One Pot Chicken with Farro

One Pot, Quietly Abundant

There is something deeply satisfying about a dish that asks you to wait. You season the chicken and let it rest. You brown it slowly, then set it aside. You coax the vegetables down into something soft and fragrant before the whole thing comes together under a lid, patient and unhurried. Farro is the right grain for this kind of cooking — it holds its shape, it absorbs without disappearing, and it carries the warmth of whatever it's given. This is a weeknight meal that doesn't feel like a compromise.

Ingredients

• 6 skinless, bone-in chicken thighs (about 2 1/4 lb.)
• 1 tablespoon Alessi White Wine Vinegar
• 2 teaspoons dried oregano
• Alessi Sea Salt, to taste
• Alessi Black Peppercorns, to taste
• 2 tablespoons Alessi Extra Virgin Olive Oil
• 1 cup yellow onion, chopped
• 1 small red bell pepper, cut into 2 in. long, 1/2 in. thick strips
• 1 small green bell pepper, cut into 2 in. long, 1/2 in. thick strips
• 1 tablespoon Alessi Garlic Puree
• 1/2 teaspoons Vigo Saffron Threads (optional)
• 1/2 teaspoons ground cumin
• 1 1/2 cups unsalted chicken stock
• 3/4 cups uncooked Alessi Farro, rinsed and drained
• 1/2 cans Alessi 28oz Crushed Tomatoes
• 6 large pimiento-stuffed green olives, sliced
• 1/2 ounces frozen petite green peas

Instructions

1. Combine chicken, vinegar, oregano, salt, and black pepper in a bowl.
2. Coat chicken on all sides.
3. Let stand for 20 minutes.
4. Heat extra virgin olive oil in Dutch oven over medium-high heat.
5. Add chicken thighs to pan in single layer.
6. Cook until well browned, about 3 minutes per side.
7. Remove chicken from skillet.
8. Reduce heat to medium.
9. Add onion, red bell pepper, green bell pepper, and garlic puree.
10. Cook for 5-7 minutes, or until tender.
11. Stir in saffron and cumin. Cook 1 minute.
12. Add chicken stock, farro, and tomatoes. Increase heat to high, bring to boil.
13. Return chicken to pan. Reduce heat to medium-low. Cover and cook until chicken is done, about 20 minutes.
14. Stir in olives and peas. Cook until peas are tender, about 3 minutes.
15. Plate and serve.