Pan-roasted chicken with warm farro salad from Food & Wine Magazine, October 2016 (page 46) by Justin Chapple

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Notes about this recipe

  • twoyolks on October 13, 2016

    This is a basic roast chicken (albeit split in half) with flavorful farro. I liked the farro tossed with the chicken drippings. I did end up with only a 1/4 cup of chicken drippings so I extended it with some vegetable stock I had. My carrots didn't cook all the way through in some cases and the mushrooms overcooked. This was probably even better the next day with some of the dark meat chicken shredded and mixed with the farro.

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