From Our Table To Yours
Cast-Iron Skillet Chicken With Farro and Brussels Sprouts
Chicken is a versatile choice when cooking for family and friends or even when preparing a meal for one or two people. Chicken can be cooked and seasoned in a variety of ways, and one chicken entree may taste completely different from another.
For many chicken lovers, no method of cooking chicken is more tasty than frying. But frying isn’t very healthy, and the desire to mimic the taste of fried chicken without actually frying it is what led chef Kevin Gillespie to come up with the following recipe for ‘Cast-Iron Skillet Chicken With Farro and Brussels Sprouts.’ Included in his cookbook, ‘Fire In My Belly’ (Andrews McMeel), this recipe provides the same crispy flavor of fried chicken, but it does so in a much healthier way.
Cast-Iron Skillet Chicken With Farro and Brussels Sprouts: Serves 4 1 cup, semi-pearled farro, preferably Anson Mills 3 cups water 1 pound Brussels sprouts (about 32 golf ball-size sprouts) 2 chickens, about 4 pounds each 2 tablespoons grapeseed oil 3 cloves garlic, shaved on a mandoline 2 cups warm chicken stock 2 tablespoons olive oil 1/4 cup lemon juice 1/4 cup tahini sauce Salt and ground black pepper to taste 1. Preheat oven to 500o F.
2. Soak the farro in the water for 30 minutes. Drain off the water and rinse the grains with cold water. Put the farro in a 2-quart saucepan and add enough fresh cold water to cover. Bring to a boil, then cut the heat down to low, cover, and simmer until tender yet still chewy, about 20 minutes. Drain off any excess liquid and spread the farro on a baking sheet to cool. You should end up with about 2 cups of cooked farro.
3. Meanwhile, peel off the outer green leaves of the Brussels sprouts until you have 4 cups. Reserve the inner heads for another use.
4. Cut up the chickens into leg-thigh and breastwing portions with the skin still attached. For each legthigh portion, bend the leg away from the body, cut down to the joint, then bend the joint to break it. Cut between the ball and socket, then down around the carcass to remove the entire leg-thigh portion. For each breast-wing portion, cut down along one side of the breastbone, then run the knife along the contour of the rib cage and around the wishbone to begin removing the breast from the body. When you get to the joint connecting the wing to the body, grab both wing and breast together and cut through the wing joint to remove breast and wing in one piece. Score the meat around the next wing joint closest to the breast, cutting down to bone and scraping with the knife so the bone is fairly clean. Bend the joint to break it and remove the wing. The resulting boneless breast with the first wing bone attached and exposed is called an airline breast. It looks nicer than the boneless breast by itself, and the wing bone helps keep the meat moist during cooking.
5. Cut off any excess flaps of skin and pat the chicken very dry with a paper towel. Generously season the chicken on all sides with salt and pepper. Heat two large cast-iron skillets over medium heat. Add enough grapeseed oil to coat the bottom of each pan. Put the chicken legs in one pan, skin side down, and put the breasts in the other pan, also skin side down. Crank the heat up to medium-high and cook until the skin is nicely browned, about 4 minutes. No need to peek; just let the chicken cook undisturbed. When the skin is browned, it will release easily from the pan and the meat will start to pull away from the bone. Turn the leg-thigh portions and cook for 1 more minute skin side up, but let the breasts cook skin side down the entire time.
6. Place both skillets in the oven and roast for 5 minutes. Carefully pull out the pan with the legs, turn the legs skin side down once again, and return to the oven for 3 more minutes. The breasts will still be skin side down, remember; they do not get turned at all. After a total of 8 minutes, carefully pull both skillets from the oven, transfer the chicken to a large plate, and tent with foil to keep warm.
7. Using mitts, carefully pour out and discard the accumulated fat from the pans. Heat one pan over high heat until smoking hot. Add the cooled farro to the pan, spreading to evenly cover the bottom (save any leftover farro for another use; it makes a great salad). Again with the mitts, grab the handle and shake and toss the farro so it heats through evenly. After about 3 minutes, the farro will begin to caramelize and puff. Add the Brussels sprout leaves and stir nonstop for 1 minute. Add the garlic and warm chicken stock, then shake and toss the mixture for 2 more minutes, until almost all of the liquid is gone. The farro will absorb the stock and release its starch to thicken the remaining liquid, creating a creamy mixture.
8. Stir in the olive oil, lemon juice, a pinch of salt, and any accumulated chicken juices from the plate. Taste and adjust the seasonings as needed; with all that lemon juice in the farro, the dish screams for salt to balance it out.
9. To serve, drizzle a circle of tahini sauce in the center of the plate, and top with a scoop of farro and a chicken breast and leg. #StopSuicide
cause of death for youth between the ages of 10-24.
The reality can’t be ignored: children are the ones facing a greater risk of suicide in places like Troup County. So, what can we do to reach out to young people? What signs should we look for that might raise red flags of suicidal behavior for people of all ages? Is suicide even preventable?
96% of Americans believe that suicide is preventable, and 93% of Americans say they would be willing to help those facing the thought of suicide, if they only knew. But, most people don’t like to advertise their internal struggle. In fact, withdrawal from loved ones is a warning sign for a suicidal person. If people are uncomfortable talking about the way they feel, the only other lookout alternative is for family, friends, and loved ones to understand the signs of a potentially suicidal person, the silent signs.
Take note of speech, the choice of words. When a person begins mentioning that he/she feels trapped, feels like a burden, or believes there is no reason to live, that could be one of your first red flags. Watch for a distinct change in behavior. Substance abuse might become a habit. Wreckless actions might increase. Seclusion, withdrawing from activities and loved ones could become frequent while sleeping patterns and mood swings might drastically shift.
Potential suicidal factors include a person’s state of health. Does this person suffer from depression or anxiety? Another factor comes from history. Have family members committed suicide? Has the individual ever tried and failed to commit suicide? And environment plays a large role in suicide possibility. What kind of people does this person interact with? Do these people discourage the individual or belittle his character?
The last factor, environment, opens the door for discussing bullying: a primary cause of suicide for young people. The CDC’s National Center for Injury Prevention and Control and their Division of Violence Prevention have carefully studied the correlation between bullying and suicide and found that they “are closely related”. The CDC understands that “complex public health problems” stem from social interaction and the way children perceive themselves while they also believe that “Involvement in bullying in any way-even as a witness-has serious and long-lasting negative consequences for youth”.
Children and adults alike create a tough outer shell as “Sticks and stones may break my bones but words will never hurt me” becomes the shielding mask that hides the way they internalize hurt. Yet, hard-to-ignore-statistics like these, statistics so close to home, mean that everyone must be aware of the way their family, friends, co-workers, and community members are acting and be willing to go beyond merely pointing out their red flags.
Alyssa Relyea, a suicide prevention volunteer, explains it best by saying, “So often I hear from people, ‘I never thought… he would take his own life’”. Alyssa describes how deadly the first part of that sentence is – we never think someone will commit suicide because we are so consumed with personal agendas that we are detached from others’ silent cries for help. She says solving this problem can be as simple as “asking, ‘What can I do for you? Are you okay?’”. Making others feel like they matter is a huge step to suicide prevention.
90% of those who fall victim to suicide had a mental illness when they died, a mental illnesses that could be treated by healthcare professionals. Encouraging people who are struggling with mental illnesses to seek a physician is another way to potentially prevent a suicide.
Getting involved in one of AFSP’s Out of the Darkness Walks is a great way to raise suicide prevention awareness while becoming an AFSP Chapter member offers education and community programs, research and advocacy, and support for those struggling with suicide, too.
So it seems that the 96% have it right: suicide is preventable, but it’s only preventable when people care about reaching others before it’s too late. You could be the one to #Stop Suicide, the one pivotal factor that saves a person’s life by watching for warning signs, standing up to bullying, or offering a listening ear. Take those few action steps and watch the heartbreaking statistics drop.