• 2 tablespoons extra virgin olive oil
• 800g – 1 kg chicken breasts or small thighs
• kosher salt and pepper and onion powder
• 1 lemon, sliced (ideally Meyer)
• 2 tablespoons butter
• 3-5 cloves garlic, minced
• 2 cups Farro (or 1 cup orzo)
• 1/3 cup white wine
• 2 1/2 cups low sodium chicken broth
• 150-200g kale, roughly torn
• juice of 1 lemon
• 1 tablespoon chopped fresh herbs (I used thyme and parsley)
1. Preheat the oven to 400 F / 200 C.
2. Heat the olive oil in a large dutch oven or cast iron skillet set over medium high heat. Season the chicken all over with salt, pepper, and onion powder. When the oil is shimmering, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.
3. To the same skillet, add the butter and lemon slices. Sear the lemon until golden on each side, about 1 minute. Remove the lemon from the pan and add to the plate with the chicken.
4. To the same skillet, add the garlic and Farro. Cook until the garlic is fragrant and the farro toasted, about 2-3 minutes. Add the wine to the skillet and de-glaze the pan. Add the chicken broth, kale, and lemon juice. Bring to a boil over high heat and stir. Slide the chicken, lemon slices, and any juices left on the pan back into the skillet. Transfer to the oven and roast for 15 minutes or until the chicken is cooked through.
5. Remove from oven and serve topped with fresh herbs.