Ingredients
Chicken Ingredients
- 5 boneless chicken breast halves skinned
- 1/2 cup olive oil
- 2 teaspoons salt
- 2 teaspoons white pepper
- 1/2 teaspoon thyme
- 1/2 teaspoon ground cloves
- 2 tablespoons dried oregano
- 2 tablespoons dried basil
- 2 pinch pepperoccini
- 2 onions slivered
- 10 Sicilian olives
- 10 plums fresh or dried
- 1/2 cup raisins
- 1/2 cup white wine
Farro Ingredients
- 7 cups water
- 3 cups Bluebird Emmer Farro
- 2 teaspoons salt
- 1/4 cup olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 tablespoon oregano
- 1 tablespoon thyme
Methods
Prepare Chicken
- In a stainless steel pan place chicken halves tightly together, coat with olive oil and salt.
- Sprinkle on top: pepper, thyme, cloves, oregano, basil, and pepperoccini.
- Arrange the slivered onions and Sicilian olives (2 per chicken) on top of the chicken. Then, place the plums (2 per chicken) and raisins on top of the chicken halves, and pour the wine over the top.
- Bake at 350 degrees for 1.5 – 2 hours.
Prepare Farro
- Add water, Bluebird Grain Emmer Farro and salt in a heavy pan and and bring to a boil. Simmer for 45 minutes and cool.
- Sauté onion garlic and herbs until onions are translucent.
- Add cooled Farro. Sauté briefly until all farro is covered in oil and herbs.
- Serve with Pollo Eoliana.
