Alison Roman’s vinegar-braised chicken with farro and watercress

They say the first thing one does is eat with their eyes. I don’t think this recipe follows this but I definitely don’t mind. This meal from Alison Roman’s book, Dining In, is not the prettiest but it more than makes up with its taste and the ease of prep.

I chanced upon Dining In (and Alison Roman) during the pandemic. This was one of the first recipes I tried to make because I felt the flavor profile, with its brightness from vinegar and the aromatic warmth from garlic, is very similar to one of the most popular dishes in our cuisine – (soy sauce-free) chicken adobo.

Coming from a really busy weekend, this is ideal to make not only because it’s easy but more so because to me, it is a comfort food. Each bite has a sharp yet refreshing acidity and a deep warmth. The two ingredients, vinegar and lots of garlic, create a clean and rustic taste – boldly sour, garlicky, and irresistibly savory in its simplicity.

Serves: 4

Prep Time: 10 minutes

Cook Time: 45 minutes active cooking + ~90 minutes for slow-cooking

Ingredients:

1 (3 ½- to 4-pound) chicken, cut up into pieces, or 2 bone-in breasts and 2 bone-in legs

Kosher salt and freshly ground black pepper

1 tablespoon canola oil

1 head of garlic, halved crosswise

1 cup farro or spelt

½ cup white distilled vinegar or white wine vinegar

1 tablespoon yuzu kosho (optional)

4 cups watercress, thick stems removed

Directions: 

1. Season the chicken with salt and pepper. Heat the oil in a large Dutch oven over medium heat. Sear the chicken (working in batches, if needed), skin-side down, until golden brown on both sides, 10 to 12 minutes per side. Transfer the chicken to a plate or cutting board.
2. Add the garlic and farro to the pot, stirring to coat them in the rendered chicken fat. Season with salt and pepper and cook until the garlic and farro begin to smell toasty, 5 to 8 minutes. Add the vinegar, yuzu kosho (if using), and 4 cups of water, scraping up any bits on the bottom of the pan, and bring to a simmer.
3. Return the chicken to the pot, skin-side up, and cover. Reduce the heat to medium-low and gently simmer until the chicken is practically falling off the bone and the farro is totally cooked through – it should be tender but not mushy – about 90 minutes.
4. Stir the watercress before serving.