Herb-Crusted Chicken Thighs with Roasted Cauliflower Steaks, Brown Butter Sage Sauce & Farro Pilaf

Serves 3

Ingredients

• 3 large (about 2 lbs total) bone-in skin-on chicken thighs
• 1 large (about 3 lbs) cauliflower head
• 1 cup dry farro
• 5 tbsp unsalted butter
• 12 fresh sage leaves
• 4 fresh thyme sprigs
• 2 sprigs fresh rosemary
• 4 garlic cloves
• 1 large shallot
• 2 1/4 cups chicken stock
• 3 tbsp olive oil
• 2 tsp lemon zest
• 1 tsp paprika
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper

Instructions

1. 1Preheat oven to 425°F. Combine chopped thyme, rosemary, 2 minced garlic cloves, lemon zest, paprika, salt and pepper. Loosen skin on chicken thighs and rub half the herb mixture underneath; season exterior as well.
2. 2Cut cauliflower into three 1-inch thick steaks through the core. Brush both sides with olive oil, season with remaining salt and pepper. Arrange on a parchment-lined sheet pan with chicken thighs (skin-side up). Roast 35–40 minutes, flipping cauliflower halfway, until chicken reaches 175°F internal and cauliflower is deeply caramelized.
3. 3Meanwhile, rinse farro. In a saucepan, heat olive oil, sauté minced shallot and remaining garlic cloves until fragrant. Add farro and toast 1 minute, then add stock. Simmer covered 22–25 minutes until tender. Fluff and keep warm.
4. 4In a small saucepan, melt butter over medium heat. Add sage leaves and cook 3–4 minutes until butter is nutty brown and sage is crisp. Remove from heat, add stock to stop browning, swirl in remaining herb mixture.
5. 5Spoon farro onto plates, top with cauliflower steak and chicken thigh. Drizzle generously with warm brown butter sage sauce and crispy sage leaves. Serve immediately.