Chicken stew with farro, tomatoes, olives and feta from The Chef and the Slow Cooker (page 144) by Hugh Acheson

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Notes about this recipe

  • Eat Your Books

    Requires cooking for 4.5 hours.

  • TrishaCP on September 09, 2018

    We really liked this dish, even though I blew out the faro because I didn't realize I had purchased 10 minute cooking faro. (Oops.) I liked the freshness that the tomatoes, olives, and feta brought to the table here.

  • Rinshin on August 03, 2018

    I was taste testing periodically and already thought the stew/soup (to me this was closer to thicker soup) was very good before adding feta, tomatoes and kalamata which were added towards the end. Although I liked the addition of tomatoes for burst of color and kalamata for briny sour taste, I was not sure if feta added much to the total flavor overall. For the added cost I would more likely skip on feta next time or just use enough sprinkled at the table individually. Instead of kalamata, I chopped dill pickles for my husband's portion and that served the similar purpose as kalamata. Added handful of dried mixed mushrooms from the beginning and tossed in komatsuna green along with tomatoes and feta.

  • sarahawker on July 30, 2018

    This was a big hit, kids loved the farro and it's going to go into regular rotation.

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