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Warm salad of Roast Chicken, Farro and Sherry Vinegar

Warm salad of Roast Chicken, Farro and Sherry Vinegar

Recipe by Julie Le Clerc

Warm Salad of Roast Chicken, Farro & Sherry Vinegar 

Serves 6

12 Mahy Farms skinless boneless chicken thighs
½ cup Capirete Pedro Ximenéz sherry vinegar
2 Tbsp J. Friend honey
5 Tbsp extra virgin olive oil
2 tsp dried oregano
Sea salt and freshly ground black pepper
1 cup Girolomoni farro
½ cup Torres toasted Marcona almonds
¼ cup Sabato salted capers, rinsed and drained
¼ cup currants  (soaked in a little sherry vinegar to plump)
150g rocket or baby salad leaves


Heat oven to 180°C.

Place chicken thighs in a roasting pan. Pour over the sherry vinegar then drizzle with honey and 2 tablespoons of the EVO. Scatter with dried oregano and season with salt and pepper. Roast for 30-40 minutes or until the chicken is golden brown and cooked through, basting once or twice during cooking. Add a little chicken stock or water to the roasting pan if the liquid starts to dry out.

At the same time, add farro to a saucepan of boiling water and simmer for 20 minutes until just tender to the bite. Drain well and then place in a bowl.

Add almonds, capers, currants and remaining EVO and toss well to combine. Season with salt and pepper, to taste. Lastly toss through the salad leaves.

Arrange farro salad on a platter and top with cooked chicken; drizzle with juices from the roasting pan.

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