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Farro Cacciatore

  • Serves 4

Ingredients

  • Ingredients

    • 1 tablespoon olive oil
    • 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch chunks
    • Kosher salt and coarsely ground black pepper to taste
    • 1 (8 oz.) onion, sliced
    • 1 (8 oz.) red bell pepper, sliced into 1/4-inch strips
    • 1 (4 oz.) cup button mushrooms, quartered
    • 1 tablespoon chopped marjoram
    • 3/4 cup low sodium chicken broth
    • 1/4 cup red wine
    • 1 cup California Black Ripe Olives, halved
    • 2 cups cooked semipearled farro

Directions

  1. Heat oil in a large high-sided sauté pan over medium-high heat.
  2. Add chicken thighs, season with salt and pepper to taste and cook for 3-5 minutes, stirring occasionally, until evenly browned. Transfer to a clean plate and set aside.
  3. Stir onions, peppers, mushrooms and marjoram into pan and cook over medium heat for 4-6 minutes, stirring occasionally.
  4. Pour in chicken stock and wine and bring to a boil.
  5. Return chicken to pan, add California Ripe Olives and cover.
  6. Turn heat down to low and simmer for 15 minutes. Mix farro into cacciatore and serve immediately.