Grilled Rosemary Chicken with Farro Risotto
Grilled Rosemary Chicken with Farro Risotto
Farro retains a pleasant chewiness as it absorbs the flavorful stock. You can marinate the chicken overnight in a zip-top plastic bag.
Ingredients
- 3 tablespoons olive oil divided
- 1 tablespoon chopped fresh rosemary
- 5 garlic cloves minced
- 3 skinless boneless chicken breast halves (6 ounce breasts)
- 1 1/2 cups boiling water
- 1 ounce dried porcini mushrooms
- 2 3/4 cups unsalted chicken stock such as Swanson
- 1 1/2 cups finely chopped onion
- 1 tablespoon chopped fresh thyme
- 1 cup uncooked pearled farro
- 1/2 cup dry white wine
- 1/2 teaspoon kosher salt divided
- 3 cups Lacinato kale stemmed and sliced
- 1 ounce Parmesan cheese (about 1/4 cup) grated
- 1/2 teaspoon freshly ground black pepper divided
- Cooking spray
- 2 tablespoons fresh flat-leaf parsley chopped
Instructions
Marinade Chicken
- Combine 2 tablespoons oil, rosemary, and garlic in a bowl.
- Add chicken; toss to coat.
- Cover and let stand at least 30 minutes.
Prepare Mushrooms
- Combine 1 1/2 cups boiling water and mushrooms in a small bowl; let stand 15 minutes.
- Strain through a fine mesh sieve over a medium saucepan.
- Chop mushrooms; set aside.
- Add chicken stock to pan with soaking liquid; bring to a simmer over medium heat.
Cook Farro and Remaining Vegetables
- Heat a large saucepan over medium-high heat.
- Add remaining 1 tablespoon oil; swirl to coat.
- Add onion and thyme; sauté 4 minutes or until tender.
- Add reserved mushrooms and farro to pan; cook 1 minute, stirring to coat.
- Add wine to pan; cook 1 minute, scraping pan to loosen browned bits.
- Stir in 1 cup stock mixture and 1/4 teaspoon salt; cook 5 minutes or until liquid is nearly absorbed, stirring constantly.
- Add remaining stock mixture, 1/2 cup at a time, stirring constantly until liquid is absorbed before adding more (about 35 minutes total).
- Stir in kale; cook 2 minutes.
- Remove pan from heat. Stir in Parmesan cheese and 1/4 teaspoon pepper.
Grill Chicken
- Remove chicken from marinade; discard marinade.
- Sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
- Heat a grill pan over medium-high heat.
- Coat pan with cooking spray.
- Add chicken to pan; cook 6 minutes on each side or until done.
- Place chicken on a cutting board; let stand 5 minutes.
- Cut into thin slices.
Putting It All Together
- Spoon 1 cup farro mixture into each of 4 shallow bowls.
- Top each serving with about 3 ounces chicken.
- Sprinkle with parsley.
Notes
Found online at: https://www.myrecipes.com/recipe/grilled-rosemary-chicken-farro-risotto