Farro with Chicken and Chanterelle Ragu

Makes 6 to 8 servings

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 4 small chicken legs (8 to 10 oz each)
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • 1 small yellow onion, chopped
  • 1 small carrot, chopped
  • 1 celery stalk, chopped
  • 1/2 teaspoon chopped rosemary
  • 2 teaspoons chopped thyme
  • 1/2 cup dry white wine
  • 1/2 cup canned whole San Marzano tomatoes, crushed through a food mill or sieve
  • 8 oz chanterelles
  • Chicken broth, as needed
  • 1 lb (3 cups) farro, rinsed and soaked in cold water overnight
  • 2 qt chicken broth
  • Chopped flat-leaf parsley, as needed

Directions

  1. Preheat the oven to 350°F.
  2. Heat 1/4 cup of the oil in a 4-quart Dutch over medium heat. Season the chicken legs with salt and pepper and add them to the hot oil in a single layer. Cook, turning as necessary, until golden brown on all sides, about 8 minutes total cooking time.
  3. Add the onion, carrot, celery, rosemary, and thyme and stir to coat them with the fat. Sauté, stirring often, until the vegetables are slightly tender and just starting to brown, about 10 minutes. Add the wine, stirring well to dissolve any juices that have reduced in the pot, and continue to cook until the wine has nearly cooked away. Add the tomatoes and the chanterelles. Transfer the pot to the oven and cook until the chicken is very tender, about 30 minutes. Turn the chicken as it cooks to keep it evenly moistened. If the liquid cooks away while preparing the chicken, add a bit of broth.
  4. As soon as the legs are done, remove the pot from the oven and lift the chicken legs from the sauce. When they are cool enough to handle, pull the meat from the bones and remove and discard the skin and any tendons. Cut the meat into large dice and return it to the sauce in the pan.
  5. Drain the farro and blot dry with a clean towel. Bring the broth to a boil in a large saucepan and season with salt, if needed. Heat the remaining 1/4 cup oil in a casserole over medium heat.  Add the farro and sauté, stirring constantly, until the grains are evenly coated with the oil, about 1 minute.
  6. Add about 1 cup of the boiling broth to the farro and stir until it has been almost completely absorbed. Continue adding the broth to the farro in the same manner until all of the broth has been added and the farro is moist but not soupy, and tender but with a discernible bite, about 30 minutes. Add the chicken ragù to the farro during the last 5 minutes of cooking. Transfer to a heated serving bowl or soup plates and top with the parsley.

CIA FOODIES

Farro with Chicken and Chanterelle Ragu

Farro with Chicken and Chanterelle Ragu
Makes 6 to 8 servings

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 4 small chicken legs (8 to 10 oz each)
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • 1 small yellow onion, chopped
  • 1 small carrot, chopped
  • 1 celery stalk, chopped
  • 1/2 teaspoon chopped rosemary
  • 2 teaspoons chopped thyme
  • 1/2 cup dry white wine
  • 1/2 cup canned whole San Marzano tomatoes, crushed through a food mill or sieve
  • 8 oz chanterelles
  • Chicken broth, as needed
  • 1 lb (3 cups) farro, rinsed and soaked in cold water overnight
  • 2 qt chicken broth
  • Chopped flat-leaf parsley, as needed

Directions

  1. Preheat the oven to 350°F.
  2. Heat 1/4 cup of the oil in a 4-quart Dutch over medium heat. Season the chicken legs with salt and pepper and add them to the hot oil in a single layer. Cook, turning as necessary, until golden brown on all sides, about 8 minutes total cooking time.
  3. Add the onion, carrot, celery, rosemary, and thyme and stir to coat them with the fat. Sauté, stirring often, until the vegetables are slightly tender and just starting to brown, about 10 minutes. Add the wine, stirring well to dissolve any juices that have reduced in the pot, and continue to cook until the wine has nearly cooked away. Add the tomatoes and the chanterelles. Transfer the pot to the oven and cook until the chicken is very tender, about 30 minutes. Turn the chicken as it cooks to keep it evenly moistened. If the liquid cooks away while preparing the chicken, add a bit of broth.
  4. As soon as the legs are done, remove the pot from the oven and lift the chicken legs from the sauce. When they are cool enough to handle, pull the meat from the bones and remove and discard the skin and any tendons. Cut the meat into large dice and return it to the sauce in the pan.
  5. Drain the farro and blot dry with a clean towel. Bring the broth to a boil in a large saucepan and season with salt, if needed. Heat the remaining 1/4 cup oil in a casserole over medium heat.  Add the farro and sauté, stirring constantly, until the grains are evenly coated with the oil, about 1 minute.
  6. Add about 1 cup of the boiling broth to the farro and stir until it has been almost completely absorbed. Continue adding the broth to the farro in the same manner until all of the broth has been added and the farro is moist but not soupy, and tender but with a discernible bite, about 30 minutes. Add the chicken ragù to the farro during the last 5 minutes of cooking. Transfer to a heated serving bowl or soup plates and top with the parsley.

Copyright © 2024 The Culinary Institute of America

Leave a Comment