White Wine Chicken with Red Plums and Farro
A fast and light white wine sauce sweetened with plums, onions and mascarpone cheese
Servings: 4 bowls
Calories: 500kcal
Cost: $20
Equipment
- Medium dutch oven
- spatula or large spoon
- sharp knife
- large pot
- strainer
Ingredients
- 4 lean chicken breasts
- ⅓ cup white onion chopped
- 2 tbsp olive oil
- ¼ cup parsley roughly chopped
- ⅓ cup cherry tomatoes halved
- 1 cup Pinot Grigio
- 2 red plums sliced
- 8 oz farro
- 4 tbsp mascarpone cheese
- salt and pepper
Instructions
- Preheat the oven to 425°F. Add the oil to a dutch oven and warm over medium heat. Toss in the onion and sauté for 2-3 minutes until slightly browned.
- Raise the heat to medium-high and carefully lay the chicken into the pot. Add a pinch of salt of pepper to the chicken. Add in the tomatoes and the parsley. Let the chicken brown and then flip to the other side. Brown until all sides appear golden, about 7 minutes.
- Bring the heat down to low and add the Pinot Grigio. Allow the chicken to simmer for another 5 minutes.
- Arrange the plum slices around the chicken. Take the Dutch oven and place it in the oven (uncovered) to cook for 5 minutes, or until the plums look slightly browned and the chicken looks crisp. Remove from the oven and let cool.
- In the meantime, prepare the farro. Follow package instructions or boil a few cups of water in a pot. Add in the farro and cook for 10 minutes. Remove the farro from the heat and pour out the farro into a strainer. Add the farro back into the pot and while it is still warm, add the mascarpone cheese. Stir it continuously until it has melted evenly.
- To serve, plate a few scoops of farro and top with a chicken breast and the white wine sauce. Enjoy!