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Fregola with Chicken, Chard and Sun-Dried Tomatoes

Fregola with Chicken, Chard and Sun-Dried Tomatoes

By Dimitri DemopolousApril 25, 2023

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

Fregola is a small, round pasta from Sardinia, an Italian island in the Mediterranean Sea. The pasta, a near relative of couscous, is made with semolina flour and water, but is oven toasted, giving it a nutty flavor and a resilient chewiness. This warming, stew-like recipe pairs fregola with tender chicken thighs and earthy chard. We love the color rainbow chard lends to the dish, but any variety works. Sun-dried tomatoes provide an umami-rich backbone, while white wine adds light, crisp notes. If fregola is not available, pearl couscous is a decent stand-in, but it softens more quickly, so after adding the broth and bringing to a simmer, plan to cook for only six to eight minutes before adding the chard leaves.

Ingredients
  • ¼

    cup extra-virgin olive oil, plus more to serve

  • 1

    medium yellow onion, finely chopped

  • 1

    large carrot, peeled, quartered lengthwise and cut into ¼-inch pieces

  • 1

    small bunch rainbow Swiss chard, stems thinly sliced, leaves roughly chopped, reserved separately

  • 6

    medium garlic cloves, minced

  • Kosher salt and ground black pepper

  • 1

    cup fregola (see headnote)

  • ¼

    cup drained oil-packed sun-dried tomatoes, finely chopped

  • 1

    pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

  • 1

    cup dry white wine

  • 1

    quart low-sodium chicken broth

  • 1

    sprig fresh rosemary

Step 1

In a large pot over medium, heat the oil until shimmering. Add the onion, carrot, chard stems, garlic and ½ teaspoon salt. Cook, stirring occasionally, until the vegetables are softened, 4 to 5 minutes. Add the fregola and sun-dried tomatoes, stirring to combine, followed by the chicken. Add the wine, increase to medium-high and cook, stirring, until mostly evaporated, 2 to 3 minutes.

Step 2

Stir in the broth and rosemary, then bring to a simmer. Reduce to medium and simmer, uncovered and stirring occasionally, until most of the liquid has been absorbed and the fregola is just shy of tender, 20 to 25 minutes.

Step 3

Add the chard leaves and cook, stirring often, until the fregola and chard leaves are tender and the mixture is creamy but not soupy, about 5 minutes. Off heat, remove and discard the rosemary, then taste and season with salt and pepper. Serve drizzled with additional oil.