One-Pan Chicken Recipes: Healthy Skillet Chicken & Farro Recipe With Caramelized Leeks by Jan Mostrom

Poultry Dinner
21 days ago
One-Pan Chicken Recipes: Healthy Skillet Chicken & Farro Recipe With Caramelized Leeks

I get so tired of my own cooking I often look for inspiration from others. I love this chicken and farro recipe I found in the New York Times cooking section. It was delicious and easy to make. Add a side of broccoli or your favorite vegetable and it is a wonderful complete meal.

Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Servings: 4 to 6

Ingredients

Here's how to make it: 

  1. Pat chicken dry with paper towels. Season all over with salt and pepper. Set aside while preparing the leeks.
  2. Trim roots from leeks, then cut away any wilted, yellowing or browned parts from the greens. Slice leeks in half lengthwise. Wash well under cold running water to remove any soil, then shake dry. Thinly slice the leeks (including the greens) into half moons. You should have about 6 cups. Measure out about 2 tablespoons of sliced leek whites and set them aside for garnish.
  3. In a large skillet, heat 1 tablespoon oil over medium-high heat. When the oil thins and coats the bottom of the pan, add half the chicken and cook until browned on both sides, 4 to 6 minutes per side. Transfer the chicken to a plate and repeat with remaining chicken.
  4. Add remaining 1 tablespoon oil to the skillet and stir in the leeks and a pinch of salt. Sauté until tender and golden brown, 10 to 13 minutes. Add the garlic and cook until golden, 2 to 3 minutes. Stir in spices, thyme and tomato paste, and cook until tomato paste darkens and caramelizes, 2 to 3 minutes.
  5. Pour in chicken stock and bring to a simmer, scraping up the browned bits on the bottom of the pan. Stir in farro and 1 teaspoon salt. When the liquid comes to a simmer, reduce the heat to medium-low and nestle in the browned chicken, skin-side up. Pour in any juices from the plate. Cover pan and let cook until the farro is tender and the chicken is cooked through, 25 to 30 minutes.
  6. Toss together the reserved leek whites, chopped tomatoes and parsley. Season to taste with salt, pepper and an acid like lemon or lime juice or vinegar. The mixture should taste tangy and bright.
  7. Discard the thyme sprigs. Serve chicken and farro topped with the tomato mixture.

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Elisa A. Schmitz 30Seconds
Oh, wow! This looks DELISH, Jan Mostrom . I can't wait to try it! Thanks for sharing the yum. I love one-pan meals!
Jan Mostrom
I loved it as did friends and family and the broccoli rounded it out just perfectly! It has rich flavors that I don't normally cook with so it was fun to find a new dish to rotate in the schedule!
Cassiday
Mmm, looks so good. 😋

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