Serves:
4 people
Cooking Time:
40 minutes
Total Time:
40 minutes
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Ingredients
- 2 tablespoon oil (divided)
- 1 lb chicken thighs
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 shallot, minced
- 3 cloves garlic, minced
- 2 teaspoons thyme
- ½ cup white wine
- 4 cups water
- 2 tablespoons Yondu Vegetable Umami
- 1 cup Bob’s Red Mill Organic Farro
- 1 small butternut squash, peeled and cubed (about 2 cups)
- 1 cup kale, destemed and thinly sliced
- ½ cup parmesan cheese
Instructions
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- Preheat oven to 400 degrees Fahrenheit.
- Season chicken thighs with salt and pepper. Heat half of the oil in a large cast-iron skillet over medium-high heat. Add chicken thighs skin side down and sear until golden brown, about 5-7 minutes. Flip chicken and transfer to the oven and cook for 20-25 minutes. Once juices run clear, remove them from the oven and transfer them to a serving platter.
- Heat oil in a large skillet to medium and add the minced shallot, garlic, and thyme. Saute until fragrant then add Bob’s Red Mill Organic Farro and toast for a few minutes. Deglaze the pan with white wine and let reduce until the wine is nearly gone.
- Pour in water. Once simmering add Yondu Vegetable Umami and cubed butternut squash. Let simmer for 30-40 minutes, until farro is al dente, then stir in kale and parmesan cheese. Season with salt and pepper.
- Divide farro among plates and top with one or two roasted chicken thighs. Garnish with thyme and shaved parmesan.
