Mediterranean Sun Dried Tomato Chicken with Farro
At 11 core ingredients (cooking oil and salt/pepper not counted), this simple, one-pan dinner conjures extraordinary flavor from a mix of ordinary ingredients. The cheeses listed are optional – the dish is still great without them. But halloumi is a splurge, so that ingredient is absolutely optional.
- Yield: 4 servings
Ingredients
- One 8.5-ounce jar of sun-dried tomatoes packed in oil (we’ll use this oil)
- 2 teaspoons smoked paprika (regular paprika will work)
- Salt and pepper, to taste
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 6 boneless skinless chicken thighs
- 1/2 large red onion diced
- 1 cup farro
- 2.5 cups chicken stock, divided
- 2 cups baby spinach
- 1 cup pitted olives (you choose the kind)
- 3 large garlic cloves, minced or grated
- 1/8”-thick slices of halloumi cheese (optional, but incredibly delicious)
- Crumbled feta for serving (also optional)
Instructions
- Preheat the oven to 400 degrees F.
- In a large bowl, combine 2 TBSP of the sun-dried tomato oil, with the smoked paprika, some salt and pepper to taste (about 1 tsp of each), and the vinegar. Stir to combine and add the chicken thighs, moving them around to get them nicely coated. Don’t think you’ve got enough rub going on? Go ahead and add more of the rub ingredients, and/or some olive oil, until your chicken is nicely coated in the flavorful paste (this isn’t an exact science).
- Add about a tablespoon of olive oil to a large skillet over medium-high heat. Add the chicken thighs and cook for 2 to 3 minutes per side, or until you get a nice brown color on each side. Transfer the chicken to a platter/baking sheet to rest.
- Keeping the drippings and bits from the chicken in the pan, add 1 Tbsp of the sun-dried tomato oil to the pan, followed by the onion and farro. Season lightly with salt. Cook, stirring frequently, for 5 minutes to allow the farro to toast.
- Add 1/2 cup of the stock and stir to scrape up any bits. Add the spinach, drained sun-dried tomatoes, olives, and garlic. Taste for seasoning and add more salt, if it needs it. Stir to mix. Add the remaining two cups of stock and then slide the chicken thighs into the pan, along with their juices.
- If using, arrange the slices of halloumi on top and then bake for 25 – 30 minutes, or until the chicken is totally done and the farro has cooked through. Top with some crumbled feta, if desired. NOTE: the farro will continue to absorb the pan juices/sauce as the dish sits.
Notes
NOTE: Sometimes I like to simmer the pan on the stovetop uncovered, after removing it from the oven, to allow the pan juices to concentrate and evaporate a bit more, if that didn’t quite happen in the oven as much as I want. You be the judge! The farro will soak up the juices and sauce as it sits – just FYI. Usually about 5 to 10 minutes of simmering will get the job done.