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Chicken Thighs with Farro and Burst Tomatoes

I buy 10-minute farro from Trader Joes, which is par-cooked. I love that it's done so quickly! If you choose to use regular farro, follow the directions as written but don't add the chicken back to the pan. Increase the baking time to 40 minutes, adding the chicken after 20. (When you add the chicken, pull out the tomatoes and cover them with foil to keep them warm.)
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Lauren Keating


  • 1 pint cherry tomatoes
  • 1 tablespoon olive oil
  • 1 tablespoons of Tabasco® Original Red Sauce
  • 4 bone-in chicken thighs trimmed

salt and pepper

  • 1 tablespoon olive oil
  • 1 small onion diced (about 1/4 cup)
  • 1 ½ cups quick cooking farro
  • 3 cups water
  • 2 cups baby spinach


  • Heat oven to 450ºF.
  • Add the tomatoes, 1 tablespoon olive oil, and 1 tablespoons of Tabasco to a small baking dish. Turn to coat. Roast 10 minutes.
  • Meanwhile, season chicken with salt and pepper. Heat cast iron skillet (or similar oven safe pan). Place the chicken skin-side down into the skillet; cook 8 minutes or until the skin is golden brown and crisp. Remove from pan and set aside.
  • Add the onion to the pan and cook in the chicken drippings until just softened, 3-4 minutes. Add the farro and water. Return the chicken thighs to the pan, skin-side up.
  • Place the skillet into the oven next to the tomatoes; bake 20 minutes, or until the water has absorbed and the farro and chicken are cooked through. Stir in the spinach and tomatoes.
  • Serve with additional Tabasco to taste.