Roasted Chicken with Vinaigre de Feu and Herby Farro Salad
Fire-spiced roasted chicken served with a Mediterranean farro salad with fresh herbs and Castelvetrano olives. An original, flavor-packed recipe!
Discover Apothicari products!
I absolutely love this recipe developed in collaboration with Apothicari—a Charlevoix-based company that makes their delicious organic fire vinegar with ingredients like garlic, ginger, and turmeric. All of the ingredients come straight from their own garden! I also used their fire spice blend to season the chicken. These two products are perfect for elevating your recipes without needing to add extra aromatics or spices… truly a favorite!
Why make this recipe?
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Cooking with new Quebec products: a great way to discover and cook with unique and flavorful local ingredients.
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(Re)discovering farro: an ancient grain packed with fiber and protein that brings a nutritious and original twist, making a refreshing change from pasta, rice, or couscous.
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Mediterranean flavors: a colorful, aromatic, and inviting dish, perfect for sharing with family or friends.
Preheat the oven to 400°F.
Fill a pot with 4 cups of water and add the rinsed farro along with 1 tsp kosher salt. Bring to a boil and simmer for about 30 minutes until tender. Drain and set aside.
Season the chicken pieces with salt and pepper, then coat them lightly in flour. Heat a large pan over medium-high heat with the olive oil. Sear the chicken skin-side down until caramelized, about 3 minutes. Transfer to a baking sheet lined with parchment paper. Deglaze the skillet with white wine or water, scraping up the brown bits with a wooden spoon. Add the fire vinegar and bay leaves. Pour this mixture over the chicken. Sprinkle with fire spices and drizzle with olive oil. Roast in the oven for 30 minutes, until the chicken is cooked through (internal temperature 175°F) and golden brown.
Meanwhile, assemble the farro salad by combining all ingredients in a large bowl. Mix well and arrange on a large serving platter.
Place the chicken pieces on top along with all the cooking juices. Sprinkle with fire spices, lemon zest, and parsley leaves, and finish with dollops of Greek yogurt. So good!
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Bon appetit and enjoy!
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