Roasted Chicken with Mushroom Farro Ragù

Steps

1. Before you start. Preheat oven to 220°C.
2. Prep & cook ragù. Prep onion, leek, garlic, mushrooms and silverbeet. Heat oil in a large pot on high heat. Add onion, leek and garlic and cook for 2-3 minutes, until softened. Add mushrooms and cook for 1-2 minutes more. Add farro, 1/2 tsp salt and stock and bring to the boil.
3. Reduce heat to low and simmer for about 25 minutes, stirring often, until farro is tender. If ragù looks dry and farro starts to stick, add 1/4 cup water or stock.
4. Prep & cook chicken. Pat chicken dry and season with salt and pepper. Coat well in Italian chicken spices and garlic. Heat 1 tsp oil in a fry-pan on medium heat. Cook chicken for 2-3 minutes each side, until golden but not cooked through. Transfer to a lined oven tray and roast in oven for 12-15 minutes (depending on thickness), or until cooked through. Rest, covered, before slicing thinly. Reserve resting juices.
5. Finish ragù. When ragù is cooked, stir through silverbeet to wilt. Stir through sour cream and any chicken resting juices. Season to taste with salt and pepper.
6. Prep salad. In a bowl, toss salad ingredients together and season to taste with salt and pepper.
7. Serve. Ragù topped with chicken and salad on the side.