Chicken,Chorizo and Farro Stew

Real soup fiends know that soup and stew season is year-round. However, this dense little number is best eaten on a cooled-down patio or fireside after a day of May gray. Don’t have farro? Replace with beans or even oats. Not in the mood for chorizo? Still fantastic with just chicken. Customize to your heart’s delight.

1 tbs neutral oil

4-6 pieces boneless chicken thighs

1 lb chorizo

1 yellow onion, sliced thin

1 bulb fennel, sliced thin and bottoms removed

1-2 cloves garlic, finely chopped

1 tsp calabrian chilies or 1 dried calabrian chile, optional

1 14oz jar fire roasted diced tomatoes or tomato sauce of your choice

1 sprig rosemary, optional but highly suggested

1 heaping handfuls of kale, chopped

1 bay leaf, optional

1 parm rind

1 sprig basil with lots of big leaves

⅓ cup farro

Method:

1. Heat 1tbs neutral oil in a pan over medium heat

2. Brown chorizo, in large chunks being sure to not cook it all the way though

3. Sear chicken on both sides, until brown and easily releases from pan

4. Add in your sliced onion, and fennel and sautee until translucent, about 3 minutes. If pan is looking dry add a bit more oil.

5. If there are bits sticking to the bottom, deglaze with some water, stock, white wine or vermouth.

6. Add farro and toast in fat and aromatics for 1 minute, or until color changes to a darker brown

7. Return chicken and chorizo to pan along with bay leaf, parm rind and basil, if using.

8. Add in your fire roasted diced tomatoe or tomato sauce

9. Using the jar or can fill with water and water to pot, bring to a boil and then lower to a simmer and cover with the lid slightly ajar. Over the next 30-40 mins, stir occasionally until farro is cooked through and chicken breaking apart.

10. Add in kale until wilted and incorporated, salt and pepper tp taste. Ladle into bowls and top with parm and fresh cracked black pepper.