Provençal Braised Chicken with White Bean Cassoulet & Herbed Farro

Ingredients

• 2 thighs (about 10 oz) boneless chicken thighs, skin-on preferred
• 3 tbsp extra virgin olive oil, divided
• 1 medium yellow onion, diced
• 2 medium carrots, cut into batons
• 1 stalk celery, diced
• 4 cloves garlic cloves, minced
• 1 can (14 oz) diced tomatoes, no sugar added
• 1/2 cup dry white wine, or low-sodium vegetable broth
• 3/4 cup low-sodium chicken broth
• 1 can (15 oz) canned white beans, drained and rinsed
• 1 1/2 tsp herbes de provence, or thyme, rosemary, oregano blend
• 1 leaf bay leaf
• 3/4 cup farro, pearled
• 1 1/2 cups low-sodium vegetable broth, for farro
• 2 tbsp fresh parsley, chopped
• 1 tsp fresh thyme, or 1/2 tsp dried
• 1/2 tsp sea salt, to taste
• 1/4 tsp black pepper, to taste
• 1/2 tsp lemon zest, optional garnish

Instructions

1. 1

   Start farro in a separate pot: bring 1 1/2 cups broth to boil, add farro, reduce to simmer, cover for 25-30 minutes until tender. Set aside.

2. 2

   Pat chicken thighs dry. Season both sides with salt and pepper.