Ingredients
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1 1/2 lb bone-in, skin-on chicken thighs
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2 tbsp olive oil, divided
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2 shallots, thinly sliced
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1 red bell pepper, seeded and thinly sliced
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3 cloves garlic, minced
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2 1/2 cups reduced-sodium chicken broth
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1 cup pearled farro
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1 cup cherry & grape tomatoes, halved
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1/4 cup chopped fresh parsley
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1 lemon
Steps
1
Pat chicken dry with paper towels. Season both sides with salt and pepper.
2
In a 12-inch skillet, heat 1 tbsp oil over medium-high. Sear chicken until browned, 4–6 min. per side. Transfer to plate (chicken will not be cooked through).
3
Reduce heat to low and add remaining 1 tbsp oil. Add shallots and season with salt and pepper. Cook, stirring often, until deeply golden and slightly jammy, 6–8 min. Remove ⅓ of shallots to a small bowl and set aside.
4
To skillet with remaining shallots, add bell pepper and cook, stirring occasionally, until softened, 3–4 min. Add garlic and cook 30 sec. Stir in broth and farro, scraping up brown bits from bottom of pan. Nestle seared chicken, skin-side up, into skillet, along with any juices. Cover skillet and simmer over medium-low until farro is tender and chicken reaches internal temperature of 165°F, 22–25 min.
5
Scatter tomatoes around chicken. Cover and cook until tomatoes are just softened, 3–5 min. Remove skillet from heat and top with parsley, a squeeze of lemon and reserved caramelized shallots.
