Chicken Thighs with Farro, Mushrooms and Kale

Prep Time: 10 mins | Cook Time: 45 mins | Serves: 4

Ingredients:

1 cup (dry) farro, cooked and drained
1 Tbs olive oil, divided
4 skin-on chicken thighs
4 stalks celery, chopped
½ yellow onion, chopped
2 cups mushrooms, sliced
2-3 cloves garlic, peeled and minced
1 bunch Lacinato kale, de-ribbed and chopped
2.5 cups (homemade or low sodium) chicken broth
2 bay leaves
1 Tbs (about 4 leaves) fresh sage, chopped
1 tsp (about 3 sprigs) fresh thyme
¾ tsp salt, divided
¼ tsp white pepper
¼ tsp black pepper

Directions:

• Prepare farro per package directions.

• Heat ½ Tbs olive oil in large, deep-sided skillet over medium heat. Season chicken thighs with salt and pepper and add to hot pan. Cook about 5 mins per side, or until nicely browned. Remove chicken from the pan and set aside.

• Heat remaining ½ Tbs olive oil in pan over medium heat. Add chopped celery, onion, and mushrooms. Cook until tender, about 5 minutes. Add minced garlic and cook 2-3 minutes. Stir in herbs, salt, and pepper to taste.

• Add cooked farro, stir to combine. Place chicken thighs back into pan, nestling into vegetable and farro mixture. Add chicken broth and allow to simmer on low heat for another 25 minutes. Add chopped kale and cook another 3-5 minutes until kale is tender and chicken reaches internal temperature of 165°F.

• Remove from heat, serve and enjoy!

Tips:

Cook farro ahead of time to save on prep time.

Cook chicken thighs with skin on to lock in more flavor and moisture. Remove skin before eating to minimize saturated fat intake.

Substitute dried herbs for fresh as needed (3:1 ratio fresh to dried).

Double the recipe for easy leftovers. Portion and store in airtight containers for up to 5 days.

Nutrition: (per serving) Calories: 421 kcal, total fat: 9.5 g, saturated fat: 2.8 g, carbohydrate: 48 g, fiber 7.6 g, protein: 34 g, sodium: 570 mg.