Sage Chicken & Autumn Farro Bowls
Golden squash, earthy mushrooms and juicy chicken nestle into nutty farro, finished with fragrant sage, mellow garlic and a bright splash of vinegar.
- Total time: 55 min
- Servings: 2 servings
- Estimated total cost: $19
- Calories per serving: 710 cal
- Stovetop
- Oven
Ingredients
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Bob's Red Mill Organic Farro3/4 cup dry (about 5 ounces) $7.49
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Butternut squash1 small, about 1 1/2 pounds whole, yielding about 1 pound prepared $1.49
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White mushrooms8 ounces $4.99
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Boneless skinless chicken breast10 ounces $5.49
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Fresh sage2 tablespoons finely chopped leaves $2.79
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Garlic2 cloves $0.99
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Olive oil3 tablespoons
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Morton kosher salt flakes3 3/4 teaspoons, divided
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Black pepper1/2 teaspoon, divided
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Red wine vinegar2 teaspoons
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La Crema Monterey Chardonnay California White Wine750 ml $15.99
Instructions
Swipe a step aside or click its number when it’s done.
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Heat the oven to 425°F. Line a small baking sheet with parchment paper. Peel and seed 1 small butternut squash, about 1 1/2 pounds whole, and cut the flesh into 1/2-inch cubes, yielding about 1 pound. Wipe 8 ounces white mushrooms clean and quarter them.
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Pat 10 ounces boneless skinless chicken breast dry. Cut into two cutlets of even thickness, about 3/4 inch. Season all over with 3/4 teaspoon Morton kosher salt flakes and 1/4 teaspoon black pepper. Place on the parchment-lined sheet and set aside briefly.
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Rinse 3/4 cup dry farro. Bring 4 cups water and 1 1/2 teaspoons Morton kosher salt flakes to a boil in a saucepan. Add the farro and simmer uncovered until pleasantly chewy, about 25–35 minutes, following the package timing. Reserve 1/4 cup cooking water, then drain well.
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On a large rimmed baking sheet, combine the following:
- Prepared squash cubes and quartered mushrooms
- 1 tablespoon olive oil
- 1 1/2 teaspoons Morton kosher salt flakes
- 1/4 teaspoon black pepper
Toss thoroughly, spread into a single layer and roast for 15 minutes.
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While the vegetables roast, finely chop 2 tablespoons fresh sage leaves and mince 2 garlic cloves. Stir them together with 2 tablespoons olive oil to make a sage-garlic mixture.
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Turn the vegetables after their initial 15 minutes of roasting. Put the chicken sheet in the oven and continue roasting both sheets. After 8 minutes, toss the vegetables with the sage-garlic mixture and roast for another 5–8 minutes, until tender and browned. Pull the chicken when its thickest part reaches 160°F, about 12–16 minutes total, and rest for 5 minutes before slicing across the grain.
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Toss the drained farro with the roasted vegetables, all their flavorful pan juices and 2 teaspoons red wine vinegar. If needed, loosen with reserved farro cooking water, 1 tablespoon at a time. Divide between two shallow bowls and arrange the sliced chicken on top.
Want more detail? See the temperature guide.
Drink pairing: A lightly oaked Chardonnay complements the sweet squash, earthy mushrooms and fragrant sage.
Wine picks:
- La Crema Monterey Chardonnay California White Wine $15.99 750 ml
- Chateau Ste. Michelle Chardonnay Washington White Wine $9.99 750 ml
Why it works: A lightly oaked Chardonnay echoes the roasted squash’s sweetness and earthy mushrooms while its freshness lifts the sage, chicken, and vinegar. These two offer appealing balance without overly buttery weight.