Vinegar-Braised Chicken with Farro

  • 2 bone-in breasts + 2 bone-in legs OR 1 (3.5-4 lb) whole chicken cut up
  • 4 cups watercress, thick stems removed OR arugula
  • 1 head of garlic, peeled + cut in half

  • 1 cup farro or spelt
  • 1/2 cup white distilled vinegar or white wine vinegar
  • canola oil
  • 1 tbsp yuzu kosho (optional)

  1. Season the chicken with salt and pepper. Heat some oil in large Dutch oven over medium heat. Sear the chicken (working in batches if needed), skin side down, until golden brown on both sides (10-12 min). Transfer to cutting board.
  2. Add garlic and farro to pot with chicken fat and stir. Add salt and pepper, cook until smelling toasty (5-8 min). Add 1/2 cup white vinegar, yuzu kosho, and 3-4 cups of water. Bring to simmer
  3. Return chicken to pot, skin side up, and cover. Reduce heat to medium-low, and gently simmer until chicken is falling off the bone and farro is totally cooked through (tender not mushy)-- about 90 min.
    • I check in every 30 min, and sometimes cook without the cover if there's too much water.
  4. Stir in watercress/arugula before serving

From Alison Roman's Dining In