Chicken Cacciatore with Farro
California Olive Commission
- Yield: 4 servings
Ingredients
- 1tablespoon olive oil
- 1 1/2pounds boneless, skinless chicken thighs, cut into 2-inch chunks
- Kosher salt
- Freshly ground black pepper
- 1cup thinly sliced onions
- 1cup red bell pepper, sliced into 1/4-inch strips
- 1/2cup button mushrooms, quartered
- 1tablespoon chopped marjoram
- 3/4cup low-sodium chicken broth
- 1/4cup red wine
- 1cup California Black Ripe Olives, halved
- 2cups cooked semi-pearled farro
Instructions
- Heat oil in a large high-sided sauté pan over medium-high heat. Add chicken thighs, season with salt and pepper to taste and cook for 3 to 5 minutes, stirring occasionally, until evenly browned. Transfer to a clean plate and set aside.
- Stir onions, peppers, mushrooms and marjoram into pan and cook over medium heat for 4 to 6 minutes, stirring occasionally. Pour in chicken stock and wine and bring to a boil. Return chicken to pan, add olives and cover. Turn heat down to low and simmer for 15 minutes. Mix farro into cacciatore and serve immediately.
Recipe courtesy of the California Olive Committee