Seared Chicken & Farro

Place your oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the squash. Quarter lengthwise; using a spoon, scoop out and discard the pulp and seeds. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Turn to thoroughly coat. Arrange in a single layer, skin side down. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. When cool enough to handle, using a spoon, scoop the flesh into a bowl; discard the skin. Using a fork, mash to your desired consistency.

While the squash roasts, peel the garlic; using the flat side of your knife, smash each clove to flatten. Add the farro and garlic to the pot of boiling water. Cook, uncovered, 16 to 18 minutes, or until tender. Drain thoroughly. Set aside in a warm place.

While the farro cooks, wash and dry the remaining fresh produce. Pick the sage leaves off the stems; discard the stems, then thinly slice. Core and medium dice the apple.

While the farro continues to cook, in a large pan, heat the butter on medium-high until melted. Add the sage, almonds, and apple; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the butter is lightly browned and the apple is slightly softened. (Be careful not to overcook, as the butter can burn easily.) Turn off the heat. Stir in half the vinegar and 2 tablespoons of water (be careful, as the liquid may splatter). Season with salt and pepper to taste. Transfer to a bowl. Rinse and wipe out the pan.

While the farro continues to cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 7 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place.

Add ½ cup of water to the pan of reserved fond (be careful, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, or until the liquid is slightly reduced in volume. Add the cooked farro, spinach, and raisins; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the spinach has wilted. Turn off the heat. Stir in the mashed squash and remaining vinegar. (If the mixture seems dry, stir in up to ½ cup of water to achieve your desired consistency.) Season with salt and pepper to taste. Divide the finished farro and cooked chicken among 4 dishes. Top the chicken with the apple relish. Enjoy!