A great hearty stew for the coming cooler months.
- 1 White Or Yellow onion ( ), Diced
- 2 Large carrots ( ), Diced
- 3 stalks Celery, Diced
- 1 bunch Kale (or 4 Cups Spinach)
- 4 whole chicken ( ) Sausage Links (Habanero And Green Chile Used Here)
- 4 Tablespoons olive ( ) Oil
- 2 cloves garlic ( ), Minced
- 1 cup Farro (can Substitute Barley)
- 1 Tablespoon Chopped Fresh thyme ( )
- 1 Tablespoon Chopped Fresh Marjoram
- 1 leaf Bay Leaf
- ¼ teaspoons Celery Seed
- Salt And Pepper
- 14 ounces, fluid Canned Diced tomatoes ( )
- 6 cups chicken ( ) Stock
- Grated Parmesan Cheese
2. Heat 2 tablespoon of olive oil in a Dutch oven over medium heat. Add onion and cook until soft and translucent, about 4-5 minutes. Turn heat down slightly and add garlic. Stir constantly to avoid burning and cook until garlic becomes fragrant, about 1 minute.
3. While onions are cooking, in a separate pan, heat 2 tablespoons of olive oil and crumble sausage links into small pieces, cooking until browned over medium heat.
4. Into the Dutch oven, add carrots, celery, farro, sausage, all of the herbs and seasonings, tomatoes and stock. Bring to a boil then turn heat down to a simmer, put the lid on and cook for 35-40 minutes or until farro is cooked to a slightly chewy texture. Make sure that you stir occasionally.
5. Add kale or spinach and stir to wilt it into the stew. Serve with grated fresh Parmesan cheese and some crusty bread.