Chicken & Spinach Artichoke Farro

This is a quick and easy meal my husband says can go on rotation and it is child approved. Sort of, my daughter just ate the chicken without dispute. The spinach and artichokes took oodles more convincing.

For those who have followed me since the beginning, can you believe the recipe blog and The Bell House Catering Company will be turning 5 this January. I know I have not done much recipe posting in the last year, maybe two, but the catering side of things has kept me busy.

I hustled quite a bit to keep the catering side of things going during that “pandemic for which shall not be named.” The support from my prepared meals folks and the constant grind has paid off. I definitely see this food business thing sticking around for a bit.

The recipe blog has been on my mind lately and I have decided it’s time I should put this on my to do list. I am thinking I can make time at least once a month to send you an amusing story served with a delectable recipe.

Chicken & Spinach Artichoke Farro:

Feeds 4 People

1 cup of farro, prepared using package directions. Add some chicken base or stock for more flavor.

2 tablespoons butter

2 tablesoons of olive oil

4 chicken breasts, cut length wise to create thin cutlets

Salt and Pepper

1 shallot, minced

1 pint of cherry tomatoes, cut in half

1-3 garlic cloves, minced

8 ounce jar of artichoke hearts, drained and quartered

3/4 cup of white wine

1 cup of heavy cream

1 cup of grated Parmesan or Pecorino or Grana Padana

4 ounce jar of pimentos, drained

Bag of Baby spinach, about 3 cups

Harrissa or Calabrian Peppers

1/2 lemon, juiced

Fresh Basil leaves

In a heavy pan or cast iron skillet, add the olive oil and turn the heat on high. When hot, add the chicken to the pan. 2-3 minutes per side until the chicken registers 165 degrees. Remove the chicken from the skillet and set aside. Turn the heat down and add some more olive oil and butter to the pan.

Add the shallots, the cherry tomatoes and artichokes to the pan and saute for about 5 minutes. The shallots will be soft and the tomatoes will start to blister. Add the garlic to the pan and when it smells fragrant, pour in the white wine to deglaze the pan.

When the wine has reduced, grab a handful of spinach and let it start to wilt. Toss in the rest of the spinach until wilted and pour in the heavy cream, salt, pepper, as much Harrissa or Calabrian peppers as you can handle. These babies have great flavor, but can punch a heat if you aren’t much of a hot foods eater.

While the cream warms, sprinkle in the cheese and let it melt. Nestle the chicken back into the cream to warm the chicken back up. Sprinkle in some fresh basil and a squeeze of lemon juice.

Serve two breasts of chicken with the all the goods over top of the farro or pasta or just char up some crusty bread for dipping.