Chicken Thighs with Farro and Burst Tomatoes

Directions

1. 1
   Heat oven to 450ºF.
2. 2
   Add the tomatoes, 1 tablespoon olive oil, and 1 tablespoons of Tabasco to a small baking dish. Turn to coat. Roast 10 minutes.Meanwhile, season chicken with salt and pepper.
3. 3
   Heat cast iron skillet (or similar oven safe pan).
4. 4
   Place the chicken skin-side down into the skillet; cook 8 minutes or until the skin is golden brown and crisp.
5. 5
   Remove from pan and set aside.
6. 6
   Add the onion to the pan and cook in the chicken drippings until just softened, 3-4 minutes.
7. 7
   Add the farro and water. Return the chicken thighs to the pan, skin-side up.
8. 8
   Place the skillet into the oven next to the tomatoes; bake 20 minutes, or until the water has absorbed and the farro and chicken are cooked through. Stir in the spinach and tomatoes.
9. 9
   Serve with additional Tabasco to taste.