Recipe Review: Skillet-Roasted Chicken with Farro and Herb Pistou

This is a complicated recipe from Husk restaurant in Charleston, SC and published in Bon Appetit that makes an impressive dish with lots of great flavor.  There are several sub-components that requires some advance planning, including a chicken marinade, roast acorn squash, blanching kale and herbs, farro, and herb pistou.  The chicken marinates overnight, and the recipe recommends pre-poaching the chicken, browning in a skillet, and finishing in the oven.  Instead, I skipped the poaching, browned individual pieces skin-side down in an ovenproof Dutch oven, turned the pieces over, then finished the chicken in a 400 degree oven for about 15-20 minutes, in a method I learned from Bobby Flay in his Mesa Grill cookbook.  The farro is straightforward but takes a long time and attention, because it is prepared like a risotto with a little bit of vegetable stock added every few minutes.  The herb pistou is pretty easy to make, but it calls for parsley, tarragon, and chervil.  The tarragon is a little hard to find, and chervil I could not find anywhere (farmer’s market, Trader Joe’s, specialty grocery stores).  Despite all the hurdles, I think the dish is definitely worth doing.

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