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
[email protected]Highly recommend!
yadab basnet
[email protected]A must-try!
Carlo valvo
[email protected]Amazing!
sadat khan
[email protected]Delicious!
Hodan Nuur
[email protected]This was the worst chicken dish I've ever had.
Ben rez
[email protected]This recipe is a waste of time and ingredients.
Zlatina Keskinova
[email protected]I followed the recipe exactly and the chicken was raw in the middle.
Hemal Tharinda
[email protected]This recipe was too bland for my taste.
Hama Gardy
[email protected]The chicken was a little dry, but the farro and herb pistou were good.
Anaya Noor
[email protected]I'm not a fan of the farro, but the chicken is delicious.
Saiful lslam
[email protected]This recipe is a keeper. I'll definitely be making it again and again.
Nizamuddin Chaprashir Hat
[email protected]I 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
[email protected]The herb pistou is what really makes this dish. It's so flavorful and adds a nice pop of freshness.
Tasawwar Husain
[email protected]I'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
[email protected]This is my new favorite chicken recipe. It's so simple to make, but it's so flavorful and juicy.
IGNISTIOUS TIROP
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved it.
Donyell Owens
[email protected]The flavors in this dish are amazing. The pistou is especially good. I could eat it on everything.
jelleel oshodi
[email protected]I 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
[email protected]This 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.