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Mustard Chicken and Farro
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Mustard Chicken and Farro

Mustard Chicken and Farro

with Leeks

Did you know Canada is the mustard capital of the world?! AND the prairies are also a great place to find another chewy grain. Farro lends the base to tonight's mustard-crusted chicken tenders. A true prairie-inspired dinner.

Tags:
Discovery
Allergens:
Wheat
Mustard
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

4 unit

Chicken Thighs

¾ cup

Farro

(Contains Wheat)

2 tbsp

Whole Grain Mustard

(Contains Mustard)

1 tbsp

Honey

2 tbsp

Unsalted Butter

(Contains Milk)

113 g

Leek, sliced

1 unit

Chicken Broth Concentrate

113 g

Mushrooms

1 tbsp

Garlic Puree

7 g

Chives

113 g

Baby Spinach

1 tsp

Garlic Salt

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories690 kcal
Fat27 g
Saturated Fat10 g
Carbohydrate71 g
Sugar4 g
Dietary Fiber9 g
Protein43 g
Cholesterol160 mg
Sodium1550 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Bowl
Whisk
Measuring Spoons
Medium Pot
Measuring Cups
Baking Sheet
Large Non-Stick Pan
Parchment Paper
Silicone Brush
Colander

Instructions

Prep
1

Before starting, preheat the oven to 450°F.Wash and dry all produce. Quarter mushrooms. Thinly slice chives. Whisk together honey, half the mustard and 1/2 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper.

Cook farro
2

Add farro, broth concentrate and 3 cups water (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered, until farro is tender, 14-16 min.

Cook chicken
3

While farro cooks, pat chicken dry with paper towels, then season with garlic salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 2-3 min per side. Remove pan from heat. Transfer chicken to a parchment-lined baking sheet. Brush chicken with remaining mustard. Roast in the middle of the oven until chicken is cooked through, 10-12 min.**

Cook mushrooms and leeks
4

While chicken roasts, re-heat the same pan over medium. When hot, add 2 tbsp butter (dbl for 4 ppl), then mushrooms. Cook, stirring often, until browned, 2-3 min. Add leeks and garlic puree. Cook, stirring often, until mushrooms and leeks are tender, 4-5 min. Season with salt and pepper.

Finish farro
5

Drain, then transfer farro to the pan with mushrooms and leeks. Add spinach. Season with salt and pepper, then toss to combine.

Finish and serve
6

Thinly slice chicken. Divide farro mixture between plates. Top with chicken. Spoon honey-mustard dressing over top. Sprinkle with chives.