SKILLET-ROASTED CHICKEN WITH FARRO AND HERB PISTOU
Provided by Sean Brock
Categories Chicken Herb Poach Roast Dinner Fall Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2-4 servings
Number Of Ingredients 15
Steps:
- Whisk 1/3 cup olive oil, 1 tablespoon chives, and next 7 ingredients in a medium bowl. Divide marinade between 2 (gallon-size) resealable plastic freezer bags. Season chicken with 2 1/2 teaspoons salt; place 1 chicken half in each bag. Seal bags, releasing excess air. Chill overnight.
- Place bags side by side in a large pot. Add cold water to cover by 2". Heat water over medium heat until an instant-read thermometer registers 150°F. Turn off heat, cover, and poach chicken for 50 minutes. Transfer bags to a large bowl of ice water to cool, about 15 minutes. Remove chicken from bags; pat dry.
- Preheat oven to 450°F. Heat vegetable oil in a large cast-iron skillet over high heat. Add chicken halves, skin side down, so chicken sits against sides of pan. Cook, moving chicken occasionally for even cooking, until skin is browned all over. Flip chicken and transfer skillet to oven. Roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, about 15 minutes. Let rest for 10 minutes.
- To serve, divide Farro with Acorn Squash and Kale among plates. Place chicken on top of farro. Drizzle 1/4 cup Herb Pistou around farro. Drizzle 1 teaspoon extra-virgin olive oil over each plate. Squeeze lemon halves over chicken. Sprinkle 2 tablespoons chives over.
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Adem Cirfe
a_cirfe98@hotmail.frHighly recommend!
yadab basnet
b.y@gmail.comA must-try!
Carlo valvo
cv45@aol.comAmazing!
sadat khan
sadat.khan50@gmail.comDelicious!
Hodan Nuur
nuur31@hotmail.comThis was the worst chicken dish I've ever had.
Ben rez
rezben@yahoo.comThis recipe is a waste of time and ingredients.
Zlatina Keskinova
keskinova-z23@aol.comI followed the recipe exactly and the chicken was raw in the middle.
Hemal Tharinda
h@gmail.comThis recipe was too bland for my taste.
Hama Gardy
h.g11@yahoo.comThe chicken was a little dry, but the farro and herb pistou were good.
Anaya Noor
a@gmail.comI'm not a fan of the farro, but the chicken is delicious.
Saiful lslam
s_l@hotmail.comThis recipe is a keeper. I'll definitely be making it again and again.
Nizamuddin Chaprashir Hat
cnizamuddin@aol.comI used skinless, boneless chicken breasts and they turned out great. I also added some chopped vegetables to the farro for a more colorful dish.
Mohamed haji mohamed
m72@yahoo.comThe herb pistou is what really makes this dish. It's so flavorful and adds a nice pop of freshness.
Tasawwar Husain
t.h@hotmail.frI'm not a big fan of farro, but I really enjoyed it in this dish. It was cooked perfectly and had a great nutty flavor.
MD Ashokur Raham Shahin
m97@hotmail.comThis is my new favorite chicken recipe. It's so simple to make, but it's so flavorful and juicy.
IGNISTIOUS TIROP
ignistioustirop90@aol.comI made this recipe for a potluck and it was a huge success. Everyone loved it.
Donyell Owens
o_d@yahoo.comThe flavors in this dish are amazing. The pistou is especially good. I could eat it on everything.
jelleel oshodi
jelleel_o@aol.comI love how easy this recipe is to make. I was able to get dinner on the table in under an hour, and it was so delicious.
zynah Flavour
f.z@gmail.comThis dish was a hit with my family! The chicken was juicy and flavorful, and the farro and herb pistou were the perfect complements. I will definitely be making this again.