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Seared Chicken & Farro Salad

with Roasted Apple & Brussels Sprouts

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

To serve over simply seared chicken, we’re making a savory sauce that highlights whole grain mustard and rich demi-glace. It perfectly complements a hearty bed of nutty farro tossed with sweet currants, roasted brussels sprouts and apple, and crumbles of creamy goat cheese.

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Seared Chicken & Farro Salad with Roasted Apple & Brussels Sprouts
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Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Core and medium dice the apple. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel and finely chop the shallot. In a bowl, combine the mustard, demi-glace, vinegar, and 1/4 cup of water

Cook the farro:
2 Cook the farro:

Add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the currants and a drizzle of olive oil; stir to combine. Cover to keep warm.

Roast the apple & brussels sprouts:
3 Roast the apple & brussels sprouts:

While the farro cooks, place the diced apple and halved brussels sprouts on a sheet pan. Drizzle with 2 tablespoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Cook the chicken:
4 Cook the chicken:

While the apple and brussels sprouts roast, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer the cooked chicken to a cutting board.

Finish the sauce:
5 Finish the sauce:

To the pan of reserved fond, add 1 tablespoon of olive oil; heat on medium-high until hot. Add the chopped shallot; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until combined and slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

Finish the farro & serve your dish:
6 Finish the farro & serve your dish:

To the pot of cooked farro, add the roasted apple and brussels sprouts and cheese (crumbling before adding). Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished farro. Top the chicken with the finished sauce. Enjoy! 

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Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Core and medium dice the apple. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel and finely chop the shallot. In a bowl, combine the mustard, demi-glace, vinegar, and 1/4 cup of water

2 Cook the farro:

Add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the currants and a drizzle of olive oil; stir to combine. Cover to keep warm.

Cook the farro:
Roast the apple & brussels sprouts:
3 Roast the apple & brussels sprouts:

While the farro cooks, place the diced apple and halved brussels sprouts on a sheet pan. Drizzle with 2 tablespoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

4 Cook the chicken:

While the apple and brussels sprouts roast, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer the cooked chicken to a cutting board.

Cook the chicken:
Finish the sauce:
5 Finish the sauce:

To the pan of reserved fond, add 1 tablespoon of olive oil; heat on medium-high until hot. Add the chopped shallot; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until combined and slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

6 Finish the farro & serve your dish:

To the pot of cooked farro, add the roasted apple and brussels sprouts and cheese (crumbling before adding). Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished farro. Top the chicken with the finished sauce. Enjoy! 

Finish the farro & serve your dish: