Chicken with Olive Dressing
Why we love it:
- 1 cup Farro
- 2 cups Water
- 1 Tablespoon Kosher Salt (more or less, divided)
- 2 cloves Garlic
- 2 pounds Chicken Thighs (bone-in, skin on)
- 6 Tablespoons Extra Virgin Olive Oil (divided)
- 1⁄2 cup White Wine Vinegar
- 1 teaspoon Black Pepper
- 11⁄2 cups Green Olives, Pitted (about 1 15-ounce can)
- 1 Lemon (zest and juice)
- 4 ounces Feta Cheese
- 4 cups Arugula (baby)
1. HEAT THE OVEN TO 425 DEGREES
Place the farro and water in a pot with about 1 teaspoon of salt. Bring to a boil, then stir well and reduce to a simmer. Partially cover the pot and cook for about 25 - 30 minutes or until the farro is pale in color and tender. If there’s no water left but it’s not done cooking, you can add more, just turn up the heat to make sure it boils quickly. Unlike rice, this won’t affect the cooking.
Mince the garlic. Place chicken on an unlined, rimmed baking sheet and toss with about 2 Tablespoons olive oil (more or less is ok here), the minced garlic, and season with a generous teaspoon of salt and all of the pepper. Make sure chicken is skin-side up, then pour vinegar over and around chicken and place in the oven.
Bake chicken for about 25 - 30 minutes, without flipping, until it’s cooked through and nicely browned all over.
4. OLIVES + LEMON + FETA
Meanwhile, drain the olives and either tear in ½ with your fingers or coarsely chop with a knife. In a small bowl combine chopped olives with another 2 (ish) Tablespoons olive oil and 2 Tablespoons water.
Zest and juice the lemon into the bowl. Add a pinch of salt. Set aside.
Crumble feta and keep it separate.
When the chicken is cooked, transfer it to a large bowl or platter, leaving behind the juices and bits stuck to the pan. Pour the olive mixture onto the sheet and use a wooden spoon or whisk to gently scrape up all the bits the chicken left behind. This will create a nice sauce-like consistency. Pour olive mixture over the chicken.
6. FINISH FARRO
When the farro is done, drain off any excess water. Toss in a pinch of salt (to taste, perhaps none is needed) and the remaining olive oil.
Plate a mound of farro and top with arugula. Place chicken on top of this and spoon lots of the sauce and juices over - this seasons the arugula and farro, too. Garnish with feta crumbles.