RecipeShare: Chicken stew with farro and Brussels sprouts
Recipe from Jon Wipfli, owner of The Minnesota Spoon catering and personal chef
Your gift of $15 buys a family in need groceries to make a healthy meal.
Ingredients
- 2 lbs chicken thigh, diced
- 2 onions, thinly sliced
- 3 medium carrots, thinly sliced
- 5 small celery ribs, thinly sliced
- 4 cloves garlic, thinly sliced
- ½ cup dried mushroom powder
- 1 ½ cups farro
- 2 large handfuls Brussels sprouts, cut into quarters
- Chicken stock
- 3 bay leaves
- Salt and pepper to taste
- Lemon juice to taste
- 1 Tbsp grapeseed oil
Directions
Heat a stock pot on the stove until it’s smoking hot. Add the diced chicken and let it sear and develop some colors. Once it’s browned, remove from pan and set aside. Add the onions, carrots, celery and garlic and cook for until translucent or about 10 minutes. Add the dried mushroom powder and farro and toast in the pan momentarily. Add enough chicken stock to liberally cover the farro and let simmer with the bay leaves until the farro is tender, about 40 minutes. Add the chicken back to the pot and let simmer for 5 minutes. Add Brussels sprouts and simmer until they are just softening. Season with salt, pepper and lemon juice and enjoy!
About the recipe author
Jon Wipfli is a midwest native dedicated to cooking with local and sustainable ingredients. As graduate of the French Culinary Institue of New York, he has traveled the country developing an extensive cooking repertoire. Jon has worked in the kitchen at restaurants such as Marlow and Sons, Cookshop and most recently as Sous Chef for the Bachelor Farmer. After a decade of cooking in restaurants, Jon moved into cooking in homes for families or busy working professionals as a personal chef and is the owner of The Minnesota Spoon.
Salvation Army food fact
Our Twin Cities food shelves are serving 30,000 more people now than when the recession began in 2008.