Ingredients

2 tbsp light olive oil

1 medium onion/1 cup, finely chopped

1 rib celery, finely chopped

4 garlic cloves, minced

2 tbsp flour

2 1/2 lbs chicken thighs, skinless * if you chose chicken breast reduce cook time by half

1/2 tsp each of salt and pepper

28 oz chopped tomatoes, 1 large carton, jar or 2 cans

4 oz sliced mushrooms

2 tbsp dried Italian or Greek oregano

1 tbsp rosemary, dried

1 tsp brown sugar

1/3 cup white wine

Farro

4 cups farro – cooked

3 tbsp chopped parsley

1 lemon, juiced and zested

2 tbsp olive oil

salt and pepper

Heat the oil over a medium heat in a heavy bottomed skillet. Add the onions, celery and garlic and sauté gently for 2-3 minutes. Transfer to your slow cooker.

Toss the chicken in the flour and season with salt and pepper. Place it into the same skillet the onions were sauteéd in. Brown the chicken on a medium heat for 4 minutes, turning after 2 minutes. Add the chicken to your slow cooker.

Add the salt and pepper, tomatoes, mushrooms, oregano, rosemary, sugar and white wine to your slow cooker and stir well to combine. Cover and cook on LOW for 8 hrs or HIGH for 4.

Before serving the Chicken, cook the farro in boiling water as instructed on the packet and mix while warm with the vinaigrette.