Italian Chicken with Mushroom Farro Ragù

Italian Chicken with Mushroom Farro Ragù

Ready in 45 minutes • Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, June 16, 2019.
Order Now
Order Now

Ingredients

Farro Ragù

  • 1 leek
  • 1 pack mushrooms
  • 1/2 pack Italian spices
  • 1/4 cup white wine
  • 1 pack farro
  • 1 1/2 cups From My Kitchen chicken broth
  • 1 1/2 cups water
  • 1 Tbsp butter
  • Juice of 1/2 lemon

Chicken

  • 1 pack chicken breast
  • 1/2 pack Italian spices
  • 1 courgette

To Serve

  • 50g feta cheese
  • 1 bunch parsley

Steps

  1. Cook ragù Preheat oven to 220°C. Halve leek lengthways and thinly slice. Halve mushrooms. Heat a drizzle of oil in a pot on medium-high heat. Cook leek for 1-2 minutes until soft. Add mushrooms and first measure of Italian spices with 1 tsp salt and cook for 2-3 minutes.
  2. Add wine and cook for 1-2 minutes until almost reduced. Add farro, broth and water and bring to a simmer. Simmer on medium heat, stirring occasionally for about 25 minutes until grains are tender. Add butter and lemon juice, season to taste.
  3. Cook chicken Pat chicken dry, season and coat in second measure of Italian spices. Cut courgette into 1x8cm batons. Heat a drizzle of oil in a fry-pan on medium heat. Cook chicken for about 2 minutes each side until golden. Transfer to an oven dish along with courgette.
  4. Roast in oven for about 15 minutes until chicken is cooked through and courgette is tender. Rest, covered before slicing chicken thinly. Roughly chop parsley.
  5. Serve farro ragù topped with chicken and courgettes on the side. Crumble over feta and sprinkle over parsley.

Nutritional Information

Energy 2753 kj
658 kcal
Protein 46.7g
Carbohydrate 37.3g
Fat 32.4g