Farro Cacciatore


  • 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


  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.
Nutritional Analysis Per Serving:

Calories 478, Fat 14g, Cholesterol 141mg, Sodium 580mg, Carbohydrate 41g, Protein 42g, Calories from fat 27%.