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Herb Roasted Chicken with Farro Risotto

Mike Rakun
Chef-Owner Mike Rakun of Mill Valley Kitchen designs his menus to enhance the healthy lifestyle of its patrons, who are attracted to the restaurant’s health-conscious offerings. Farro, the ancient whole grain used in Chef Mike’s risotto, is a specific type of wheat known for its high protein and fiber content.
Printed with permission from The Farmer and the Chef: Farm Fresh Minnesota Recipes and Stories
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Servings 4

Ingredients
  

For the Chicken

  • 4 6- ounce skin-on chicken breasts
  • 1 teaspoon salt
  • 8 cracks freshly ground black pepper
  • 4 tablespoons olive oil
  • 6 sprigs fresh thyme
  • ½ cup dry white wine
  • 2 cups chicken stock
  • watercress or fresh thyme for garnish

For Farro

  • 2 cups farro or barley
  • 4 cups water
  • 2 tablespoons olive oil
  • 2 teaspoons garlic minced
  • 1 tablespoon shallot minced
  • ½ cup mushrooms diced small (shiitaki, button, portabella)
  • 2 cups chicken stock
  • ¼ cup heavy cream
  • ¼ cup parmesan or other hard local cheese grated
  • 1 teaspoon salt
  • ½ teaspoon pepper

Instructions
 

For the Chicken

  • Preheat oven to 450℉.
  • Season chicken breasts with salt and pepper. Heat olive oil in large sauté pan over medium-high heat. Add chicken breasts skin side up and cook 3 minutes. Add thyme and flip chicken skin side down. Place pan in oven and roast for 10 minutes, or until chicken reaches an internal temperature of 165℉. Set chicken aside to rest; pour off excess cooking oil. Discard thyme sprigs.
  • Add wine to skillet and bring to a boil over medium-high heat. Reduce wine by half then add stock and reduce to 1 cup. Add salt to taste.

For the Farro

  • Rinse farro under cold running water in a fine mesh strainer. Place in pot with water, and bring to a low simmer over medium heat. Cover and simmer until all water is absorbed, 15-30 minutes.
  • Heat olive oil in a heavy-bottom pan over medium heat. Sweat garlic and shallots until translucent. Add mushrooms and sauté until lightly browned. Add cooked farro, stock, cream, salt, and pepper. Stirring constantly, continue to cook farro until most of the liquid has been absorbed. Fold in cheese.

To Serve

  • Place farro risotto in the center of shallow bowls. Slice chicken and place on top of risotto. Warm red wine reduction then drizzle over chicken. Garnish plates with watercress or thyme sprigs.