Skillet Chicken and Farro With Caramelized Leeks
Published May 19, 2021
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2½pounds bone-in, skin-on chicken thighs and drumsticks, or use whole legs
- Salt and freshly ground black pepper
- 2large or 3 medium leeks
- 2tablespoons extra-virgin olive oil
- 2garlic cloves, thinly sliced
- 1teaspoon fennel or coriander seeds, cracked with a mortar and pestle or the side of a chef’s knife
- 1teaspoon cumin seeds, cracked with a mortar and pestle or the side of a chef’s knife
- 4thyme sprigs
- 1tablespoon tomato paste
- 3cups chicken or vegetable stock
- 1½cups pearled or semi-pearled farro
- ¾cup quartered or halved cherry tomatoes or diced tomato
- ½cup fresh parsley leaves and tender stems, roughly chopped
- Fresh lime or lemon juice, or cider vinegar, to taste
Nutritional analysis per serving (6 servings)
578 calories; 25 grams fat; 6 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 5 grams polyunsaturated fat; 46 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 45 grams protein; 1045 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat chicken dry with paper towels. Season all over with salt and pepper, and set aside while preparing the leeks.
- Step 2
Trim roots from leeks, then cut away any wilted, yellowing or browned parts from the greens. Slice leeks in half lengthwise. Wash well under cold running water to remove any soil, then shake dry. Thinly slice the leeks (including the greens) into half-moons. You should have about 6 cups. Measure out about 2 tablespoons of sliced leek whites and set them aside for garnish.
- Step 3
In a large skillet, heat 1 tablespoon oil over medium-high heat. When the oil thins and coats the bottom of the pan, add half the chicken and cook until browned on both sides, 4 to 6 minutes per side. Transfer the chicken to a plate and repeat with remaining chicken.
- Step 4
Add remaining 1 tablespoon oil to the skillet and stir in the leeks and a pinch of salt. Sauté until tender and golden brown, 10 to 13 minutes. Add the garlic and cook until golden, 2 to 3 minutes. Stir in spices, thyme and tomato paste, and cook until tomato paste darkens and caramelizes, 2 to 3 minutes.
- Step 5
Pour in chicken stock and bring to a simmer, scraping up the browned bits on the bottom of the pan. Stir in farro and 1 teaspoon salt. When the liquid comes to a simmer, reduce the heat to medium-low and nestle in the browned chicken, skin-side up; pour in any juices from the plate. Cover pan and let cook until the farro is tender and the chicken is cooked through, 25 to 30 minutes.
- Step 6
Meanwhile, in a small bowl, toss together the reserved leek whites, chopped tomatoes and parsley. Season to taste with salt, pepper and an acid like lemon or lime juice or vinegar. The mixture should taste tangy and bright.
- Step 7
Discard the thyme sprigs, and serve chicken and farro topped with some of the tomato mixture.
Private Notes
Comments
I used 1/2 tsp ground fennel, 3/4 tsp ground cumin and 1 tsp dried thyme and switched the grain to a wild rice blend, delicious and a big hit with guests. Don’t skip the tomatoes and leek with splash of acid (I used fresh lemon juice) as a topper, gives a perfect pop of flavor that lifts the whole dish.
Can I use cumin and coriander powder instead of the seeds?
Use whole grain farro instead of pearled for better texture and flavor. Par-cook for 10 minutes before adding to pan with chicken and leeks. To keep chicken skin crisp, skip the lid and stovetop once chicken is nestled. Instead, bake uncovered at 400 about 20 minutes, or until chicken is cooked through.
Used extra leeks. Added chopped, drained, marinated artichokes, capers and black olives. Delicious.
Update on my previous negative review. I ate the leftover grain/veg straight out of the fridge, cold, and thought it wonderful. Like soups and stews, letting this sit worked some magic. For the third go I shredded the chicken off the bone, mixed it in with a splash of homemade bone broth and topped it with lots of cheddar, turning it into what my husband calls a cheese delivery device. Loved it! You came through after all, Melissa. Thanks.
No way this takes an hour! It took me ~1 3/4 hours to finish. Is it good? yes. Is it worth the time? Well, no. In the end, this is a stewed chicken, which is fine, but I much prefer chicken with a crispy skin, like the NYT Chicken Provencal recipe (which is terrific!). The tomato mixture does add to the dish, so do add it. I used a bunch more spices than the recipe called for, which was not a mistake.
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