Chicken Farro Skillet with Green Olives & Preserved Lemons

Whisk to combine the olive oil, lemon juice, preserved lemon, garlic, mint, honey, both mustards, and salt.  Place the chicken thighs in the bowl and toss to coat. 

Place the saffron in a mortar and pestle along with a pinch of salt. Grind until a fine powder forms. Transfer the powder to a small bowl and cover with boiling water. Set aside to steep.

Take the chicken thighs out of the marinade and place them in the skillet, fat-sized-down. Reserve the marinade. Sear the chicken on both sides. 

Sauté the shallots until just softened. Add the farro and sauté until it turns a slightly darker shade. Pour in the stock add the marinade, the saffron, and the green olives.

Transfer the skillet to the oven and bake for 25-30 minutes. Once the farro is tender, take the skillet out of the oven and let stand for 10 minutes.