Vinegar-braised chicken with farro and watercress from Dining In: Highly Cookable Recipes (page 221) by Alison Roman

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Notes about this recipe

  • Eat Your Books

    Can substitute white wine vinegar for distilled white vinegar, and spelt for farro.

  • adrienne_fkb9cb on March 30, 2026

    Ended up cooking the chicken for about 75 minutes. Used yuzu Kosho and the white wine vinegar. very delicious will make again.

  • jess_na6y7k on March 04, 2026

    Love the yuzu kosho in this

  • spvla on December 30, 2025

    Like this dish, but it needed some tweaks. 90 minutes is way too long to braise the chicken with the farro in the pot . I went for 60 and would do 45 next time with less water. Love the flavor of the yuzu kosho and watercress. Removed the chicken at the end and broiled it to get the crisp back on the skin and meanwhile boiled off some of the excess liquid from the farro.

  • anya_sf on July 31, 2025

    My family enjoyed this simple, comforting dish. I added the optional yuzu kosho. The closest to "regular" farro I could find was semi-pearled, which did end up overcooked, but still retained some texture. The chicken (I used 3 whole legs) was falling-apart tender. So next time I would reduce the cooking time to maybe 75 min. Instead of watercress, I stirred in a full pound of baby spinach, which made the dish less soupy, and would do that again.

  • mzgourmand on February 20, 2025

    We thought this was delicious and really liked the effect of the vinegar's boost of flavor! And it is quite easy! It does end up being a soft, stewy dish, which we liked ,but it doesn't look at all like the accompanying photo in the cookbook with the chicken having a beautiful bronzed, crispy skin. I liked the flavor that browning the chicken gave to both the farro and the chicken itself. I made as directed except didn't have yuzu kosho but did have Yuzu juice and Shichimi togarashi (Japanese 7 spice mix), a combo of which I used as a substitute. My spouse loved it & we will definitely make it again.

  • hanachocho on April 24, 2024

    This is one of my family's all-time-favorite dishes. I make this regularly due to the short list of ingredients and the ability to ignore it on the stove after the chicken is browned. Homey yet bright flavors.

  • CheesyKranskyLove on October 03, 2022

    Surprisingly good and the full amount of vinegar really lifted it up

  • snoozermoose on December 10, 2021

    I don't often say that I hate recipes, but I hated this. I get that she was trying to do a play on chicken adobo, but this did not work. The overall dish was unpleasantly sour, and the farro was mushy and stodgy. Even the watercress couldn't save it. Ended up throwing this out.

  • Rutikazooty on September 09, 2018

    When I made this, I made sure that the crispy skin was above the layer of the liquid during the braise part. I used TJs 10 minute farro (didn’t want to stop in one more store for midweek meal) so I sautéed the farro in separate pan, added the aromatics into the chicken dish but left the farro out till last 10 minutes of cooking. Plus, I only braised chicken for 1 hour total. Used kale instead of watercress. And let it sit for 5 minutes without heat after the farro done. Thought it was very tasty and even better as leftovers (and the leftover deliciousness was seconded by leftover eating friend).

  • Nlynn on June 13, 2018

    Ok, not great. No need to repeat. I prefer crispy chicken skin and dislike having to brown the chicken first, especially when I am not going to get crispy skin.

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