JAMES BEARD'S FARMER'S CHICKEN
This recipe from the eminent American food writer came to The Times through the chef Andrew Zimmern, who was a frequent guest at James Beard's legendary Sunday and holiday open houses when he was a child. The savory combination of red peppers, onions, raisins, almonds and green olives was new and exciting to him in the 1970s, and still tastes fresh today.
Provided by Julia Moskin
Categories dinner, one pot, poultry, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Pat chicken pieces dry and sprinkle with salt and pepper.
- In a wide skillet with a lid, heat oil over medium. Working in batches if necessary to avoid crowding the pan, brown the chicken, rotating as needed, until the skin is golden and releases easily from the pan, at least 5 minutes per side. Adjust the heat to avoid scorching. As the pieces are browned, transfer them to a plate.
- Once all the chicken is browned, add the onion and bell pepper to the skillet. Sprinkle with salt and cook, stirring, until softened and beginning to brown around the edges, about 5 minutes. Stir in the oregano and paprika.
- Add the wine and simmer, stirring up the browned bits from the bottom of the pan, until the pan is almost dry, about 5 minutes.
- Stir in stock, olives and currants, and bring to a simmer. Carefully return the chicken pieces to the pan. Cover and let simmer over low heat for 20 minutes. Remove the lid, stir and let simmer, uncovered, until the chicken is tender and the liquid reduces slightly, about 15 minutes. (The sauce will be quite loose.) Taste the sauce for salt and pepper. (Recipe can be made up to this point and refrigerated for up to 3 days.)
- When ready to serve, heat through and stir in lemon zest and juice. Divide among shallow bowls and sprinkle with parsley and almonds (if using). Serve with rice, orzo or toast.
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Josiah p Harris jr
[email protected]This recipe is a family favorite. The chicken is always cooked perfectly and the vegetables are always roasted to perfection.
Muhammad Usman Rafi Sulehria
[email protected]This was my first time making roasted chicken and it turned out great! The chicken was juicy and the vegetables were perfectly roasted.
Byekwaso Ronald
[email protected]This recipe was easy to follow and the chicken turned out perfectly. The vegetables were also very flavorful. I'll definitely be making this again.
Roshawn Turner
[email protected]The chicken was a little dry, but the vegetables were delicious. I think I'll try using a different cooking method next time.
Francisco Asturias
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved the chicken and vegetables. I'll definitely be making this again.
Tilak Basnet
[email protected]This recipe is a keeper! The chicken was tender and juicy, and the vegetables were roasted to perfection. I loved the combination of flavors.
JK Sayem Ahmed
[email protected]The chicken was a bit bland, but the vegetables were good. I think I'll add more seasoning to the chicken next time.
Meryl Fowler
[email protected]This was my first time making this recipe and it turned out great! The chicken was juicy and the vegetables were flavorful. I'll definitely be making this again.
Lenie September
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The chicken is always cooked perfectly and the vegetables are roasted to perfection.
Cameron Thomas
[email protected]The chicken was a little dry, but the vegetables were delicious. I think I'll try brining the chicken next time.
No problem
[email protected]This recipe was a hit with my family! The chicken was moist and flavorful, and the vegetables were perfectly roasted. I will definitely be making this again.