In this riff on classic chicken cacciatore, crisp panko-crusted chicken cutlets and a hearty farro salad are balanced here by bright, fresh arugula, while the creamy aïoli ties the dish together.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I made this again recently. I overlooked the chicken a bit but the Farro salad was wonderful. I had the leftovers for lunch a couple of days. I would consider making the Farro salad as a routine lunch item.
We were just not impressed with this recipe at all! After all the glowing reviews too! I made it exactly as written - the aioli is tasteless and the farro salad is just nothing special. Won't make this one again.
This was excellent. Wonderful flavors in each part of the dish that went well together. I made this for the hubby and three little boys but would make it again for company. Update: I made this again and the whole family LOVED it. Definately make this!
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?