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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
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.
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.
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.**
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.
Drain, then transfer farro to the pan with mushrooms and leeks. Add spinach. Season with salt and pepper, then toss to combine.
Thinly slice chicken. Divide farro mixture between plates. Top with chicken. Spoon honey-mustard dressing over top. Sprinkle with chives.
