4 Boneless, Skinless Chicken Breasts
1 cup Semi-Pearled Farro
4 oz Red Seedless Grapes
2 cloves Garlic
1 Fennel Bulb
1 bunch Kale
1 bunch Thyme
4 Tbsps Butter
2 Tbsps Rice Vinegar
2 Tbsps Sliced Roasted Almonds
2 Tbsps Crème Fraîche
½ cup flour
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
Meanwhile, wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Cut off and discard any stems from the fennel, then halve, core, and thinly slice the bulb. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Remove and discard any stems from the grapes; halve the grapes.
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced kale; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly wilted. Add the prepared fennel and garlic. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add half the vinegar (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the liquid has cooked off. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. Place the flour on a large plate; season with salt and pepper. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken (shaking off any excess flour before adding). Cook 6 to 7 minutes per side, or until browned and cooked through (if the pan seems dry, add a drizzle of olive oil before flipping). Leaving any browned bits (or fond) in the pan, transfer to a plate.
In the pan of reserved fond, heat the butter and whole thyme sprigs on medium-high until the butter has melted. Once melted, cook, stirring constantly and scraping up any fond, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Turn off the heat and stir in the almonds, halved grapes, and remaining vinegar (carefully, as the liquid may splatter). Carefully remove and discard the thyme sprigs. Taste, then season with salt and pepper if desired.
To the pot of cooked farro, add the cooked vegetables, crème fraîche, and a drizzle of olive oil; season with salt and pepper. Stir to combine. Serve the finished farro topped with the cooked chicken and sauce. Enjoy!
