UBS InPerson Wellness x Cooking Clas: Lemon Chicken, Farro Kale Apple Salad

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address.

This event is optional and not firm-mandated.

Please note our attendance policies: Sign Ups: Eventbrite sign-ups are limited to two in-person class sign ups per week per person. No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days. Cancellations: Cancellations made more than 24 hours before the scheduled class will be refunded the class fee and applicable taxes, no refund can be issued on Eventbrite fees. Cancellations made within 24 hours of the class are non-refundable.

Roast Chicken Thighs with Apples and Lemon

Serves 4; Sydney Willcox

1 ½ lbs boneless, skinless chicken thighs

2 shallots, quartered

1 fennel bulb, halved lengthwise and sliced in ⅓” strips against the grain

1 lemon, half in ¼” rounds and half wedged

4 cloves garlic, smashed

4 sprigs rosemary or sage, or small handful thyme sprigs

1 - 2 tsp fennel or coriander seeds, toasted and lightly chopped or crushed

Kosher salt, fresh black pepper, and red pepper flakes

2 tbsp olive oil

1 large tart apples (Granny Smith, Braeburn, Pink Lady, or Crispin) cored & sliced in 8 wedges

1. Marinate the chicken: In a wide mixing bowl, combine the chicken, shallot, fennel, lemon rounds, garlic, herbs, and crushed spices. Generously season with kosher salt, black pepper, and red pepper flakes. Drizzle with olive oil and mix thoroughly to coat. Cover and transfer to the refrigerator to marinate for at least 30 minutes, or up to 24 hours.

2. First cook: Preheat the oven to 425°F and lightly grease a 9x13 baking tray or dish. Allow the marinated chicken and vegetables to come to room temperature while the oven preheats. Transfer the mixture to the baking tray, arranging the vegetables in a single, even layer. Place the chicken on top of the vegetables, ensuring the herb sprigs are tucked directly underneath the chicken to protect them from burning. Transfer to oven and cook about 12 minutes.

3. Add apples and second cook: Remove the tray from the oven. Temporarily transfer the chicken and herbs to a plate. Add the apples to the vegetables in the pan and stir gently to combine, spreading them back into a single layer. Return the chicken and herbs to the pan, resting them on top of the apple and vegetable mixture. Return the dish to the oven and continue roasting for an additional 8 to 12 minutes, until the vegetables are browned and tender, and the chicken is cooked through to an internal temperature of 175°F (this higher temperature encourages the connective tissues in the thighs to break down, yielding a more tender result). Remove from the oven and transfer to a serving platter. Garnish with the reserved lemon wedges and fresh herbs.

Fall Farro Salad with Kale, Apple, & Butternut Squash

Serves 4 ; Sydney Willcox

For the Squash

1 lb cold weather squash, such as delicata, butternut, acorn, honeynut, etc, peeled, seeded, and cut into 3/4” dice (delicata does not need to be peeled)

1 tbsp olive oil

Kosher salt and freshly ground black pepper

For the Farro

¾ cup farro

1 cup water

¾ cup chicken or vegetable stock

½ cup apple cider

For the Salad

1 bunch (about 5 - 7 oz or 4 - 5 cups) baby or mature kale

Squeeze of lemon or vinegar

1 large or 2 small tart apples (Crispin, Honeycrisp, Pink Lady, Granny Smith), sliced into thin wedges

½ small red onion, julienned

⅓ cup dried unsweetened cherries or cranberries

⅓ cup pumpkin seeds or chopped almonds, walnuts, or pistachios, toasted

4 oz fresh goat cheese, crumbled

3 tbsp finely sliced chives

Mustard Ginger Vinaigrette, recipe below

1. Roast the Squash: Preheat the oven to 400°F. Toss the cubed squash with olive oil, a generous pinch of kosher salt, and black pepper. Spread in an even layer on a parchment-lined baking sheet. Roast for 20 – 25 minutes, tossing halfway through, until fork-tender and caramelized at the edges. Set aside to cool to room temperature.

2. To cook farro: In a medium pot combine water with stock and cider; bring to a boil. Stir in a generous pinch of salt and farro. Bring back to a boil then reduce the heat to low. Simmer gently until the farro is tender, about 40 minutes for the whole farro (if using semi-pearled farro, simmer for about 20 - 30 minutes). Drain and spread onto a wide platter or baking sheet; let cool on the counter or in the fridge, stirring every few minutes to prevent sticking.

3. Prepare the ingredients: To shock the onion, place julienned onion in a small bowl of cold water for 10 minutes to mute the harsh sulfuric bite, then drain and pat dry. Soak dried fruit in water for a few minutes until plump; pat dry. Toast nuts and seeds.

4. Tenderize the Greens: If using mature kale, remove the rib and slice into 1/3” strips; if using baby kale, roughly chop or leave whole if small. Place the kale in a large mixing bowl and add a small pinch of kosher salt and a little drizzle of lemon juice and olive oil. Gently massage the leaves with your hands until leaves slightly darken and become more tender, about 30 seconds for baby kale or 2 minutes for mature kale.

5. Assemble: To the bowl of massaged kale, add the cooked grains and squash, soaked and dried onions and dried fruit, toasted nuts, sliced apples; toss lightly just once or twice. Add dressing and seasoning and toss until just mixed. Taste and adjust to your liking. Plate and top with cheese and chives.

Mustard Ginger Vinaigrette

1 small or ½ large shallot, minced

1” ginger, minced or grated

½ large or 1 small lemon, for zest and juice

1 tbsp apple cider vinegar

1 ½ - 2 tsp whole grain or Dijon mustard (or a mix)

½ tsp maple syrup or honey

Kosher salt and fresh ground black pepper

5 – 6 tbsp extra virgin olive oil

1. Combine shallot and ginger in a small bowl with lemon zest and juice, vinegar, and a pinch of salt; mix and let sit 5 – 10 minutes. Stir in mustard, maple, and black pepper.

2. Slowly add olive oil to mixture while whisking vigorously; start with a small amount and add in batches, tasting between additions to determine how much oil you want to add to balance the acidity to your preference. Add more seasoning, sweetness, or mustard if desired.