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Chicken with Farro, Chickpeas, Olives & Piquillo Peppers

Chicken with Farro, Chickpeas, Olives & Piquillo Peppers

Chicken with Farro, Chickpeas, Olives & Piquillo Peppers

Serves 6

1 Mahy Farms whole chicken , jointed into 14 pieces
Sea salt and freshly ground black pepper
3 Tbsp extra virgin olive oil (EVO)
2 large cloves of garlic, chopped
1 cup dry white wine
500ml Sabato French onion soup , defrosted
½ 220g jar sliced El Navarrico pimientos
2 cups Girolomoni farro
325g jar El Navarrico chickpeas
12 Losada gordal olives
1/2 tsp Spice Trader chili flakes
500ml Sabato chicken stock , defrosted
Chopped parsley, to garnish
Colonna orange infused extra virgin olive oil to garnish (optional) 

Preheat the oven to 180°C.

Season the chicken pieces with salt and pepper. In a large casserole dish, heat the EVO on a high heat. Add chicken pieces and brown evenly on all sides, then set aside on a plate. In the same pan, reduce the heat and add garlic. Sauté for 2 minutes, taking care not to burn. Add the white wine to deglaze and evaporate alcohol. Add the French onion soup, pimiento slices, farro, chickpeas and olives. Pour in the stock and season. Bring to the boil then reduce to a simmer. Take off the heat and place the chicken pieces on top. Ensure that the farro mixture is well covered by stock before covering with a tight fitting lid. Bake in the oven for 1 hour or until the chicken is cooked through.

To serve garnish with chopped parsley and orange infused EVO.

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