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Farro Cacciatore Recipes

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Yield: 24 (15 oz.) Servings


Olive oil 1⁄3 cup
Boneless, skinless chicken thighs, 9 lbs.
cut into 2-inch chunks
Kosher salt 2 Tbsp.
Coarsely ground black pepper 1 1⁄2 tsp.
Yellow onion, sliced into 1⁄4-inch strips 3 lbs. 3 qts.
Red bell pepper, 3 lbs. 3 qts.
sliced into 1⁄4-inch strips
Button mushrooms, quartered 1 1⁄2 lbs. 1 1⁄2 qts.
Chopped marjoram 1⁄3 cup
Low sodium chicken broth 4 1⁄2 cups
Red wine 1 1⁄2 cups
California Ripe Olives, halved 1 1⁄2 qts.
Cooked semipearled farro 3 qts.


1. Heat oil in a large high-sided sauté pan over medium-high
heat. Add chicken thighs, season with salt and pepper to
taste and cook for 3-5 minutes, stirring occasionally, until
evenly browned. Transfer to a clean plate and set aside.
2. Stir onions, peppers, mushrooms and marjoram into pan and
cook over medium heat for 4-6 minutes, stirring occasionally.
Pour in chicken stock and wine and bring to a boil.
Return chicken to pan, add California Ripe Olives and cover.
Turn heat down to low and simmer for 15 minutes.
3. Mix farro into cacciatore and serve.

Nutritional Analysis Per Serving: Calories 478, Fat 14g, Cholesterol 141mg, Sodium 856mg, Carbohydrate 45g,
Protein 43g, Calories from fat 26%

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