Fall Chicken Stew with Kale & Farro
Fall has arrived. The shorter days have started, and the cooler evenings are here. Fall is my favorite time of the year. I love see the changing of the colors while taking the boys and our dog Molly for a walk in the country side near home or driving to Ashville and spending the weekend in the Blue Ridge Mountains of this beautiful state of North Carolina. The fact that you have to wear long pants and put on a warm jacket in the evening, makes me feel happy. I suppose coming from the North East of England where it’s pretty cool all year round, it’s a nice feeling that reminds me of home. I don’t miss the hot humid days of summer and am glad they are gone for a few months.
Just as much as I love pulling out my winter gear, I enjoy braises, stews and hot soups. They always spring to mind this time of year. This chicken stew will warm your soul. It only takes about 40 minutes in total to prepare and cook. While it simmers away on the stove, you have time to turn on the outside lights, arrange the chairs around the chimney or fire pit, start the fire, call the kids down to help, and then enjoy a night of good company. What could be better? Have fun and enjoy!
Fall Chicken Stew with Kale & Farro
Serves 4
Ingredients
2 tablespoons olive oil
1x 3lb chicken cut into eight pieces or 8 pieces of thigh meat
1 red onion peeled and thinly sliced
3 garlic cloves peeled and minced
1 large carrot washed and diced
1 tablespoon Roast Moroccan Spices
5 cups low sodium chicken stock
4 large vine tomatoes diced
1 cup farro
2 cups packed kale
1 tablespoon freshly chopped parsley
1 tablespoon freshly chopped oregano
How to make:
Method
Pour the oil in a large heavy-based pan and place over a medium heat, when hot add the chicken pieces and brown on both sides 5 to 6 minutes, then remove from the pan and place on a plate covered with paper towels.
Add the onion, garlic and carrot to the pan and cook for 4-5 minutes, until golden brown but not burnt.
Stir in the spices and cook for a few seconds, then pour in the stock and tomatoes bring to a simmer. Add the farro and stir well.
Add back the chicken, place on a lid or tin foil, allow to simmer gently for 20 minutes, until the chicken is cooked through, and the farro is tender then add the kale. Cook for 2-3 minutes, until the kale has wilted, stir in the herbs and adjust the seasoning to taste, then serve.