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 Farroand 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 Umamiand 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.