Chicken casserole
Print Recipe
Serves:     people
Notes from Anna

The addition of farro turns this tasty casserole into a filling one–pot.  Pearl barley or  wholegrain bulgar wheat would also work well in this dish.  A healthy family meal, on the table in just 45 minutes.



  1. Cut the chicken into large chunks. Remove the skin from the chorizo sausages and finely slice. Peel and chop the onion. Wash and deseed the peppers then cut into 1cm wide strips. Make the stock according to packet instructions.
  2. In a food bag, mix together the flour with some salt and a generous grinding of black pepper. Add the chicken pieces and shake well until the chicken is well coated.
  3. Warm the oil in a large pan and brown the chicken pieces. Remove the chicken from the pan and keep warm.
  4. Add the onion to the pan, sprinkle with a little salt and soften for 5 minutes. Add the peppers and chorizo and cook on a very low heat for 10 minutes.
  5. Return the chicken to the pan, pour over the wine and let it bubble for a minute. Add the stock and quickly bring it to the boil.
  6. Add the farro, stir to combine, lower the heat and simmer for 20 minutes.
  7. Meanwhile, wash and chop the parsley. Sprinkle over the stew and serve.

Leave A Comment