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vinegar-braised chicken with farro & arugula

takes a hot minute to make but it's worth it


what you need

2 bone-in breasts & 2 bone-in legs chicken

Salt & ground pepper

1 tbsp canola oil

1 head of garlic, halved crosswise

1 c farro

1/2 c white distilled vinegar or white wine vinegar

1 tbsp yuzu kosho

4 cups arugula

what you do

Season the chicken with salt & pepper. Heat the oil in a luch pot over medium heat. Sear the chicken skin side down until golden brown on both sides (10 to 12 minutes per side). Transfer the chicken to a plate or cutting board

Add the garlic and farro to the pot, stirring to coat them in the rendered chicken fat. Season with salt & pepper and cook until the garlic and farro begin to smell toasty (5 to 8 minutes). Add the vinegar, yuzu kosho, and 4 cups of water, scraping up any bits on the bottom of the pan and bring to a simmer

Return the chicken to the pot, skin-side up, and cover. Reduce the heat to medium-low and gently simmer until the chicken is falling off the bone and the farro is totally cooked through. It should be tender but not mushy (about 90 minutes)

Stir in the arugula before serving

*inspired by Alison Roman 'Dining In' pg. 221

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