Farro with Chicken and Chanterelle Ragù

Farro with Chicken and Chanterelle Ragù
Staff Writer
Farro with Chicken and Chanterelle Ragù

Francesco Tonelli

Farro with Chicken and Chanterelle Ragù

Farro's nutty flavor is accentuated when toasted lightly in olive oil, and it is the perfect match for the earthy, delicate flavors of chanterelle mushrooms in this elegant yet easy main dish. Serve with a simple arugula salad dressed with lemon juice and extra-virgin olive oil to start.

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Preheat the oven to 350 degrees.

Heat ¼ cup of the oil in a 4-quart Dutch oven over medium heat. Season the chicken legs with salt and pepper, to taste, and add them to the hot oil in a single layer. Cook, turning as necessary, until golden brown on all sides, about 8 minutes total cooking time.

Add the onion, carrot, celery, rosemary, and thyme and stir to coat them with the fat. Sauté, stirring often, until the vegetables are slightly tender and just starting to brown, about 10 minutes.

Add the wine, stirring well to dissolve any juices that have reduced in the pot, and continue to cook until the wine has nearly cooked away. Add the tomatoes and the chanterelles.

Transfer the pot to the oven and cook until the chicken is very tender, about 30 minutes. Turn the chicken as it cooks to keep it evenly moistened. If the liquid cooks away while preparing the chicken, add a bit of broth.

As soon as the legs are done, remove the pot from the oven and lift the chicken legs from the sauce. When they are cool enough to handle, pull the meat from the bones and remove and discard the skin and any tendons. Cut the meat into large dice and return it to the sauce in the pan.

Drain the farro and blot dry with a clean towel. Bring the broth to a boil in a large saucepan and season with salt, to taste. Heat the remaining oil in a casserole over medium heat. Add the farro and sauté, stirring constantly, until the grains are evenly coated with the oil, about 1 minute.

Add about 1 cup of the boiling broth to the farro and stir until it has been almost completely absorbed. Continue adding the broth to the farro in the same manner until all of the broth has been added and the farro is moist but not soupy, and tender but with a discernible bite, about 30 minutes.

Add the chicken ragù to the farro during the last 5 minutes of cooking. Transfer to a heated serving bowl or soup plates and top with the parsley, to taste.


Calories per serving:

930 calories

Dietary restrictions:

High Fiber Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Kosher

Daily value:



  • Fat 51g 79%
  • Carbs 70g 23%
  • Saturated 11g 56%
  • Fiber 10g 41%
  • Trans 0g
  • Sugars 12g
  • Monounsaturated 27g
  • Polyunsaturated 9g
  • Protein 48g 96%
  • Cholesterol 168mg 56%
  • Sodium 620mg 26%
  • Calcium 62mg 6%
  • Magnesium 159mg 40%
  • Potassium 1,259mg 36%
  • Iron 7mg 38%
  • Zinc 6mg 39%
  • Phosphorus 687mg 98%
  • Vitamin A 127µg 14%
  • Vitamin C 5mg 8%
  • Thiamin (B1) 1mg 36%
  • Riboflavin (B2) 1mg 41%
  • Niacin (B3) 20mg 100%
  • Vitamin B6 1mg 49%
  • Folic Acid (B9) 65µg 16%
  • Vitamin B12 1µg 16%
  • Vitamin D 2µg 1%
  • Vitamin E 4mg 19%
  • Vitamin K 22µg 28%
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