Saffron-Poached Chicken with Crispy Chickpea Croutons & Charred Radicchio

Ingredients

• 4 pieces (6 oz each) boneless, skinless chicken breasts, halved horizontally for even cooking
• 1/2 gram saffron threads, premium quality
• 1 cup dry white wine, sauvignon blanc or pinot grigio
• 2 cups low-sodium vegetable broth
• 1 can (15 oz) canned chickpeas, drained and patted very dry
• 5 tablespoons extra virgin olive oil, divided
• 1 head radicchio, cut into 8 wedges
• 2 medium shallots, thinly sliced
• 3 cloves garlic cloves, minced
• 4 sprigs fresh thyme sprigs
• 2 tablespoons fresh lemon juice
• 1 teaspoon smoked paprika
• 1 teaspoon sea salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 1/2 cups whole grain farro, cooked according to package directions
• 3 tablespoons fresh parsley, chopped, for garnish

Instructions

1. 1

   Toast saffron threads in a dry skillet over medium heat for 30 seconds until fragrant. Transfer to a small bowl and steep in 1/4 cup warm broth for 10 minutes.

2. 2

   In a large shallow braising pan, heat 2 tablespoons olive oil over medium-high heat. Season chicken breasts with salt and pepper. Sear for 2 minutes per side until golden. Remove and set aside.