This is a delicious and wholesome winter warmer. Wonderful for the family or served as a main for your dinner guests with a side of warm crusty bread.

Ingredients

1 cup	Farro, (or barley)
2 cups	Water
600 g	Santa Rosa Shredded Chicken
¼ cup	Extra virgin olive oil
1	Chopped onion, finely
4	Garlic cloves, peeled and thinly sliced
1 Ltr	Chicken stock
3 cups	Kale leaves, or spinach leaves
1	Lemon juice

To garnish

100 g	Parmesan cheese
1 sprinkle	Fresh basil, leaves
1 sprinkle	Fresh italian parsley, roughly chopped
2	Lemon wedges
1 drizzle	Extra virgin olive oil

Directions

1. Cook the farro in the water for 15-20 mins or until tender. Drain and set aside.
2. In a large deep fry pan over medium heat gently sauté the onions in olive oil till translucent. Add the garlic and cook a further 2 mins until the garlic begins to turn golden, immediately pour in the chicken stock and bring to a simmer.
3. Cut the whole smoked chicken into 6 pieces or if using the smoked breasts cut them into 4 slices each. Add them to the fry pan and simmer for 10-15 mins until they are thoroughly heated through.
4. Add the cooked farro and simmer a further 5 mins. Stir in the kale leaves and finish with lemon juice.
5. Garnish generously with grated parmesan, torn basil leaves, chopped parsley and good drizzle of olive oil.
6. Serve with lemon wedges and warm crusty bread.