One-Pot Mediterranean Chicken and Farro Recipe

Difficulty: Easy
Servings: 4
Nutritional Information per Serving (1 of 4): Calories 1122, Total Fat 67 g, Saturated Fat 18 g, Carbohydrates 59 g, Dietary Fiber 10 g, Sugar 16 g, Protein 71 g, Cholesterol 340 mg, Sodium 1535 mg
Total Time: 50 min
Active Time: 20 min

Discover the vibrant flavors of the Mediterranean in this effortless one-pot wonder! Crispy chicken thighs mingle with nutty farro, briny kalamata olives, sweet sun-dried tomatoes, and tangy fetacreating a dish so irresistible, it'll transport you to sun-drenched shores with every bite. Ready to impress with minimal cleanup? Let's dive in!

1 tablespoon olive oil
2 1/2 pounds bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1 medium red onion, diced (about 1 cup)
3 cloves garlic, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 cup pearled farro
1/2 cup dry white wine
2 cups low-sodium chicken broth
3/4 cup oil-packed sun-dried tomatoes, drained and sliced (4 ounces)
1/2 cup pitted kalamata olives, halved lengthwise (3 ounces)
1 lemon, zested and halved
1/3 cup crumbled feta cheese (1 1/2 ounces)
1/4 cup roughly chopped fresh dill

Preheat your oven to 400F.
Heat a large braiser or Dutch oven over high heat and add the olive oil. Pat the chicken thighs dry with paper towels and season generously with salt and pepper. Once the oil shimmers, add the chicken skin-side down and sear undisturbed until golden and crisp, about 6-8 minutes. Flip and cook 2 more minutes, then transfer to a plate. (It won't be fully cooked yet.) Pour off excess fat, leaving about 2 tablespoons behind.
Lower the heat to medium-high. Add the diced red onion, sliced garlic, and red pepper flakes. Saut, stirring often, until the onion softens, about 3 minutes. Season lightly with salt and pepper. Toss in the farro to coat it in the flavorful oils. Pour in the white wine and simmer 1 minute, scraping up those delicious browned bits. Stir in the chicken broth and bring to a simmer for 2 minutes. Fold in the sun-dried tomatoes and olives, then nestle the chicken thighs back in, skin-side up, with any collected juices.
Cover and bake until the farro is tender, most liquid is absorbed, and chicken reaches 165F internally, 30-35 minutes.
Meanwhile, mix the lemon zest, feta, and dill in a small bowl for a fresh, zingy topping.
Remove from the oven, squeeze the zested lemon half over everything, scatter the feta-dill mixture on top, and serve hot. Your kitchen will smell like a Greek tavernapure magic!