Green Circle Heritage Chicken With Glazed Farro And Trumpet Mushrooms Recipe

Preheat and season

Preheat oven to 425°F (220°C). Pat the chicken pieces dry with paper towels. Rub all pieces with 2 tbs olive oil and season evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper, making sure to season under the skin where possible.

Sear

Heat a large ovenproof skillet (cast-iron preferred) over medium-high heat. Add 2 tbs butter. When butter foams, add chicken pieces skin-side down and sear without moving for 4–5 minutes until deep golden brown. Flip and brown the other side 2 minutes.

Aromatics and roast

Tuck smashed garlic cloves, thyme sprigs, and halved lemon around the chicken in the skillet. Spoon some melted butter over the skin. Transfer skillet to the preheated oven and roast 20–25 minutes, or until an instant-read thermometer registers 160°F (71°C) in the thickest part of the thigh (carryover will bring it to 165°F). Remove from oven and rest 8–10 minutes before serving; reserve pan juices for finishing the farro if desired.

Rinse and toast farro

While the chicken roasts, rinse 1 cup farro under cold water. In a medium saucepan, heat 1 tbs olive oil over medium heat. Add the minced shallot and sauté 2 minutes until translucent. Add the rinsed farro and toast, stirring, 1–2 minutes until fragrant.

Cook

Deglaze the pan with 1 tbs white wine, letting it reduce for 30 seconds. Add 2 cups chicken stock and 1 tsp kosher salt. Bring to a simmer, then reduce heat to low, cover, and cook 20–25 minutes until farro is tender but still chewy. If stock is absorbed before farro is tender, add up to 1/4 cup more hot stock or water and continue cooking.

Glaze and finish

When farro is cooked, remove from heat and stir in 1 tbs butter, 1 tsp honey, 1 tsp lemon zest, and 2 tbs chopped parsley. Season with 1/2 tsp black pepper and adjust salt to taste. If you reserved pan juices from the roasted chicken, stir 1–2 tbs into the farro for extra flavor.

Prepare mushrooms

Slice mushrooms into 1/2-inch rounds or lengthwise pieces. Pat dry to remove excess moisture.

Sauté

In a medium sauté pan, heat 1 tbs olive oil and 1 tbs butter over medium-high heat until shimmering. Add the mushroom slices in a single layer (work in batches if necessary) and let them sear without moving for 2–3 minutes to develop color. Toss and continue cooking until mushrooms are golden and tender, about 4–5 minutes total.

Finish mushrooms

Reduce heat to medium. Add 1 tsp sherry vinegar and 1 tsp soy sauce, stirring to glaze the mushrooms and deglaze the pan. Cook 30–60 seconds more. Season to taste with a small pinch of salt and a few grinds of black pepper.

Assemble and serve

Spoon a bed of glazed farro onto each plate, top with roasted heritage chicken pieces, and scatter glazed trumpet mushrooms around. Spoon any reserved pan juices over the chicken and farro. Garnish with microgreens or baby herbs and serve with lemon wedges on the side for squeezing over the bird and grains.