Serves 1
1 chicken breast
2 cups chicken broth
1 garlic clove, minced
1/4 cup farro
Juice of 1 lemon
Pinch sea salt
1/4 cup English peas
Shaved pecorino cheese, to garnish
Italian parsley, to garnish
Bring chicken broth and garlic to a boil in a dutch oven. Add raw chicken breast and uncooked farro to pot and cover, poaching over low heat until chicken is cooked through, about 15 minutes. With tongs, remove the chicken to a cutting board and gently shred with two forks. Place the shredded chicken back into the pot, add lemon juice and English peas, and simmer for an additional minute or two. Taste and season with salt as needed. Ladle into bowls and garnish with parsley and pecorino.
Three ingredients, three ways:
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