Go Back

Mustardy Chicken Thighs with Farro, Brown Butter Squash, Kale, and Bacon

A hearty, flavorful fall dinner with nutty farro, caramelized squash, and zippy, mustardy, chicken thighs.
Print Recipe Pin Recipe
Prep Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

For the farro salad:
  • 2 Delicata squash peeled, stemmed, seeded, and cut into 1/2-inch cubes
  • 3 tablespoons butter
  • Kosher salt
  • 2 cups farro I used farro Campanini from Union Market, rinsed
  • 4 cups chicken broth
  • 1 bunch Tuscan kale stems discarded, leaves coarsely chopped
  • 4 strips bacon cut into lardons
  • Vegetable oil optional
  • 1 Tablespoon Dijon mustard
  • 3 Tablespoons champagne vinegar
  • 1 teaspoon Maple syrup
  • 1/3 cup extra-virgin olive oil plus more to taste
For the chicken:
  • 1/4 cup Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 2 teaspoons Herbes de Provence
  • Freshly ground pepper
  • 8 bone-in skin-on chicken thighs
  • Lemon cut into wedges for serving

Method
 

  1. Preheat the oven to 425.
  2. In a large non-stick skillet, cook the butter on medium-high heat until it turns brown and smells a bit nutty. Add all of your squash, a big pinch of salt, and toss all around, getting everything coated for a few minutes.
  3. Transfer the squash to a cookie sheet and roast in the oven for fifteen minutes, checking after ten minutes, until the squash is golden brown all over. Set aside.
  4. Add your farro to the chicken broth in a large pot with a big pinch of salt, bring to a boil, lower to a simmer, and cook for 25 minutes until all of the broth is absorbed and the farro is tender (you should adjust the heat to ensure the broth doesn't evaporate too fast). Towards the end of cooking, stir in the kale with another pinch of salt, allowing it to wilt in with the farro.
  5. Wipe out the non-stick skillet you used for the squash and add the bacon lardons. Add a splash of vegetable oil to help it to start to render. Cook on medium heat for several minutes until the bacon is crisp and has rendered most of its fat. Lift the bacon on to a paper towel-lined plate, and pour the fat into a measuring glass.
  6. When the fat has cooled a little, whisk in the Dijon, vinegar, syrup, a sprinkle of salt, pepper, and the olive oil. Dip your finger in and taste; if its too astringent, add more oil.
  7. Pour the dressing all over the farro and stir. Taste; if it needs more acid, add another splash of vinegar; also adjust for salt. Stir in the reserved squash and bacon, taste again to adjust, then set aside.
  8. Maintain the oven at 425.
  9. Whisk together the Dijon, the olive oil, salt, Herbes de Provence, and a few grinds of pepper in a large bowl. Pat the chicken dry with paper towels, add to the bowl, and toss all around making sure each piece gets coated with the mixture.
  10. Place the thighs, skin-side up, on a cookie sheet, sprinkle with a little more salt and pepper, and roast for 30 minutes until a thermometer reads 170 and the thighs are golden brown all over.
  11. To finish, spoon some farro onto each plate, top with two pieces of chicken, and serve with a lemon wedge.