How to Make Vinegar-Braised Chicken with Farro and Watercress

Necessary materials

  • 1 3 1/2 – to 4-lb. chicken, cut up into pieces
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon grapeseed oil
  • 1 head garlic, halved lengthwise
  • 1 cup farro or spelt
  • 1/2 cup white distilled vinegar
  • 1 tablespoon yuzu kosho (optional)
  • 4 cups watercress, thick stems removed

How to Make It

Step 1

This season is chicken with salt and pepper. First, heat the oil in a large Dutch oven over medium heat. Sear chicken, skin side down first, until golden brown on both sides, 10 – 12 minutes per side. Now transfer chicken to a plate.

Step 2

Stir garlic and farro into pot. Cook until garlic and farro begin to toast, 5 – 8 minutes. Add vinegar, yuzu kosho (if you want), and 4 cups water, scraping up any bits on bottom of pot. Now bring to a simmer.

Step 3

Return chicken to pot, skin side up, and cover. Reduce heat to medium-low gently simmer until chicken is falling off the bone and farro is tender but not mushy, about 90 minutes. Stir in watercress before it to your guest serving.

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