Farro Cacciatore

Farro Cacciatore

Recipe provided by the California Olive Committee.

  • prep
  • cook
  • 4 servings


  • 1 tablespoon olive oil

  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch chunks

  • Kosher salt and coarsely ground black pepper to taste

  • 1 (8 oz.) onion, sliced

  • 1 (8 oz.) red bell pepper, sliced into 1/4-inch strips

  • 1 (4 oz.) cup button mushrooms, quartered

  • 1 tablespoon chopped marjoram

  • 3/4 cup low-sodium chicken broth

  • 1/4 cup red wine

  • 1 cup Lindsay┬« Ripe Pitted Olives, halved

  • 2 cups cooked semipearled farro

Cooking Directions

  1. Heat oil in a large high-sided saut├ę pan over medium-high heat.

  2. Add chicken thighs, season with salt and pepper to taste and cook for 3-5 minutes, stirring occasionally, until evenly browned.

  3. Transfer to a plate and set aside.

  4. Stir onions, peppers, mushrooms and marjoram into pan and cook over medium heat for 4-6 minutes, stirring occasionally.

  5. Pour in chicken stock and wine and bring to a boil.

  6. Return chicken to pan, add olives and cover.

  7. Turn heat down to low and simmer for 15 minutes.

  8. Mix farro into cacciatore and serve immediately.


  • Calories478
  • Fat14g
  • Protein42g
  • Cholesterol141mg
  • Total Carbs41g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.

Express yourself

Share Your Comments

comments powered by Disqus