Fall fennel and farro braise with chicken and sausage
Chicken second courses
This is a one pot wonder. Chicken, sausage, and vegetables are browned and then lots of sage, thyme, and rosemary are added. To this, a few cups of farro and good chicken stock - simmer for an hour and on the table. The farro creates a delicious, risotto like base for the chicken and sausage. Barley is a perfectly acceptable substitute for the farro, but I like farro's nuttier flavor. You can also add cubed butternut squash, turnips, or any other root vegetable to this dish - but the fennel should be the dominant flavor profile.
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