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Balsamic Glazed Chicken with Asparagus and Farro
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker
  • Medium Pot
  • Large Skillet

Ingredients
  

  • 4 boneless, skinless chicken thighs
  • 1/3 cup balsamic vinegar
  • 3 tablespoons honey
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup uncooked farro
  • 2 cups water
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • In a small bowl, stir together the balsamic vinegar, honey, minced garlic, dried thyme, salt, and black pepper.
  • Place the chicken thighs in the slow cooker and pour the balsamic mixture over the top. Cover and cook on low for 5 hours.
  • About 30 minutes before the chicken is done, combine the farro and water in a medium pot. Bring to a boil, then reduce to a simmer and cook for 25 minutes until tender. Drain any excess liquid.
  • Heat the olive oil in a large skillet over medium heat. Add the asparagus and cook for 4 to 5 minutes until bright green and slightly tender.
  • Serve the chicken and its glaze over the cooked farro. Add the asparagus on the side and sprinkle everything with the chopped parsley.

Notes

Cook the asparagus just until it turns bright green so it stays crisp instead of turning soft. If you prefer a thicker glaze, remove the chicken at the end and simmer the sauce on the stovetop for a few minutes before serving. Leftovers reheat well with a splash of water to loosen the glaze.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Medium Pot, Large Skillet