BRAISED CHICKEN THIGHS FROM AVIGNON
Honey • Lavender • Farro
Serves 3 to 4
This elegantly aromatic sauce is guaranteed to become one of your go-to recipes for white meats and fish, especially chicken, sole, and halibut. This recipe blends the taste of Provence with some hearty Italian farro. To capture the French countryside even more vividly, buy a lavender plant so you can use the fresh leaves to infuse even more flavor into the dish.
wild bonus: Chicken is a great source of protein and B vitamins, which help with metabolic efficiency.
1 cup low-sodium chicken or vegetable broth
½ cup dry white wine
1 tablespoon extra-virgin olive oil
1 teaspoon dried thyme
1 tablespoon dried organic lavender
2 tablespoons honey
1 pound boneless, skinless chicken thighs
Celtic sea salt and freshly ground black pepper
2 cups Italian pearled farro
Preheat the oven to 350°F.
In a large bowl, combine the broth, wine, olive oil, thyme, lavender, and honey.
Rub the chicken thighs with salt and pepper and arrange them in a baking dish just large enough to hold them in a single layer. Pour the broth mixture into the baking dish; it should almost cover the thighs.
Bake for 20 minutes, then flip the thighs over. Add the farro to the baking dish, making sure it’s mixed into the sauce well and there’s almost enough to cover the farro; add water if necessary. Cover and bake for another 10 minutes if you prefer farro with a denser consistency, 20 minutes for a softer consistency. Check occasionally to ensure the farro doesn’t burn.
