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Vinegar-Braised Chicken with Farro and Watercress

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Pixicook editorial team

A hearty and flavorful dish combining tender chicken, nutty farro, and peppery watercress in a vinegar-infused broth.

Ingredients for Vinegar-Braised Chicken with Farro and Watercress

units in
USchevron
serves
4 peoplechevron

Whole Chicken, cut into parts

0 lb

Kosher Salt

to taste

Canola Oil

tablespoons

Garlic Head, halved

each

Farro

cups

Yuzu Kosho, optional

tablespoons

Water

as needed

Watercress, thick stems removed

cups

How to Make Vinegar-Braised Chicken with Farro and Watercress

1. Season and Sear Chicken

Season the chicken pieces with kosher salt and freshly ground black pepper. Heat the canola oil in a large Dutch oven over medium-high heat. Sear the chicken for 10 to 12 minutes per side until golden brown and skin is crisp.

2. Toast Farro and Garlic

Add the halved head of garlic and farro to the pot. Stir and toast for 5 to 8 minutes until the farro is nutty and aromatic.

3. Create Broth with Vinegar

Pour in the white distilled vinegar, add yuzu kosho if using, and enough water to just cover the farro. Bring to a simmer and scrape up any bits from the bottom of the pot.

4. Braise Chicken

Return the seared chicken to the pot, fit snugly into the mixture. Cover and cook gently for about 90 minutes until the chicken is tender and the farro is cooked through.

5. Finish with Watercress

Stir in the watercress until it wilts slightly before serving.

Pitfalls and tips

Choose Bone-In, Skin-On Chicken

The bone and skin add flavor and moisture, which are essential for achieving a deep, savory taste. Searing the skin side first will render the fat and create a crispy texture.

Perfect the Sear

Achieving a golden-brown sear on your chicken means more flavor. Use a heavy-bottomed skillet like cast iron for even heat distribution. Pat the chicken dry before searing and resist the urge to move it too soon – give it time to develop that crust.

Resting Time

Let the chicken rest off the heat for a few minutes. This crucial step helps the juices redistribute, ensuring a juicy bite.

The Right Vinegar

A high-quality vinegar can make all the difference. Choose a good quality white wine or apple cider vinegar for more subtle, nuanced flavors. If you want a bolder taste, a sherry vinegar can add depth.

Checking Liquid Levels

Throughout the braising process, keep an eye on the liquid levels so your dish doesn’t dry out. The chicken should be about two-thirds covered during braising.

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