Chicken Thighs with Farro and Burst Tomatoes
Chicken Thighs with Farro and Burst Tomatoes might be a good recipe to expand your main course repertoire. This dairy free recipe serves 4 and costs $2.72 per serving. One portion of this dish contains roughly 33g of protein, 29g of fat, and a total of 648 calories. 484 people were glad they tried this recipe. If you have onion, water, cherry tomatoes, and a few other ingredients on hand, you can make it. It is brought to you by Healthy Delicious. From preparation to the plate, this recipe takes about 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is awesome. Users who liked this recipe also liked Herbed Burst Tomatoes, Goat Cheese, and Farro (+ Patio Garden Update), Goat cheese grits with burst tomatoes and chicken, and Sheet Pan Balsamic Basil Chicken with Burst Tomatoes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
2 cups baby spinach
4 bone-in chicken thighs, trimmed
1 pint cherry tomatoes
1½ cups quick cooking farro
1 tablespoons of Tabasco® Original Red Sauce
1 tablespoon olive oil
1 small onion, diced (about ¼ cup)
salt and pepper
3 cups water
Equipment:
oven
baking pan
frying pan
Cooking instruction summary:
Heat oven to 450ºF.Add the tomatoes, 1 tablespoon olive oil, and 1 tablespoons of Tabasco to a small baking dish. Turn to coat. Roast 10 minutes.Meanwhile, season chicken with salt and pepper. Heat cast iron skillet (or similar oven safe pan). Place the chicken skin-side down into the skillet; cook 8 minutes or until the skin is golden brown and crisp. Remove from pan and set aside.Add the onion to the pan and cook in the chicken drippings until just softened, 3-4 minutes. Add the farro and water. Return the chicken thighs to the pan, skin-side up.Place the skillet into the oven next to the tomatoes; bake 20 minutes, or until the water has absorbed and the farro and chicken are cooked through. Stir in the spinach and tomatoes.Serve with additional Tabasco to taste.
Step by step:
1. Heat oven to 450ºF.
2. Add the tomatoes, 1 tablespoon olive oil, and 1 tablespoons of Tabasco to a small baking dish. Turn to coat. Roast 10 minutes.Meanwhile, season chicken with salt and pepper.
3. Heat cast iron skillet (or similar oven safe pan).
4. Place the chicken skin-side down into the skillet; cook 8 minutes or until the skin is golden brown and crisp.
5. Remove from pan and set aside.
6. Add the onion to the pan and cook in the chicken drippings until just softened, 3-4 minutes.
7. Add the farro and water. Return the chicken thighs to the pan, skin-side up.
8. Place the skillet into the oven next to the tomatoes; bake 20 minutes, or until the water has absorbed and the farro and chicken are cooked through. Stir in the spinach and tomatoes.
9. Serve with additional Tabasco to taste.
Nutrition Information:
covered percent of daily need
