Chicken and Farro Dumplings with Chanterelles and Melted Leeks

Similar to a Provençal harvest soup, local pastured chicken pieces are gently poached in homemade chicken stock infused with fresh thyme and marjoram and served with heirloom baby carrots, fresh chanterelles, garlic, melted leeks and shaved celeriac.  Tender farro dumplings provide a little déjà vu for those familiar with the Southern US classic..

Chicken and Farro Dumplings with Chanterelles and Melted Leeks

There is much confusion or disagreement about what exactly farro is.  Emmer, spelt, and einkorn are called farro in Italy, sometimes, but not always, distinguished as farro medio, farro grande, and farro piccolo, respectively.  Regional differences in what is grown locally and eaten as farro, as well as similarities between the three grains, may explain the confusion.  Barley and farro may be used interchangeably because of their similar characteristics.  Spelt is much more commonly grown in Germany and Switzerland and, though called dinkel there, is eaten and used in much the same way, and might therefore be considered farro.  Common wheat may also be prepared and eaten much like farro, in which form it is often referred to as wheatberries. -Wikipedia

8 thoughts on “Chicken and Farro Dumplings with Chanterelles and Melted Leeks

  1. 🙂 Mmmm…mmm…

    Chicken and dumplings is on our menu for tomorrow night.
    I always spice it with curry, but this looks awesome!

  2. This looks like my favorite type of meal, comforting, homey, & nourishing. Please give the recipe for the farro dumplings. I am always looking for alternatives to flour.

    • Thanks very much, Katherine!

      Black Pepper Farro Dumplings

      1 cup whole farro piccolo
      1/3 cup (more-or-less) filtered ice water
      1 palmful torn Italian parsley
      1-1/2 teaspoons freshly-ground black pepper
      1/2 teaspoon fine sea salt
      1/2 teaspoon aluminum-free baking soda

      Chicken or vegetable stock for poaching

      Pulse whole farro in a spice or coffee grinder until it is about 2/3 fine with some pieces remaining. Sift dry ingredients together in a bowl, then add parsley and pepper, stirring to combine.

      Pour in half of the water, then mix all together with your fingers. Slowly drizzle in remaining water with one hand, while mixing with the other. Try not to squeeze or otherwise overwork the mixture- it should be cohesive yet a little crumbly under pressure.

      Loosely cover the mixture with a kitchen cloth while you heat the chicken or vegetable stock to a boil.

      Reduce the stock to a simmer, then tear off small pieces and gently drop them into the stock. Simmer until fluffy and cooked through, about 8 minutes.

      Tip: I use the dumpling poaching liquid as the base for the completed dish.

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