Roast Chicken Breast w/ Ramp Chimichurri

Ingredients:

• 2 skin-on chicken breasts

• 1 bunch ramps, leaves separated from the bulbs (save bulbs for fermenting or other shit)

• 1 bunch asparagus, trimmed and cut into bite-sized pieces

• 1 cup farro

• 2 cups homemade chicken stock

• 4 cloves garlic, minced

• 1 lemon (zest and juice)

• Fresh parsley, roughly chopped

• Fresh thyme

• Fresh rosemary

• Lots of Butter

• Olive oil

• Salt and pepper to taste

• Red chili flake (optional)

Tools:

• Cast iron pan

• Oven

• Sauté pan

• You

Instructions:

1. Make the Ramp Green Chimichurri:

• Roughly chop the ramp greens and parsley.

• In a bowl, combine the chopped ramp greens, parsley, minced garlic, lemon zest, a pinch of chili flake (if using), and salt and pepper to taste.

• Mix in enough olive oil to form a loose sauce and adjust the acidity with lemon juice. You can also blend with a hand mixer for a more sauce type situation, thats what I did. What do I know.

2. Roast the Chicken:

• Preheat the oven to 450°F.

• Season the chicken breasts with salt, pepper.

• Heat the cast iron pan over medium-high heat, add a bit of olive oil, and place the chicken skin-side down. Cook until the skin is crisp and golden, about 5-7 minutes.

• Place in your oven and roast for about 15/20 minutes (165 internal)

• Take out of your oven and finish in your pan basting with butter, rosemary, thyme, and garlic.

3. Prepare the Farro and Asparagus:

• Rinse farro under cold water

• Add the rinsed farro to 3 cups boiling water. Reduce the heat to a gentle simmer.

• Let it cook uncovered for about 25-30 minutes if using pearled farro, or 30-40 minutes for whole farro, until it is tender but still has a slight chew. Stir occasionally to prevent sticking. Cool and set aside.

• In a sauté pan, heat a splash of olive oil over medium heat. Add the farro and toast lightly for 1-2 minutes.

• Add the asparagus to the pan with the farro and sauté for about 3-4 minutes, just until the asparagus begins to brown. Add garlic last and cook until fragrant.

• Pour in the chicken stock and bring to a simmer, about 5 mins. Finish with some butter, and adjust the seasoning with salt and pepper.

4. Plate and Serve:

• Spoon the farro and asparagus mixture onto plates.

• Place the roasted chicken breast on top of the farro.

• Generously drizzle the ramp green chimichurri over the chicken.

• Serve immediately, offering extra chimichurri on the side.

I made this dinner with the help of my 7 year old. Its quick, seasonal and tastes good. That’s the most important thing. Go make something, anything. Bye!