sage and pancetta chicken with farro and spinach

sage and pancetta chicken with farro and spinach

This recipe is the perfect example of how you build great flavor.

Begin by making a fragrant oil infused with garlic and sage, then use it twice. First to brown the chicken, then to toast the farro for a nuttier, richer flavor. And because we couldn’t stop there, we topped the chicken with pancetta and crisped it under the broiler. Cook, relax and enjoy!

What you’ll need:
2 cloves garlic
fresh sage
2 boneless, skinless chicken breasts
¾ cup farro
2 oz pancetta
3 oz baby spinach
olive oil
coarse salt
freshly ground black pepper

large skillet
rimmed baking sheet

Recipe steps:
1. Make garlic-sage oil
Peel and thinly slice garlic. Remove any large stems from sage leaves. Combine garlic, sage, and 2 tablespoons oil in a medium skillet over medium-high heat. Cook, swirling skillet occasionally, until garlic is golden and sage is crisp, about 1 minute.

2. Brown chicken
Transfer garlic and sage to a plate with a slotted spoon. Season chicken with salt and pepper. Add to garlic-sage oil and cook until browned on both sides, 8–10 minutes. Transfer chicken to a rimmed baking sheet.

3. Toast farro
Add farro to skillet and cook until a little darker, about 2 minutes. Add 2 cups water and bring to a simmer. Cover skillet with a lid or foil and cook until farro is tender, about 15 minutes.

4. Prep chicken
Meanwhile, top chicken with sliced pancetta.

5. Crisp pancetta
Preheat broiler to high with rack 6-inches from heart source. Broil chicken until pancetta is browned and crisp, about 5 minutes.

6. Finish farro
Uncover farro and add spinach, stirring gently until wilted, about 1 minute. Serve chicken with farro and spinach, topped with crispy sage and garlic. Enjoy!