We both enjoyed this.
I have made this recipe twice and enjoy the flavors very much. It is fairly simple to put together and is a very filling one-pot meal. However, farro is nearly impossible to find in southern Indiana and after driving 1 1/2 hours to the closest specialty grocery store, the bag was $7. I would just use arborio rice and make it as regular risotto instead. This recipe also makes way too much liquid. I would recommend that you reduce the amount in the farro to about 1 3/4 cups and only add the remaining 1/4 cup if needed. I had about an inch of liquid on top after the 30 minutes and had to turn it on high and cook another 10 minutes to get it to a better consistency. Also, the sauce could easily be made with 1/4-1/2 chicken broth. 1 C. of broth makes the dish swimming in liquid. Even after boiling it on high for 15 minutes, the sauce was too thin and since the farro was liquidy, I ended up not using at least 1/2 of the sauce. Overall, the concept and flavors are good enough to make the needed adjustments.
This was delicious! We opted to cut the chicken into smaller pieces and stirred the farro into the chicken and sauce. This was so good that we made it again the following week to impress more family members.
Delicious! This is going on the rotation. I was wondering if the kids would eat the farro. They loved it! Didn’t even ask what it was.