Pan-Roasted Chicken with Warm Farro Salad (October 2016 Food and Wine Magazine)

Typically I Blog about recipes that I have had for years.  You know, the tried and true favorites.  But last night I took a couple of chicken leg and thigh quarters out of the freezer.  This morning I was thumbing through the October Food and Wine magazine and I ran across this recipe for pan-roasted chicken with warm farro salad.  I thought it sounded good and decided to try it tonight.  It called for a whole chicken but I knew we didn't need that for the two of us, so I just used the chicken we had and made everything else according to the recipe.  We have quite a bit of leftover farro salad, but believe me it will get used.  Jan and I both thought the entire recipe turned out to be really delicious.  The chicken was crispy on the outside and the meat was very moist.  The farro and vegetable salad was really tasty and I think quite healthy, as well as very visually attractive.  If I were going to make this recipe for four I would just do four of the leg and thigh quarters instead of the whole chicken. The leg and thigh quarters are much more likely to be moist and tender than the breast. 

I try not to get stale as a cook so this is an example of a brand new recipe that I tried and love.

Ingredients:

One 4 Lb. whole chicken, backbone removed and cut into two halves, or alternatively use four leg and thigh quarters, skin on.

5 TBSP extra virgin olive oil

Kosher salt and pepper

2 TBSP unsalted butter

3 sage sprigs

1/2 Lb. small (not baby) carrots

1 Lb. mixed mushrooms, chopped 

11/2 cups farro

1 TBSP fresh lemon juice, plus wedges for serving

1/2 cup chopped toasted hazelnuts

Chopped parsley for garnish   

Pre-heat oven to 450 degrees.  Set racks in the middle and the lower third of the oven.  Rub the chicken with two TBSP of the olive oil and season with the salt and pepper.  In a large cast iron skillet, melt the butter.  Add the sage sprigs, then add the chicken, skin side down, and cook over moderately high heat until golden brown, about 5-6 minutes.  Turn the chicken over and roast in the middle of the oven for about 40 minutes, basting occasionally, until cooked through.  Transfer the chicken to a cutting board and let rest for ten minutes.  Reserve the pan juices, but discard the sage.  

While the chicken is cooking, on a rimmed baking sheet, toss the carrots and the mushrooms with the remaining three TBSP of olive oil.  Season with salt and pepper.  Roast the vegetables on the lower rack of the oven until golden and tender, about twenty minutes.  Let cool slightly and then slice the carrots.  Transfer the carrots and mushrooms to a large bowl.  

Meanwhile, in a medium sauce pan of salted boiling water, cook the farro until al dente, 15 - 20 minutes.  Drain well.  Add the farro to the vegetables along with the lemon juice, half of the hazelnuts and half a cup of the reserved chicken pan juices; mix well. Transfer to plates.  Top with the remaining hazelnuts.  Place a portion of the chicken on top of the farro salad and garnish the dish with the chopped parsley.  Serve with Chateauneuf-Du-Pape.   Alternatively a cheaper wine choice could be Oregon Pinot Noir. I think you will find this to be a great one dish meal.