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Fregola with Chicken, Chard and Sun-Dried Tomatoes
Fregola is a small, round pasta from Sardinia, an Italian island in the Mediterranean Sea. The pasta, a near relative of couscous, is made with semolina flour and water, but is oven toasted, giving it a nutty flavor and a resilient chewiness. This warming, stew-like recipe pairs fregola with tender chicken thighs and earthy chard. We love the color rainbow chard lends to the dish, but any variety works. Sun-dried tomatoes provide an umami-rich backbone, while white wine adds light, crisp notes. If fregola is not available, pearl couscous is a decent stand-in, but it softens more quickly, so after adding the broth and bringing to a simmer, plan to cook for only six to eight minutes before adding the chard leaves.
4
Servings
35 minutes
Ingredients
-
¼
cup extra-virgin olive oil, plus more to serve
-
1
medium yellow onion, finely chopped
Directions
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01In a large pot over medium, heat the oil until shimmering. Add the onion, carrot, chard stems, garlic and ½ teaspoon salt. Cook, stirring occasionally, until the vegetables are softened, 4 to 5 minutes. Add the fregola and sun-dried tomatoes, stirring to combine, followed by the chicken. Add the wine, increase to medium-high and cook, stirring, until mostly evaporated, 2 to 3 minutes.
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July 18, 2023
Very good! Swap out collard greens and doubled veggies
I threw in handfulls of collard greens minus the stalks, the garlic and the sun drieds into the food processor. My fam prefers the greens finely chopped and this worked well! I doubled the carrot and added celery. I did use the wine but frankly couldn't tell although maybe I'm getting older and the taste buds aren't as sensitive.
October 19, 2023
Too much liquid
This recipe tastes delicious, but there was almost twice the liquid needed to cook pasta, following recipe in the cookbook. So we ate it as a soup. My pot was full of liquid when the recipe said the liquid would almost all be absorbed. Is this intended to be a soup or a stew with lots of sauce?
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