Molly Watson's Braised Chicken with Farro, Kale and Winter Squash
february 9, 2015

This is just what I've been looking for, a one-pot, whole grain wonder that uses up the produce from our CSA! There is only one problem: I don't have the right pot. But then what could be better than an excuse to buy new kitchenware? For the time being I made it in the closest thing I have to a 12" cast iron skillet.

Unfortunately, the chicken cooked much more quickly than the farro, which just wasn't done by the time dinner rolled around. Crunchy farro aside, this meal was delicious and a big hit with all members of my family. Savory in just the right way that makes it comfort food, I agree with the author that it is "the culinary equivalent of a giant cashmere blanket."

I read her grains chapter later in the evening, seeking resolution to the undercooked farro dilemma, and found that the grain is actually sold labeled as "farro," though what I'd purchased was labeled "wheat berries." So I'll seek out "farro" next time, but for now I'll try soaking what I have for a few hours before making this dish again. It's good to have a plan.

On p. 113 of Molly Watson's Greens + Grains: Recipes for Deliciously Healthful Meals.