After a few weeks of summer hiatus, I’m BACK TO COOKING SCHOOL with weeknight speed supps, how to hack entertaining and all the inspo I can drum up for making the meal slog more of a joy and less of a chore. Up next for Friday night: the unsung hero of proteins, crispy chicken thighs with farro and rustic salsa verde. All you need are…
– chicken thighs
– 1 bag of farro
– a bunch of parsley
– 2 handfuls of almonds
– some capers
– olive oil, salt, pepper, a lemon 🍋
And you’re off to win dinner tonight 🥇🏆🍗 Stay tuned for more and more inspo for cooking your way through this ♎️ mommy’s favorite time of year 🍂 #familycooking #newenglandeats #weeknightcooking #pastureraised
Hi guys, Francesca here and I am down in Peody Mass with my friends at Butcher Box making chicken thighs with salsa verde and farro. Join me to see how it’s done. To make farro, I cook it like pasta. It’s so much easier than rice. You don’t have to measure it out. Just fill your pot of water to the brim. Season it with salt. I’m just going to let that rip to a rolling boil. And what I’m going to do to start is season them up with salt and pepper. Some of them are right side up. These things in this instance do not matter. Okay. Pepper. And what I’m going to do now is turn a cast iron skillet on to high. Okay. So, little bit of olive oil on the chicken. So, I’m just going to give these a little bit of seasoning here. I am going to make simple Italian salsa verde. This is the one that I learned cooking in Italy. So, I’m going to do this this way. Give it a haircut. Put my chicken in the pan. Skin side down. You want really crispy skin. And I’m going to do about 2 to 3 minutes aside. Onto the salsa verde. I’m just going to start to go like this. My greens are ready. Next up in the salsa verde, capers. Honest to God, you can chop them right on in. Last but not least, in the salsa verde, in addition to the garlic and the lemon, are almonds. I use roasted, unsalted. We’re going to flip these babies. I’m peeking. I’m cheating. Our farrow is boiling like pasta. Half the bag. Give it a quick stir. 15 minutes on that till it’s ready. Finishing up the salsa verde. One big thing about salsa verde is you need a bunch of olive oil. Couple handfuls of almonds. Do the same thing you did with the greens. There is nothing more luxurious than a hand cut almond. All this together in the bowl. Lemon guys look great. I’m not panicked that they’re burning because they have a lot of nice fat. So, this is the super important moment for this. Lots of olive oil. Can do one more flip. So, moment of truth. We’re going to bring it all together. Give it a nice little toss so it glistens. Here we go. Boom. I’m going to just judge it around. Here we go. Oh boy. Okay. So, now I’m going to lay it out. It’s a nice little bed for our chicken. When you’re serving chicken thighs, serve them skin side up. This is called weekn night cooking. I want to just rustic toss this on top of the chicken. There we go. We have our chicken thighs skin on with Farro and salsa verde. Thanks for watching. This is Shay Chesca and Francesca and I’m here with Butcher Box and Peody Mass. [Music]
1 Comment
Looks quite delish!