Bluebird Recipes
Pollo Eoliana (Chicken) with Farro
Compliments of: John Bonica - Tappi
201 S. Glover St. - Twisp, WA 98856 - 509.997.3345
Ingredients for Chicken:
5 boneless chicken breast halves, skinned
½ cup olive oil
2 Tbsp salt
2 tsp white pepper
½ tsp thyme
½ tsp cloves, ground
2 Tbsp oregano, dry
2 Tbsp basil, dry
3 pinch pepperoccini
2 onions, slivered
10 Sicilian olives
10 plums, fresh or dried
½ cup raisins
½ cup white wine
Ingredients for Farro:
7 cups water
3 cup Bluebird Grain Emmer Farro
2 tsp salt
¼ cup olive oil
1 onion, diced
2 cloves garlic, minced
1 Tbsp oregano
1 Tbsp thyme
Prepare Chicken:
In a stainless steel pan place chicken halves tightly together, coat with olive oil and salt.
Sprinkle on top: pepper, thyme, cloves, oregano, basil, and pepperoccini.
Arrange the slivered onions and Sicilian olives (2 per chicken) on top of the chicken. Then, place the plums (2 per chicken) and raisins on top of the chicken halves, and pour the wine over the top.
Bake at 350 degrees for 1.5 – 2 hours.
Prepare Farro:
Add water, Bluebird Grain Emmer Farro and salt in a heavy pan and and bring to a boil. Simmer for 45 minutes and cool.
Sauté onion garlic and herbs until onions are translucent. Add cooled Farro. Sauté briefly until all farro is covered in oil and herbs.
Serve with Pollo Eoliana.
See other Whole Emmer Recipes:
- Heirloom Chef's Emmer Fennel Salad with Caramelized Onions
- Crush’s Farro Risotto
- Emmer Farro Chimichurri with Zucchini and Olives
- Farro and Foraged Morel Mushrooms with Asparagus and Garlic Chives
- Farro with Marscapone & Parsnips
- Farro with Sausage and Apples
- Medieval Farro Salad
- Emmer “Cornbread” and Sausage Stuffing
- Farro & Christmas Bean Gratin
- Original Split Emmer and Wild Rice Pilaf
- Summer Potlatch cakes with cherry tomato-fig salsa
See other Whole Emmer Recipes:
