Best 3 Skillet Chicken And Farro With Caramelized Leeks Recipes

Welcome to a culinary journey that combines succulent chicken, wholesome farro, and the sweet complexity of caramelized leeks. Our skillet chicken and farro dish is a symphony of flavors and textures, sure to tantalize your taste buds. With a medley of three delectable variations, this recipe offers something for every palate.

For those who love their chicken with a crispy golden-brown exterior and tender, juicy interior, our classic skillet chicken and farro recipe is a must-try. The chicken is seared to perfection, then nestled amidst a bed of nutty farro and caramelized leeks, creating a harmonious balance of flavors.

For a taste of the Mediterranean, our Mediterranean-inspired skillet chicken and farro will transport you to the sun-kissed shores of Greece. This variation features succulent chicken marinated in a vibrant blend of herbs and spices, then paired with farro, caramelized leeks, and a tangy lemon-herb sauce.

Finally, our bacon and corn skillet chicken and farro adds a touch of smoky, savory goodness to the mix. Tender chicken is cooked together with crispy bacon, sweet corn, and caramelized leeks, while farro provides a hearty and satisfying base. A creamy sauce brings all the elements together in a rich and flavorful symphony.

No matter which variation you choose, our skillet chicken and farro with caramelized leeks is a culinary delight that will leave you craving more. So, gather your ingredients, heat up your skillet, and prepare to embark on a taste sensation that will redefine your weeknight dinner routine.

Here are our top 3 tried and tested recipes!

SKILLET ROAST CHICKEN WITH CARAMELIZED SHALLOTS

Skillet Roast Chicken With Caramelized Shallots image

Chicken, shallots, a splash of oil and vinegar - that's all you need to make this deeply flavorful one-pot dish. The shallots caramelize and sweeten under the crisping chicken, while vinegar adds tang to keep things interesting. You could toss in mustard, herbs, fresh chile or toasted spices with the vinegar for a twist. Don't forget some crusty bread or rice; you'll want either as a landing pad for the sweet, schmaltzy shallots and pan juices.

Provided by Ali Slagle

Categories dinner, weekday, poultry, main course

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

3 to 4 pounds bone-in, skin-on chicken pieces
Kosher salt and black pepper
1 tablespoon extra-virgin olive oil
15 shallots, peeled, trimmed and halved through the root
2 tablespoons sherry vinegar, red wine vinegar or balsamic vinegar

Steps:

Heat the oven to 425 degrees. Pat the chicken dry and season it on all sides with salt and pepper.
In a large (12-inch) oven-proof skillet, working in batches as needed to avoid crowding, add the oil, then add the chicken pieces, skin-side down. Turn the heat to medium-high and cook, undisturbed, until the skin is crisp and releases easily from the skillet, and the fat is rendered, 8 to 10 minutes. Transfer to a plate and repeat with additional chicken pieces as needed.
Add the shallots to the skillet, season with salt and pepper and arrange so most are cut-side down. Cook, undisturbed, until browned, 4 to 5 minutes. Flip the shallots and repeat until browned on the other side, another 5 minutes.
Add the vinegar and scrape the bottom of the pan to release any browned bits. Add the chicken, skin-side up, on top of the shallots. Roast until the shallots have collapsed and the chicken is cooked through, about 45 minutes. Check the chicken halfway through. If the skillet looks dry, add a few tablespoons of water. Serve the chicken and shallots with the pan juices.

FARRO SALAD WITH LEEKS, CHICKPEAS AND CURRANTS

Farro Salad with Leeks, Chickpeas and Currants image

Sliced leeks are wonderful roasted: they caramelize in the oven, becoming tender and sweet, their edges crisp. This recipe combines them with spicy marinated chickpeas and sweet currants for a hearty, satisfying side-dish salad. You could easily turn it into a main course by adding grated cheese (maybe ricotta salata or aged Cheddar) and nuts (pistachios, pine nuts, pecans). And also feel free substitute any other cooked bean or dried fruit; chopped apricots or cherries would work particularly well, as would navy or cannellini beans. The recipe makes a very large bowlful, but sturdy farro holds up well in the fridge.

Provided by Melissa Clark

Categories weekday, salads and dressings

Time 1h

Yield 8 servings

Number Of Ingredients 11

Ingredients

4 large leeks, halved lengthwise, cleaned and sliced crosswise 1/4-inch thick
2/3 cup plus 1/4 cup extra-virgin olive oil
2 1/4 teaspoons coarse kosher salt, more to taste
1/2 teaspoon black pepper
3 1/2 cups cooked chickpeas (or two 15-ounce cans, drained)
1/4 cup fresh lemon juice, preferably from Meyer lemons (2 to 3 lemons), more to taste
1/4 teaspoon crushed red chile flakes
1 garlic clove, minced
2 cups dry farro
2/3 cup dried currants
1/2 cup chopped celery leaves and tender stems

Steps:

Heat oven to 425 degrees. Using a large rimmed baking sheet, toss leeks with 1/4 cup oil, 1 teaspoon salt and 1/2 teaspoon pepper. Spread leeks out in a single layer (use a second baking sheet if necessary) and roast, tossing frequently, until golden brown and crisp at the edges, about 20 minutes.
In a large bowl, toss leeks with chickpeas, 1/4 cup lemon juice, 1 1/4 teaspoons salt, chile flakes and garlic. Stir in 2/3 cup oil. Let marinate while you prepare the farro.
In a large pot of salted boiling water, cook farro until tender, about 20 minutes. Drain well. Toss with chickpea mixture. Stir in currants and celery leaf. Taste and add more salt or lemon if needed. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 557, UnsaturatedFat 23 grams, Carbohydrate 69 grams, Fat 28 grams, Fiber 12 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 528 milligrams, Sugar 17 grams

BALSAMIC CARAMELIZED LEEKS, CARROTS, AND CELERY

Balsamic Caramelized Leeks, Carrots, and Celery image

My family just loves it! Very easy and a perfect way to mix veggies in a smooth, sweet, and sour taste that goes well with rice, goat cheese, or yogurt! Try it with some rice: white, seasoned, or any!

Provided by AlwaysKaKa

Categories Side Dish Vegetables Carrots

Time 40m

Yield 8

Number Of Ingredients 8

Ingredients

1 ½ tablespoons butter
2 leeks, halved and thinly sliced lengthwise
3 stalks celery, cut into matchstick-size pieces
2 carrots, cut into matchstick-size pieces
¾ cup vegetable broth
¼ cup balsamic vinegar
3 tablespoons brown sugar
salt and ground black pepper to taste

Steps:

Melt butter in a skillet over medium heat; cook and stir leeks until softened, about 5 minutes. Add celery, carrots, vegetable broth, and balsamic vinegar; cook and stir until vegetables are tender, about 10 minutes.
Stir brown sugar into leek mixture until dissolved and mixture is lightly browned, about 5 minutes; season with salt and pepper.

Nutrition Facts : Calories 69.5 calories, Carbohydrate 11.9 g, Cholesterol 5.7 mg, Fat 2.4 g, Fiber 1.2 g, Protein 0.8 g, SaturatedFat 1.4 g, Sodium 90.7 mg, Sugar 8.3 g

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Tips:

- Use high-quality ingredients for the best flavor. - Caramelizing the leeks slowly over low heat will bring out their sweetness. - Toasting the farro before cooking will add a nutty flavor. - Don't overcrowd the pan when cooking the chicken. This will prevent it from cooking evenly. - Serve the dish immediately after cooking for the best flavor and texture.

Conclusion:

Skillet Chicken and Farro with Caramelized Leeks is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, the farro is nutty and chewy, and the caramelized leeks add a touch of sweetness and complexity. This dish is sure to please everyone at the table.