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Grilled Rosemary Chicken with Farro Risotto

Photo: Justin Walker
Hands-on time 42 mins
Total time 1 hr
Yield

Serves 4

Farro retains a pleasant chewiness as it absorbs the flavorful stock. You can marinate the chicken overnight in a zip-top plastic bag.

Chicken and rice is a classic weeknight staple. Whole grains like quinoa, bulgur, and farro are healthier alternatives to regular white rice. In this dish, nutty farro retains a pleasant chewiness as it absorbs the flavorful stock. Porcini mushrooms and Parmesan cheese are two big sources of satisfying umami. If you have any leftover kale after you use it in this dish, make a simple kale salad side. Let it sit so the leaves soften while the chicken cooks. We like how the marinade really only needs 30 minutes to flavor the chicken, but if you want to speed up prep, you can marinate the chicken overnight in a zip-top plastic bag.

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 tablespoon chopped fresh rosemary
  • 5 garlic cloves, minced
  • 3 (6-ounce) skinless, boneless chicken breast halves
  • 1 1/2 cups boiling water
  • 1 ounce dried porcini mushrooms
  • 2 3/4 cups unsalted chicken stock (such as Swanson)
  • 1 1/2 cups finely chopped onion
  • 1 tablespoon chopped fresh thyme
  • 1 cup uncooked pearled farro
  • 1/2 cup dry white wine
  • 1/2 teaspoon kosher salt, divided
  • 3 cups Lacinato kale, stemmed and sliced
  • 1 ounce Parmesan cheese, grated (about 1/4 cup)
  • 1/2 teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 2 tablespoons chopped fresh flat-leaf parsley

Nutrition Information

  • Calories 485
  • Fat 11 g
  • Satfat 2.6 g
  • Monofat 4.6 g
  • Polyfat 1.2 g
  • Protein 45 g
  • Carbohydrate 52 g
  • Fiber 9 g
  • Cholesterol 88 mg
  • Iron 5 mg
  • Sodium 611 mg
  • Calcium 212 mg

How to Make It

  1. Combine 2 tablespoons oil, rosemary, and garlic in a bowl. Add chicken; toss to coat. Cover and let stand at least 30 minutes.

  2. Combine 1 1/2 cups boiling water and mushrooms in a small bowl; let stand 15 minutes. Strain through a fine mesh sieve over a medium saucepan. Chop mushrooms; set aside. Add chicken stock to pan with soaking liquid; bring to a simmer over medium heat.

  3. Heat a large saucepan over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add onion and thyme; sauté 4 minutes or until tender. Add reserved mushrooms and farro to pan; cook 1 minute, stirring to coat. Add wine to pan; cook 1 minute, scraping pan to loosen browned bits. Stir in 1 cup stock mixture and 1/4 teaspoon salt; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock mixture, 1/2 cup at a time, stirring constantly until liquid is absorbed before adding more (about 35 minutes total). Stir in kale; cook 2 minutes. Remove pan from heat. Stir in Parmesan cheese and 1/4 teaspoon pepper.

  4. Remove chicken from marinade; discard marinade. Sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done. Place chicken on a cutting board; let stand 5 minutes. Cut into thin slices. Spoon 1 cup farro mixture into each of 4 shallow bowls. Top each serving with about 3 ounces chicken. Sprinkle with parsley.