Prep time: 10 min. | Cook time: 25 min. | Yield: 1 portion
- To assemble one portion, combine farro, cherries, and fennel and season with salt and pepper. Heat in a sauté pan over medium heat until warmed through. Remove from heat, fold in the parsley, and plate.
- Place one roasted chicken quarter over the bed of farro and top with ½ cup of the Brie and Mushroom Cream Sauce. Serve.
Brie and Mushroom Cream Sauce
Prep time: 5 min. | Cook time: 15 min. | Yield: 2½ cup | Serving size: ½ cup
||Onion, small dice
||Shiitake mushrooms, small dice
|8 oz. wt.
||Président® Creamy Gourmet Spreadable Cheese - Brie
||Half and half
||Whole grain mustard
||White balsamic vinegar
||Vegetable oil, as needed
- In a large sauté pan over high heat, add oil and cook onions for 5-7 minutes or until lightly brown. Add mushrooms and continue to cook until mushrooms have released their moisture and onions are nearly caramelized. Add garlic and cook for an additional 2-3 minutes.
- Reduce heat to medium and add remaining ingredients, stirring until hot and fully incorporated. Reserve warm for service.