Serves
Makes 4 servings
Ingredients
- 4 oz. bacon, cut into ¼-in. cubes
- 8 oz. baby bella mushrooms, cut into ½-in. wedges
- 1 tsp. fresh thyme leaves
- 8 bone-in chicken thighs (about 2 lbs.), skin on
- ½ tsp. kosher salt
- ½ tsp. freshly ground black pepper
- 3 Tbs. sunflower oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, finely chopped
- ½ cup (4 oz.) dry white wine
- 1 cup (8 oz.) chicken stock
- 10 fresh sage leaves, tough center rib removed, leaves coarsely chopped
- 1 cup farro
- 2 cups ½-in. cubes butternut squash
- ½ medium cauliflower, outer leaves removed, cut into 2-in. florets
- ¼ cup tightly packed coarsely chopped fresh flat-leaf parsley, for garnish
Procedure
It doesn’t get much cozier than this autumn stew. Rich chicken thighs, nutty farro, and sweet butternut squash combine for a one pot meal that feels like a warm blanket on a chilly fall day.
Heat an 11-in, STAUB skillet over medium heat. When hot, add the bacon. Once the fat starts to render, add the mushrooms and thyme. Cook for 4 to 5 minutes, until the mushrooms begin to brown. Transfer the bacon and mushrooms to a bowl and set aside.
Sprinkle the chicken thighs with salt and pepper. Add the oil to the skillet and swirl around. Then add the chicken, skin-side down. Cook on all sides for 6 to 8 minutes, until browned. Transfer the chicken to a plate.
Add the onions and garlic to the skillet and cook until translucent, 3 to 4 minutes. Pour in the wine and reduce by half. To the skillet, add the stock, sage, farro, and the chicken and any accumulated juices, and cover. Reduce heat to medium-low and cook for 12 to 14 minutes. Then add the squash and cauliflower and cook until the veggies are fork tender, 14 to 16 minutes. Stir in the reserved mushrooms and bacon. Garnish with parsley and serve.
Pro Tip:
You can substitute the sunflower oil with any other neutral oil, such as grapeseed or canola.
Add coarsely chopped toasted hazelnuts for an extra crunch.
