• Heat oven to 375 degrees.
• Clean and dry chicken with paper towels, season with paprika, salt, and pepper.
• Slowly heat a cast iron or oven-safe pan to medium/high with canola oil, fully coating the outside and bottom of pan. You can check your oil temperature, by sprinkling a few drops of water into the pan, if it“spits back”, you are ready.
• Brown chicken in pan, about 8-10 minutes on each side. I always watch the sides of my chicken and when they start to turn golden brown, I turn the chicken. Remove pan from heat allowing it to cool slightly and remove chicken, set aside.
• Return the pan to the medium heat, add butter and melt. Sauté onions until translucent, add the wine and allow contents to boil gently for about 5 minutes. Return chicken to pan, add chicken stock (should surround chicken but not cover entirely), cranberries, cherry tomatoes, and lemon slices. Return liquid to a boil. Move pan to oven and let braise without a lid for about 45-60 minutes, check within 30 minutes to make sure you have not evaporated all the cooking liquid*.
• Cook farro on the stovetop, bring chicken stock to a boil, add farro and let cook for minimum of 10-15 minutes. Remove from heat to steam for10 minutes, and fluff farro. Enjoy with a nice glass of white wine on a chilly evening!

Notes

• *I do not add anything to thicken the sauce because the braising liquid reduces down and creates a nice sauce.

  *This pairs well with a simple salad with champagne vinaigrette.