Chicken with olives and cherry tomatoes, farro and rocket

Ingredients

For 1 serving

• Skinless chicken thighs160 g
• Green olives6
• Cherry tomatoes150 g
• Farro60 g
• Arugula30 g
• Garlic1 clove
• Dried oreganoto taste
• Extra virgin olive oil8 g
• Saltto taste

Contains: gluten,

In season: June – September

Method

1. Rinse the farro, put it in cold salted water, bring to the boil and cook for 25 minutes over medium heat, until tender but al dente; drain.
2. Meanwhile cut the chicken thighs into pieces of about 3 cm and salt them; wash and halve the cherry tomatoes; peel and crush the garlic.
3. Heat the oil in a saucepan over medium-high heat with the garlic and brown the chicken for 6 minutes, turning, until golden on all sides.
4. Add the tomatoes, green olives and dried oregano, cover and cook for 15 minutes over medium-low heat, until the chicken is tender and the tomatoes have collapsed into a sauce.
5. Serve the chicken and sauce on the farro, with the washed rocket alongside.