Oregano & Olive Chicken with Farro, Zucchini & Carrots
Nutritionist's Pick

Oregano & Olive Chicken

with Farro, Zucchini & Carrots

45 MIN
2 Servings
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From the Test Kitchen

Here, you'll elevate simply seared chicken by topping it with a pan sauce of butter, chopped olives, raisins, and more, which come together to form a rich, salty, and delicate flavor. It's served over a hearty base of farro, mixed together with zucchini, carrots, and a touch of crème fraîche.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 45g Of Protein Nutritionist's Pick
  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
Oregano & Olive Chicken with Farro, Zucchini & Carrots
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ½ cup Semi-Pearled Farro
  • 6 oz Carrots
  • 1 Zucchini
  • 1 oz Pitted Castelvetrano Olives
  • 1 oz Salted Butter
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 cloves Garlic
  • 1½ Tbsps Golden Raisins
  • 1 bunch Oregano
  • 2 Tbsps Crème Fraîche
  • 1 Tbsp Verjus Blanc
Cook the farro
1 Cook the farro

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Peel and roughly chop 2 cloves of garlic. Roughly chop the olives. Pick the oregano leaves off the stems; finely chop the leaves. Place the raisins in a bowl; add 2 tablespoons of water. Set aside to rehydrate at least 10 minutes.

Cook the vegetables & finish the farro
3 Cook the vegetables & finish the farro

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the zucchini pieces, chopped garlic, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked farro. Add the crème fraîche; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

Cook the chicken
4 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Make the pan sauce & serve your dish
5 Make the pan sauce & serve your dish

To the pan of reserved fond, add the chopped olives, verjus (carefully, as the liquid may splatter), and rehydrated raisins (including the liquid).Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the liquid has cooked off. Add the butter and chopped oregano. Cook, stirring frequently, 1 to 2 minutes, or until combined and the butter is melted. Turn off the heat. Slice the cooked chicken crosswise. Serve the finished farro topped with the sliced chicken and pan sauce. Enjoy!

Tips from Home Chefs

Cook the farro
1 Cook the farro

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Peel and roughly chop 2 cloves of garlic. Roughly chop the olives. Pick the oregano leaves off the stems; finely chop the leaves. Place the raisins in a bowl; add 2 tablespoons of water. Set aside to rehydrate at least 10 minutes.

Prepare the ingredients
Cook the vegetables & finish the farro
3 Cook the vegetables & finish the farro

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the zucchini pieces, chopped garlic, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked farro. Add the crème fraîche; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

4 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Cook the chicken
Make the pan sauce & serve your dish
5 Make the pan sauce & serve your dish

To the pan of reserved fond, add the chopped olives, verjus (carefully, as the liquid may splatter), and rehydrated raisins (including the liquid).Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the liquid has cooked off. Add the butter and chopped oregano. Cook, stirring frequently, 1 to 2 minutes, or until combined and the butter is melted. Turn off the heat. Slice the cooked chicken crosswise. Serve the finished farro topped with the sliced chicken and pan sauce. Enjoy!

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