Chef's Table Recipe: Pastured Chicken with Farro & Artichokes

Inside Park at St. Bart's Restaurant Executive Chef Matthew Weingarten's innovative take on chicken and rice features farro, the ancient grain grown for centuries in Italy and the Middle East, which imparts a wholesome nuttiness and a perfect complement to the accompanying artichokes.

Serves 6


For the farro:

3 tablespoons unsalted butter
2 stalks celery, small dice
1 carrot, small dice

VIDEO: Chef Matt Weingarten prepares chicken with farro and artichokes.

1 small onion, small dice
Pinch of salt
1 sprig rosemary
1 sprig thyme
1 sprig marjoram
2 cups farro
1 quart water

For the artichokes:

¼ cup olive oil
1 small onion, sliced
3 garlic cloves, sliced
1 tablespoon coriander seeds
2 bay leaves
1 sprig fresh thyme
Zest of 1 lemon
1 teaspoon red pepper flakes
12 artichokes, cleaned
2 tablespoons salt
2 quarts water
2 cups white wine
¼ cup rice wine vinegar
Juice of 1 lemon (reserved from above)
¼ cup chopped parsley

For the chicken:

6 boneless skin-on chicken breasts, preferably French-cut (with the piece of the wing attached)
Salt and freshly ground black pepper
½ cup olive oil, divided
1 quart chicken stock, warmed
1 large sprig fresh thyme
1 sprig fresh rosemary
1 sprig fresh marjoram or oregano
6 garlic cloves, sliced into thick coins

To make the farro, melt the butter in a large saucepan over medium heat. Add the celery, carrots, onion, and a pinch of salt and cook until vegetables begin to soften, 3 to 4 minutes.

Tie the rosemary, thyme, and marjoram together in a piece of cheesecloth to make a sachet. Add the faro and the sachet to the pot and toss to coat. Add the water and bring to a boil. Reduce the heat to a simmer, cover, and cook until all the liquid has been absorbed and the grains are swelled and tender, about 15 minutes. Set aside and keep warm.

To make the artichokes, heat the olive oil in a deep pot over medium heat. Add the onion, garlic, coriander seeds, bay leaves, thyme, lemon zest, and red pepper flakes and cook until onions are softened, 3 to 5 minutes. Add the artichokes and coat well. Add salt and water, bring to simmer, and cook for another 5 minutes. Add the wine, vinegar, and lemon juice. Cover with parchment paper and a heatproof plate to keep the artichokes submerged, and cook for 15 more minutes, until a fork is easily inserted into the artichoke. Add the chopped parsley and transfer to an ice bath, most easily done by putting a stopper in your sink and filling the sink with ice and water. Once the artichokes are cooled, transfer them with their liquid to a container, cover and refrigerate. They will keep this way for about a month since they are essentially pickled.

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