|2 servings||calories per servings 680||protein serving 41 g||carbs per serving 94 g||total fat per serving 24 g|
Roasted chicken is a weeknight staple for many. By seasoning and searing it in a pan first, you get plenty of that tasty, golden color before it hits the oven to cook until juicy and tender. We love our greens just as they are, but adding lots of garlic and kalamata olive gives them a salty, tangy twist no one can refuse. Bouncy farro, an ancient grain derived from a specific variety of wheat, is cooked with onion and bouillon before a bit of butter is melted in to make it extra savory. With a final garnish of freshly chopped oregano, dinner is ready to be served and savored.
|Nutrition Facts||/ Per Serving|
|Total Fat||24 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||94 g|
|Dietary Fiber||14 g|
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.
• Place a saucepan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add onion. Cook, stirring, until onion is translucent, 2-3 minutes.
• Add farro, bouillon and 1 3/4 cups water.
• When liquid boils, reduce heat to low. Cover, and simmer until farro is tender, 25-30 minutes.
While farro cooks, season chicken on all sides with a total 1/4 teaspoon PeachDish Salt and 1/4 teaspoon pepper.
• Place an ovenproof skillet over high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken. Cook without disturbing until golden-brown on bottom, 1-2 minutes.
• Flip, and cook until golden-brown on other side, 1-2 minutes (chicken will not be cooked through).
• Transfer chicken to a plate.
• Reduce heat to medium-low. Add garlic. Cook, stirring, until fragrant, about 1 minute.
• Add olives and sherry. Cook, scraping up any browned bits, until sherry is reduced by half, 2-3 minutes.
• 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.
• Drain any excess liquid from farro.
• Fold in butter. Taste and adjust seasoning as desired.
• Divide farro between 2 plates.
• Top with greens and chicken.
• Garnish with oregano, and enjoy!
An Atlanta native, Stella’s introduction to Georgia agriculture was through Riverview farms CSA shortly before she started her culinary career at Woodfire Grill in 2007. A year later she moved to England, where she was fascinated by neighborhood butchers who had been buying game from hunters and hanging meat from small local farms for centuries. Her work at Holeman & Finch and Farmburger connected her to Southern farmers, ranchers and cheesemakers, and she worked to incorporate their products into menus. She remains an advocate for local agriculture and is passionate about making their delicious products approachable for home cooks. When she is not in the kitchen she can be found managing Poncey Highland Community Garden, a nascent permaculture garden in Atlanta.Learn More...