Chicken Thighs with Farro and Burst Tomatoes

Step 1

Heat oven to 450ºF.

Step 2

Add the tomatoes, 1 tablespoon olive oil, and 1 tablespoons of Tabasco to a small baking dish. Turn to coat. Roast 10 minutes.

Step 3

Meanwhile, season chicken with salt and pepper. Heat cast iron skillet (or similar oven safe pan). Place the chicken skin-side down into the skillet; cook 8 minutes or until the skin is golden brown and crisp. Remove from pan and set aside.

Step 4

Add the onion to the pan and cook in the chicken drippings until just softened, 3-4 minutes. Add the farro and water. Return the chicken thighs to the pan, skin-side up.

Step 5

Place the skillet into the oven next to the tomatoes; bake 20 minutes, or until the water has absorbed and the farro and chicken are cooked through. Stir in the spinach and tomatoes.

Step 6

Serve with additional Tabasco to taste.