Braised chicken, farro, fennel, tomato, and shallot

Braised chicken, farro, fennel, tomato, and shallot

Main Course 

This is a wonderful pan braise and the electric skillet shines with this style of cooking. The trick is to be patient with the initial rendering of the fat to make the skin thin and crisp and wispy. That crunch will go away but leave a beautiful, non-fatty skin behind that tastes awesome. The farro, depending on style and size can take anywhere from 30 minutes to an hour to cook but that is up to you to determine. I buy farro from, a grain grower based in Columbia, SC, who raises grains that are utterly stunning in quality and have a story to tell about the diversity of American seed stock.

  • 4


  • Very easy



  • 4 chicken thighs, bone-in
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 2 medium shallots, minced
  • 6 sprigs fresh thyme, tied up with kitchen twine
  • Hefty pinch of sweet smoked chili powder
  • 1 cup diced tomato
  • 1 cup sliced fennel
  • 1 tablespoon minced fresh jalapeno
  • 1 quart chicken stock
  • 1 cup farro, rinsed
  • ½ cup chopped fennel fronds


Turn the skillet to 350F. Trim the chicken thighs of excess fat, and then season well with the salt and pepper. Add the olive oil to the pan and then add the chicken, skin down, and cook for 15 minutes.

Add shallots and cook for 5 minutes. Turn the chicken skin side up and add the thyme, tomato, fennel, chili powder and jalapeno. Stir to mix up the vegetables and then cook for ten minutes.

At this point add the stock and farro, lower heat to 275F and cook until farro is cooked through, about 30 minutes to an hour depending on the farro.