Fall One Pot Meal

Fall One Pot Meal

Ingredients:

4 oz. bacon, cut into ¼-in. cubes
8 oz. baby bella mushrooms, cut into ½-in. wedges
1 tsp. fresh thyme leaves
8 bone-in chicken thighs (about 2 lbs.), skin on
½ tsp. kosher salt
½ tsp. freshly ground black pepper
3 Tbs. sunflower oil
1 medium yellow onion, finely chopped
3 garlic cloves, finely chopped
½ cup (4 oz.) dry white wine
1 cup (8 oz.) chicken stock
10 fresh sage leaves, tough center rib removed, leaves coarsely chopped
1 cup farro
2 cups ½-in. cubes butternut squash
½ medium cauliflower, outer leaves removed, cut into 2-in. florets
¼ cup tightly packed coarsely chopped fresh flat-leaf parsley, for garnish

Directions:
Heat an 11-in, skillet over medium heat. When hot, add the bacon. Once the fat starts to render, add the mushrooms and thyme. Cook for 4 to 5 minutes, until the mushrooms begin to brown. Transfer the bacon and mushrooms to a bowl and set aside.

Sprinkle the chicken thighs with salt and pepper. Add the oil to the skillet and swirl around. Then add the chicken, skin-side down. Cook on all sides for 6 to 8 minutes, until browned. Transfer the chicken to a plate.

Add the onions and garlic to the skillet and cook until translucent, 3 to 4 minutes. Pour in the wine and reduce by half. To the skillet, add the stock, sage, farro, and the chicken and any accumulated juices, and cover. Reduce heat to medium-low and cook for 12 to 14 minutes. Then add the squash and cauliflower and cook until the veggies are fork tender, 14 to 16 minutes. Stir in the reserved mushrooms and bacon. Garnish with parsley and serve.     Makes 4 servings

Pro Tip:

You can substitute the sunflower oil with any other neutral oil, such as grapeseed or canola.

Add coarsely chopped toasted hazelnuts for an extra crunch.