Chicken Thighs with Farro

This one-pot dish provides a quick and flavorful meal. Chicken thighs are one of my favorite meat because it is so forgiving and delicious. I use the grain farro here but brown rice would work as well. Enjoy this with some crusty bread and a salad!

4 bone-in chicken thighs
Salt
Pepper
1/2 onion, sliced
1/2 lemon, sliced
1 cup farro
2 cups broth
2 cups spinach
1 cup sun-dried tomatoes, sliced into strips
Parsley

Preparation:
Preheat oven to 400 degrees.
Heat a large skillet or dutch oven (that has a cover) over medium heat. 
Season the chicken thighs on both sides with salt and pepper. 
Sear the chicken skin-side down for 6-8 min until browned and easy to flip.
Sear the opposite side for 2 min and remove and set aside. 
In the same pan, add the onion and lemon and cook for 5 min. 
Add the farro, broth, spinach and tomato. Add 2 tsp salt. Stir to combine.
Add back the chicken, cover and put into the oven.
Cook for 30-35 min until farro is softened. 
Remove from oven and serve with parsley.

Pair with…
This is a hearty and flavorful dish, so serve it with a complex wine. This week we feature a Pinot Noir from the Alsace producer Sophie Schall. The wine is light and fresh with notes of strawberry and cherry and on the palate the wild berry persists along with spice and silky tannins.