Chicken with beans and tomatoes

Roasted Chicken with Purple Filet Beans and Heirloom Tomatoes Rosemary Cracked Farro Ingredients: Chicken Beans Tomatoes Garlic Farro Rosemary (For best results, read recipe fully before beginning.)

1) Prepare the ingredients: - Trim and discard the ends of the beans.

- Peel o and discard the papery skin from the garlic. Smash the garlic with the side of your knife.

- With a small knife, remove and discard the stem and core of the tomatoes. Cut tomatoes into large bite-sized pieces.

- Strip the rosemary needles o the stem, and finely chop.

- Season the chicken with salt and pepper on all sides, then lay - skin side down - on a paper towel lined plate.

- Heat oven to 425 degrees.

2) Cook the farro: - Bring a small pot of salted water to the boil on high.

- Add farro and boil until tender, 16 to 18 minutes. Drain and transfer to a bowl to cool. Drizzle with olive oil and season with salt, pepper, and minced rosemary.

3) Roast the chicken: - While the farro cooks, heat 2 teaspoons olive oil in a large oven-safe saute pan on medium-high until hot. Gently place the chicken pieces, skin side down, in the hot pan and cook for 2 minutes.

Transfer pan to the oven and cook for 10 minutes. Remove chicken from pan and transfer to a plate, skin side up, to rest for at least 10 minutes.

4) Cook the vegetables: - While the chicken and farro are cooking, heat 1 tablespoon olive oil in a sauce pan on medium-high until hot. Add smashed garlic and cook until golden brown and aromatic, about 30 seconds. Add the trimmed beans and cook, stirring occasionally, until softened slightly, about 3 minutes.

Season with salt and pepper.

- Add the chopped tomatoes, season with salt and pepper, and cook, covered, until juices begin to be released from tomatoes, about 1 minute. Transfer covered pan to oven and cook until beans are tender to your liking (I recommend about 7 to 10 minutes).

5) Plate your dish: - Slice the chicken, cross-wise, into bite-sized slices.

- Divide the rosemary farro between 2 dishes. Top with the stewed tomatoes and beans, then lay the roasted chicken over the top. Enjoy!