Chicken, Artichoke, Farro and Wild Mushroom Gratin

Chicken, Artichoke, Farro and Wild Mushroom Gratin

Recipe No Image

Yield: Serves 4-6


3 Tbsp. olive oil
4 each chicken thighs, boneless, skinless and cut into 1-in. pieces
Kosher salt and freshly ground black pepper
2 large artichokes, completely trimmed, chokes removed and cut into eighths
¼ cup shallots, minced
3 Tbsp. butter
½ lb. wild mushrooms, cut into 1-in. pieces
2 tsp. thyme leaves, chopped
2 Tbsp. flour
2 Tbsp. dry sherry
1 cup chicken stock
3 cup farro, cooked (about 1 cup raw)
1 cup Fontina cheese, grated
½ cup breadcrumbs


Oven Temperature: 500-550 degrees

  1. Flame Height: 5
  2. Heat 1 Tbsp. of the oil in a large sauté pan in the center of the oven.
  3. Season the chicken pieces with salt and pepper. Add to the pan and cook in front of the flame until browned. Remove chicken with a slotted spoon to a 2 quart gratin dish and set aside.
  4. Flame Height: 3
  5. Add remaining oil to the pan along with artichokes and half of the shallots; season with salt and pepper. Cover pan and cook in the center of the oven for about 8-10 minutes or until artichokes are just tender when pierced with a knife. Remove artichokes to the gratin dish.
  6. Flame Height: 5
  7. Add butter to the pan along with mushrooms and remaining shallots. Cook in front of the flame, stirring once or twice, for 2-3 minutes or until nicely browned. Season with salt, pepper and thyme.
  8. Flame Height: 3
  9. Add flour to pan, stir and cook in the doorway for 2 minutes. Add sherry, stir and cook 1 minute more. Stir in the chicken stock and heat to a simmer in the center of the oven. Return chicken and artichoke mixture to the pan. Adjust seasoning as necessary.
  10. Spread the farro over the bottom of the gratin dish and pour chicken mixture over all. Distribute the cheese evenly over the top and sprinkle with breadcrumbs.

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