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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
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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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