Crispy Chicken Thighs with Pan Sauce, Garlic Broccolini & Farro Pilaf

Serves 4

Ingredients

• 4 (about 2 lb) bone-in skin-on chicken thighs
• 1 cup dry farro
• 2.5 cups low-sodium chicken broth
• 1.5 lb broccolini
• 2 medium shallot
• 6 garlic cloves
• 4 sprigs fresh thyme
• 1 lemon
• 3 tbsp unsalted butter
• 3 tbsp olive oil
• 1 tsp dijon mustard
• 1 tsp kosher salt
• 1 tsp black pepper
• 1/2 tsp smoked paprika

Instructions

1. 1Preheat oven to 425°F. Season chicken thighs with salt, pepper, and smoked paprika. Heat olive oil in a large oven-safe skillet over medium-high. Sear skin-side down 6–7 minutes until deeply golden. Flip, add 3 smashed garlic cloves and thyme, transfer to oven, and roast 15–18 minutes until 175°F internal.
2. 2Meanwhile, rinse farro. In a saucepan, sauté 1 minced shallot in butter until translucent. Add farro, toast 2 minutes, then add broth. Simmer covered 20–25 minutes until tender. Fluff with lemon zest and butter.
3. 3Steam broccolini 3 minutes until bright green. Heat remaining olive oil in a skillet; sauté 3 minced garlic cloves and 1 sliced shallot 1 minute. Add broccolini, season with salt and pepper, and toss with lemon juice.
4. 4Remove chicken to rest. Place skillet on stovetop over medium; add remaining broth, dijon, and butter. Simmer and whisk 2–3 minutes into glossy pan sauce.
5. 5Plate each serving with farro, broccolini, chicken thigh, and spoon of pan sauce.