Chicken with Farro and Artichokes Recipe | James Beard Foundation

Ingredients

• 3 tablespoons unsalted butter
• 2 stalks celery, small dice
• 1 carrot, small dice
• 1 small onion, small dice
• Pinch of salt
• 1 sprig rosemary
• 1 sprig thyme
• 1 sprig marjoram
• 2 cups farro
• 1 quart water
• 1/4 cup olive oil
• 1 small onion, sliced
• 3 garlic cloves, sliced
• 1 tablespoon coriander seeds
• 2 bay leaves
• 1 sprig fresh thyme
• Zest of 1 lemon
• 1 teaspoon red pepper flakes
• 12 artichokes, cleaned
• 2 tablespoons salt
• 2 quarts water
• 2 cups white wine
• 1/4 cup rice wine vinegar
• Juice of 1 lemon (reserved from above)
• 1/4 cup chopped parsley
• 6 boneless skin-on chicken breasts, preferably French-cut (with the piece of the wing attached)
• Salt
• freshly ground black pepper
• 1/2 cup olive oil, divided
• 1 quart chicken stock, warmed
• 1 large sprig fresh thyme
• 1 sprig fresh rosemary
• 1 sprig fresh marjoram or oregano
• 6 garlic cloves, sliced into thick coins