It is not often you will come across passion and poultry being used in one sentence, but I must admit that I am quite enamored with chicken for some strange reason. It is only chicken that I have an addiction for, not all poultry, but unfortunately, “A Passion For Chicken” does not quite roll off the tongue the way “A Passion For Poultry” does.
Quite honestly, I think I could easily eat chicken twice a day for months (if not years) and never get bored, much to my husband’s dismay. Oh, he likes chicken, do not get me wrong, but he just has not acquired the same love for the tender bird that I have. This does create a quandary each day when I am deciding what to prepare for dinner, but I do compromise, and I attempt to vary our meals with other types of protein and try to limit my chicken fix to just a few times a week.
My husband and I have dabbled in maintaining a plant-based diet throughout the years, and while after a few weeks, my husband finds himself craving seafood, I crave chicken. It might seem strange that being a chicken owner (I have twelve hens), I continue to eat chicken, but I would never eat one of my “girls,” I am just fine buying chicken at the store.
This dish is a meal on one plate, containing a healthy grain, chicken thighs, spinach, and tomatoes. I recently made this dish for myself while my husband was off on a cycling trip, and I thoroughly enjoyed it three nights in a row.
Farro is an ancient grain that is used quite commonly in Umbria, Italy, where we live a few months each year, and as well as being nutritious, it has a delicious nutty flavor. Apart from a loaf of crusty Italian bread, this dish is a complete meal that the entire family will enjoy.
- 1 Cup Pearled Farro
- 1/2 Cup Olive Oil, Divided
- 1 Pound Cherry Tomatoes
- 6 Chicken Thighs, With Bone & Skin
- 1/2 Cup All-purpose Flour
- Salt & Pepper
- 3 Garlic Cloves, Minced
- 2 Tablespoons Honey
- Juice From 1 1/2 Lemons
- 2 Tablespoons Fresh Oregano Leaves
- 3 Cups Baby Spinach Leaves
- 3 Tablespoons Chopped Fresh Parsley Leaves
- 3 Tablespoons Chopped fresh Basil
- Bring a saucepan with lightly salted water to a boil, then cook the farro for about 20 minutes or until just tender to the bite.
- Drain and set aside.
- In a large ovenproof skillet, heat 1/4 cup olive oil and add the cherry tomatoes along with a pinch of salt.
- Cook for about 5 minutes until the tomatoes soften and just begin to burst.
- Set the tomatoes aside.
- Preheat oven to 365 degrees F. and wipe out the skillet with paper towels.
- Place the flour in a shallow bowl.
- Season the flour with salt and pepper.
- Add 3 tablespoons of oil to the skillet and heat over a medium burner.
- Dredge the chicken in the flour and brown well, about 5 minutes each side.
- Roast the chicken in the oven for about 12 to 15 minutes or until the juices run clear.
- Remove the chicken from the oven and place on a plate.
- Add the remaining olive oil to the skillet and heat over medium heat then add the garlic.
- After a minute or two, whisk in the honey, lemon juice, and oregano.
- Add the cooked farro the spinach, basil, and parsley, and cook for a minute or two until the spinach has wilted.
- Season with salt and pepper.
- Spoon the farro mixture onto a large platter, then place the chicken on top.
- Spoon the tomato mixture along with their juices over the chicken and farro mixture and serve immediately.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 932Total Fat: 55gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 42gCholesterol: 250mgSodium: 555mgCarbohydrates: 61gFiber: 10gSugar: 22gProtein: 57g