Hey friends! I’m taking a little detour with things today and sharing a guest post of sorts. Lately I’ve been working on recruiting some other people to help me with posts lately, so this recipe from Chef Robert came at the right time!
This recipe for Mary’s Free Range Chicken was created by Chef Robert for the new menu at STK Los Angeles. I don’t post very many savory or main dish recipes, so this one is a nice change of pace for those of you who love the savory recipes.
Don’t let the ingredient list intimidate you: this is an entire meal. The ingredient list just looks long since this has the recipe for the chicken, the side, and the sauce. The list of ingredients for each part of the recipe isn’t that long, so all the components of this meal are rather simple.
Since this recipe takes some time to cook, it’s a great one to make on the weekend. Or if you have a big slow cooker that can fit a whole chicken in it, you can give that a try!
Feel free to adapt this recipe to suit your diet. If you eat grain-free, leave out the farro. If you are dairy-free, replace the butter in the squash with olive oil. If you eat gluten-free, replace the farro with brown rice or quinoa (just follow the cooking directions on the package).
*Recipe and image used with permission