Roasted Chicken with Mushroom Farro Ragù

Steps

1. Preheat oven to 220°C.
2. Prep & cook mushroom ragù. Heat 1/2 tsp oil in a large pot on high heat. Add leek, garlic and mushrooms and cook for about 3 minutes, until becoming soft. Add farro, 1/4 tsp salt and chicken stock and bring to the boil.
3. Reduce heat to low and simmer for about 25 minutes, stirring often, until farro is tender. If ragù looks dry and farro starts to stick, add 1/4 cup water or stock.
4. Prep & cook chicken. Pat chicken dry and season. Coat well in chicken spices and garlic. Heat 1/2 tsp oil in a fry-pan on medium heat. Cook chicken for 2-3 minutes each side, until golden but not cooked through. Transfer to a lined oven tray and roast in oven for 12-15 minutes (depending on thickness), or until cooked through. Rest, covered before slicing thinly. Reserve resting juices.
5. Finish ragù. When ragù is cooked, stir through silverbeet to wilt. Remove from heat and stir through sour cream and any resting juices and season to taste.
6. Prep & make salad. Toss chopped salad ingredients together in a bowl and season to taste.
7. Serve ragù topped with chicken and serve salad on the side.