Community recipe
Roasted Grape Chicken with Mustard Pan Sauce and Farro
Golden chicken thighs roast with sweet grapes and shallots, then get a glossy, tangy mustard pan sauce. Nutty farro catches every drop.
- Serves
- 4
- Prep
- 12 min
- Cook
- 40 min
- Difficulty
- easy
Get ready
Ingredients
- 1 cup pearled farro
- 3 cup waters
- 0.5 tsp kosher salt
- 1.5 lb boneless skinless chicken thighs
- 0.75 tsp kosher salt
- 0.5 tsp freshly ground black pepper
- 1 tbsp olive oil
- 2 cup red seedless grapes
- 1 shallot, peeled and cut into thin wedges
- 1 tsp dried thyme
- 1 tbsp olive oil
- 0.5 cup low-sodium chicken broth
- 1 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp unsalted butter
- 2 tbsp fresh parsleies, chopped
Make it
Instructions
- 01
Start the farro and get organized
Set a rack in the middle of the oven and heat it to 425°F. Set a colander in the sink. Rinse 1 cup pearled farro in the colander, then transfer it to a medium saucepan with 3 cups water and 0.5 tsp kosher salt. Bring to a boil over high heat, reduce to a steady simmer, and cook uncovered for 25–30 minutes, stirring once or twice, until chewy-tender. Keep the colander ready to drain any excess liquid when the farro is done. | Why: Starting the grain first lets it cook while you prepare the chicken.
- 02
Season and brown the chicken
Pat 1.5 lb boneless skinless chicken thighs dry with paper towels. Sprinkle both sides evenly with 0.75 tsp kosher salt and 0.5 tsp freshly ground black pepper. Put a 12-inch oven-safe skillet over medium-high heat for 2 minutes, then add 1 tbsp olive oil. Lay the chicken in a single layer without crowding; brown for 4 minutes on the first side and 2–3 minutes on the second, until golden in spots. The centers need not be cooked through yet. Turn off the burner and leave the chicken in the skillet. | Why: Browning builds savory flavor before the chicken finishes gently in the oven.
- 03
Roast the grapes and finish cooking
Rinse 2 cups red seedless grapes, pull them off their stems, and dry well. Peel 1 shallot and cut into thin wedges. Add both around the chicken in the skillet with 1 tsp dried thyme and 1 tbsp olive oil; gently toss the grapes and shallot in the pan juices without disturbing the chicken. Using oven mitts, transfer the skillet to the hot oven and roast for 12–15 minutes, until the grapes are lightly blistered and an instant-read thermometer inserted into the thickest part of each thigh reads 165°F. If the chicken needs more time, roast in 2-minute increments and check again. | Why: Roasting concentrates the grapes' sweetness while cooking the chicken safely through.
- 04
Make the pan sauce and plate
Using oven mitts and clean tongs, transfer the chicken to a plate and let it rest for 5 minutes; keep an oven mitt on the skillet handle throughout. Place the skillet with its grapes and shallot over medium heat. Stir in 0.5 cup low-sodium chicken broth, 1 tbsp Dijon mustard, and 1 tbsp apple cider vinegar, scraping up the browned bits. Simmer 2–3 minutes, until slightly thickened, then turn off the heat and swirl in 1 tbsp unsalted butter until glossy. If the farro has not finished cooking, simmer it until chewy-tender; drain it in the colander, then divide among four plates. Add the chicken, grapes, and sauce. Wash, dry, and chop 2 tbsp fresh parsley, scatter it over the plates, and serve warm. | Why: A brief rest keeps the chicken juicy, and the tangy sauce balances the sweet roasted grapes.
