Tuesday, October 4, 2016

Lemony Chicken and Farro in Half an Hour

General concept: While the farro cooks, you cut the chicken and start it cooking.  Then you prep the shallot and garlic and lemon while watching and turning the chicken. It's fast because you're doing it all at once.

Saucepan with lid, large skillet with lid, tongs, knife, cutting board,

2 cups farro
1 pound boneless chicken breast
1 lemon
1 shallot
2 cloves garlic
12 ounce bag of frozen peas
Olive oil

In saucepan, bring four cups water to boil
Add the farro
Bring back to a boil, cover, and lower heat to a simmer
Set timer for 20 minutes.  All the other cooking can be done in those 20 minutes

Start heating skillet over medium heat
Cut chicken into bite size pieces
Add olive oil to skillet to cover the bottom very lightly, and heat until you smell it
Add chicken pieces to oil, spreading them out

Peel and mince shallot and garlic

Check a piece of chicken to see if it has some nice brown on the bottom.  If it does, turn over all the pieces so they cook on another side.

Cut lemon in half and squeeze juice into a cup.
Add water to make the cup a full cup.

Check the chicken again and turn

Watch the chicken, turning as need to get all sides to look cooked and have some nice brown sides.

When all sides look cooked, add the shallots and garlic, stirring them rapidly around the pan until you smell them and then for another 10 second

Add the lemon and water to the skillet and bring to a boil
Add the peas to the skillet, spread them out, and bring back to a boil
Cover the skillet and turn the heat to low
Cook for about five minutes

While chicken and peas cook, combine two tablespoons of water with one tablespoon of cornstarch (or flour) to make a smooth liquid

After chicken and peas have cooked the five minutes, stir in the cornstarch liquid to thicken the liquid.

Add salt and pepper to taste.

When timer goes off, drain any remaining liquid from farro, and combine it with the sauce.

Serve in big bowls or mugs