Farro and braised chicken bowls
What the weekend braise turns into midweek: nutty, chewy farro, the chicken pulled off the bone and warmed in its leeks and juices, cauliflower crisped in the air fryer, and the jar on top.
About 1,200 kcal and 75 g protein a serving
You'll need
- ¾ cup farro, whole or semi-pearled
- 4 leftover braised chicken thighs, with their leeks and juices
- 1 head cauliflower, in small florets
- 1 tbsp olive oil
- Pickled fennel, a big forkful
- ½ lemon
- Grated Parmesan
- Salt and black pepper
Make it
Tap a step when it's done.
- 25–30 minSimmer the farro in a big pot of salted water, like pasta, until tender with a little chew. Pearled farro is faster — start checking at 15 minutes. Drain.
- 400°F · 20–25 minMeanwhile, toss the cauliflower with the oil and salt and cook it in the air fryer, tossing halfway, until tender and dark gold at the edges.
- Pull the chicken off the bones in big pieces and discard the bones. Keep the skin if you like it.
- 5 minWarm the leeks and juices from the braise in a skillet over medium, then add the chicken and heat it through.
- FinishFarro in bowls, the chicken over it with plenty of juice, the cauliflower, pickled fennel, Parmesan, black pepper, and lemon.
Leftovers
Cooked farro keeps four days in the fridge; make a double batch and use it under the salmon or in a bowl of the minestrone.
How it works
Braise once, eat twice: the juices left in the pot are the best sauce of the week, and farro is the grain built to soak them up without going soft. Farro is a whole grain when it's whole or semi-pearled; pearled farro cooks faster because most of the bran has been polished off.
Make it your own
- Rice instead of farro, if that's what's in the pantry.
- Leftover thighs from the crisp chicken and white beans.
- A fried egg on top.
Checked against
- Simple Farro — America's Test Kitchen — boiled like pasta in plenty of salted water until tender with a slight chew
- Air-Fryer Curried Roasted Cauliflower and Chickpea Salad — America's Test Kitchen — a head of florets at 400°F for 23 to 25 minutes, tossed halfway, until golden at the edges
- How to prepare farro — Food52 — pearled cooks faster; semi-pearled and whole take longer
- Leftovers and Food Safety — USDA — reheat leftovers to 165°F; cooked leftovers keep 3 to 4 days
Nutrition estimate, per serving
| Calories | 1,000–1,350 kcal |
|---|---|
| Protein | 65–80 g |
| Carbohydrates | 85–105 g |
| Fat | 50–70 g |
| Fiber | 15–20 g |
A serving: Half the recipe: two braised thighs with their leeks and juices, about 1 cup cooked farro, half the cauliflower, and Parmesan.
Not included: Nothing. These are the braise's leftovers, so don't count them twice.
Estimated from standard nutrition data for each ingredient in the amounts above, then rounded. Fish, brands, and portions vary, so read these as a guide, not a measurement.