute. • Add olives and sherry. Cook, scraping up any browned bits, until sherry has reduced by half, 2-3 minutes.
6
• Stir in greens, 1/4 teaspoon PeachDish Salt and 1/2 cup water. • When mixture simmers, nestle chicken and any resting juices in greens. • Bake in oven until greens are tender and chicken is opaque throughout, about 15 minutes.
7
• When farro is tender, drain any excess liquid. • Stir in butter. Taste and adjust seasoning as desired.
8
• Divide farro between 2 plates. • Serve with greens and chicken. Garnish with oregano, and enjoy!

NEVER MISS OUT AGAIN, OPT IN TO RECEIVE OUR NEWSLETTER