Chicken Cacciatore with Farro

California Olive Commission
  • Yield: 4 servings


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


  1. 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.
  2. 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