We are on the east coast for a month visiting my family and, well, because there are six or seven adults and four kids running around (and as many different schedules), dinnertime has been hectic. When we do cook at home, there is a lot of grilling and a bit of each team taking a dish.
Last night we were supposed to be having dinner at the snack bar at the beach while the kids competed in beach games. “Supposed to” be the operative words. They snack bar ran out of food. At 6pm. And as we are eating out tonight and the next night, we didn’t have a lot of food in the house. I beat the rest of the family home, got the kids fed and then scrounged around until I found some dinner for us to eat. Normally I wouldn’t even post something like this, but my sister ate it…and liked it. And she usually doesn’t really like food…she eats because she has to. I know, I know. Isn’t that just bizarre? Not loving food?! ANYWAY. I told her I would give her the recipe. It wasn’t really much. But everyone seemed to enjoy it so here ya go!
- 1 large breast of chicken (boneless/skinless)
- 1/2 bag of Trader Joe’s 10 minute Farro
- 12 oz chicken broth
- 12 oz water
- 3 zucchinis
- 2 precooked beets
- 1 bunch of asparagus
- 1 large yellow onion
- herbs du provence
- olive oil
- 1/4 cup white wine
- two teaspoons balsamic
- cherry tomatoes
- grated peccorino cheese
- a head of romaine, cleaned and spun, for the plating
In a large pot I put the broth and the water and brought to a boil. Meanwhile I chopped the chicken into one inch pieces, trying to keep the size consistent. I also chopped the onion finely. Once the water/broth was boiling, I added the farro and cooked it in the still boiling broth/water for 10ish minutes, until chewy. In a skillet, I heated the oil, added 1/4 of the onion into the pan when it was shimmering, let that cook for a minute, pushed the onions to the outer ring of the pan and then added the chicken to the pan. I added salt and pepper and the herbs du provence as then hit the pan, let them cook until the outer edge of the chicken was white and then flipped each piece. I let it cook for a minute or two more and then mixed all of the onions and chicken together. Once cooked through, I poured the chicken into a bowl to save for later. While the chicken cooked, I chopped the zucchini into 1/2 inch pieces and, after trimming the ends off of the asparagus, chopped that into 3/4 inch pieces.
I added a bit more oil to the pan and, as it was warming back up, drained the farro and left it on the over, no heat. Once the oil was shimmering, I added the rest of the onion and cooked until translucent (medium heat). Then I pushed the onions to the outside. I poured all of the zucchini and asparagus into the pan and let it cook for a few minutes. While that cooked, I cut the beets into small pieces (I usually do this INSIDE a bowl so that everything doesn’t turn red) and the cherry tomatoes in half.
Once the veggies in the pan started to soften, I added the white wine and let it cook down, having stirred the veggies so they evenly were covered. I put in a bit of salt and pepper (more pepper than salt…a few turns of a salt mill, about ten of the pepper mill) and then the balsamic.
Once the asparagus was cooked through and the zucchini softened, I dumped in the rest of the veggies (the beets and tomatoes) and then re-added the chicken and the farro, letting the farro soak up all of the delicious juices at the bottom of the plate. It was honestly beautiful. Really colorful and smelled amazing.
I added two leaves of romaine to each bowl and then spooned in about a cup and a half of the mixture. My dad then took the honors of adding a bit of peccorino to each bowl. I wish I had taken a picture. But everyone was starving at that point (and also trying to put babies to bed) so no picture this time.
This would be a great one-dish meal for a dinner party, too.