Healthy Tuscany Chicken Farro Stew!
Cook time
Total time
Recipe type: Main
  • 2 pounds boneless, skinless chicken thighs
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. paprika
  • salt and pepper to taste
  • 2 Tbsp. Olive or Canola oil
  • 1 small Onion, chopped
  • 2 Bell peppers, sliced
  • 1 small container mushrooms, sliced
  • 1 medium carrot, sliced into small bite-size pieces
  • 3 garlic cloves, minced
  • 1 Cup Farro
  • 1 can Chickpeas (garbanzos)
  • 2 Cups Tuscany Broth by Progresso
  • 2 Cups water
  • 3 Bay leaves
  • Green onions for garnish
  1. Make your own chicken rub by combining: garlic powder, onion powder, paprika, salt and pepper. Rub the chicken pieces on all sides and let them absorb the flavor.
  2. Meanwhile, dice and brown onion in a deep pan. Turn heat to med-hi, add more oil, then Cook the chicken thighs. for 5 - 10 min on each side until brown.
  3. Add sliced peppers, mushrooms, carrots, and garlic.
  4. Continue cooking for 5 minutes.
  5. Rinse the Farro grains before adding them to the stew.
  6. Add Farro, chickpeas, broth, water and bay leaves.
  7. Deglaze the pan by scraping the brown bits from the pot.
  8. When these dissolve into your sauce, they will add extra flavor.
  9. Bring to boil.
  10. Reduce heat to med-low and simmer for 30 to 40 minutes (uncovered), stirring occasionally or until Farro is fully cooked and chicken pulls apart.
  11. Garnish with sliced green onions and serve. Enjoy!
If you like more liquid in your stew, just add more broth/water combo.
Recipe by Crafty Cooking by Anna at