Chicken, Artichoke, Farro and Wild Mushroom Gratin
Chicken, Artichoke, Farro and Wild Mushroom Gratin
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Yield: Serves 4-6 |
Ingredients
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
Preparation
Oven Temperature: 500-550 degrees
- Flame Height: 5
- Heat 1 Tbsp. of the oil in a large sauté pan in the center of the oven.
- 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.
- Flame Height: 3
- 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.
- Flame Height: 5
- 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.
- Flame Height: 3
- 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.
- 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.
