Ingredients

The following ingredients have 4 Servings
  • 1 pint cherry tomatoes
  • 1 tablespoon olive oil
  • 1 tablespoons of Tabasco® Original Red Sauce
  • 4 bone-in chicken thighs (trimmed)
  • 1 tablespoon olive oil
  • 1 small onion (diced (about 1/4 cup))
  • 1 1/2 cups quick cooking farro
  • 3 cups water
  • 2 cups baby spinach

Instruction

  • Heat oven to 450ºF.
  • Add the tomatoes, 1 tablespoon olive oil, and 1 tablespoons of Tabasco to a small baking dish. Turn to coat. Roast 10 minutes.
  • Meanwhile, season chicken with salt and pepper. Heat cast iron skillet (or similar oven safe pan). Place the chicken skin-side down into the skillet; cook 8 minutes or until the skin is golden brown and crisp. Remove from pan and set aside.
  • Add the onion to the pan and cook in the chicken drippings until just softened, 3-4 minutes. Add the farro and water. Return the chicken thighs to the pan, skin-side up.
  • Place the skillet into the oven next to the tomatoes; bake 20 minutes, or until the water has absorbed and the farro and chicken are cooked through. Stir in the spinach and tomatoes.
  • Serve with additional Tabasco to taste.