Skillet Chicken and Farro With Caramelized Leeks

By Melissa Clark

Published May 18, 2021

  • Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
1 hour
Rating
4(1,247)
Comments
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This very savory skillet dinner features golden pieces of bone-in chicken nestled in a leek and farro pilaf. You might be surprised to see the leek greens used along with the whites. But, because the slices are sautéed until tender and then simmered with the farro, they turn soft and sweet, and contribute loads of deep onion flavor. (Added bonus: It’s nice to use the whole vegetable.) A simple tomato relish garnishes the top, adding juicy freshness to this hearty one-pot meal.

Featured in: Know Your Onions (and Shallots and Leeks and Ramps)

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Ingredients

Yield:4 to 6 servings

  • 2 ½ pounds bone-in, skin-on chicken thighs and drumsticks, or use whole legs

  • Salt and freshly ground black pepper

  • 2 large or 3 medium leeks

  • 2 tablespoons extra-virgin olive oil

  • 2 garlic cloves, thinly sliced

  • 1 teaspoon fennel or coriander seeds, cracked with a mortar and pestle or the side of a chef’s knife

  • 1 teaspoon cumin seeds, cracked with a mortar and pestle or the side of a chef’s knife

  • 4 thyme sprigs

  • 1 tablespoon tomato paste

  • 3 cups chicken or vegetable stock

  • 1 ½ cups pearled or semi-pearled farro

  • ¾ cup quartered or halved cherry tomatoes or diced tomato

  • ½ cup fresh parsley leaves and tender stems, roughly chopped

  • Fresh lime or lemon juice, or cider vinegar, to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

46 grams carbs; 177 milligrams cholesterol; 578 calories; 11 grams monosaturated fat; 5 grams polyunsaturated fat; 6 grams saturated fat; 25 grams fat; 7 grams fiber; 1045 milligrams sodium; 45 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pat chicken dry with paper towels. Season all over with salt and pepper, and set aside while preparing the leeks.

  2. Step 2

    Trim roots from leeks, then cut away any wilted, yellowing or browned parts from the greens. Slice leeks in half lengthwise. Wash well under cold running water to remove any soil, then shake dry. Thinly slice the leeks (including the greens) into half-moons. You should have about 6 cups. Measure out about 2 tablespoons of sliced leek whites and set them aside for garnish.

  3. Step 3

    In a large skillet, heat 1 tablespoon oil over medium-high heat. When the oil thins and coats the bottom of the pan, add half the chicken and cook until browned on both sides, 4 to 6 minutes per side. Transfer the chicken to a plate and repeat with remaining chicken.

  4. Step 4

    Add remaining 1 tablespoon oil to the skillet and stir in the leeks and a pinch of salt. Sauté until tender and golden brown, 10 to 13 minutes. Add the garlic and cook until golden, 2 to 3 minutes. Stir in spices, thyme and tomato paste, and cook until tomato paste darkens and caramelizes, 2 to 3 minutes.

  5. Step 5

    Pour in chicken stock and bring to a simmer, scraping up the browned bits on the bottom of the pan. Stir in farro and 1 teaspoon salt. When the liquid comes to a simmer, reduce the heat to medium-low and nestle in the browned chicken, skin-side up; pour in any juices from the plate. Cover pan and let cook until the farro is tender and the chicken is cooked through, 25 to 30 minutes.

  6. Step 6

    Meanwhile, in a small bowl, toss together the reserved leek whites, chopped tomatoes and parsley. Season to taste with salt, pepper and an acid like lemon or lime juice or vinegar. The mixture should taste tangy and bright.

  7. Step 7

    Discard the thyme sprigs, and serve chicken and farro topped with some of the tomato mixture.

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Ratings

4 out of 5
1,247 user ratings
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Comments

WeLaJo

Use whole grain farro instead of pearled for better texture and flavor. Par-cook for 10 minutes before adding to pan with chicken and leeks. To keep chicken skin crisp, skip the lid and stovetop once chicken is nestled. Instead, bake uncovered at 400 about 20 minutes, or until chicken is cooked through.

RMUS

I used 1/2 tsp ground fennel, 3/4 tsp ground cumin and 1 tsp dried thyme and switched the grain to a wild rice blend, delicious and a big hit with guests. Don’t skip the tomatoes and leek with splash of acid (I used fresh lemon juice) as a topper, gives a perfect pop of flavor that lifts the whole dish.

Jenni

Can I use cumin and coriander powder instead of the seeds?

Matt

Finished in the oven per other commenter. Crispy skin worth it. Also used basil instead of parsley bc didnt have parsley. Everyone loved it.

Jenny OD

This might be one of the most delicious hearty homecooked meals I have ever made. And I cook a LOT. It is worth tracking down the farro - it is worth making the tomato relish to spread on top. It is divine and leftover even moreso.

Carare

Decent but not great. I thought the cumin was overpowering. The leeks didnt seem to add much flavor. Would have rather used onion.

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