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
Equipment: 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.
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.
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.
Prep chicken Meanwhile, top chicken with sliced pancetta.
Crisp pancetta Preheat broiler to high with rack 6-inches from heart source. Broil chicken until pancetta is browned and crisp, about 5 minutes.
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!