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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Jesse Lee
lee_jesse100@gmail.comI love that this recipe is healthy and delicious. It's a perfect meal for a weeknight.
YUNG RICH
r-y@yahoo.comThis is a great recipe for a special occasion. It's sure to impress your guests.
sahed siddiqui
ss34@hotmail.comI didn't have all of the ingredients, so I made some substitutions. The dish still turned out great!
Rashida Giash
r-g51@gmail.comThis recipe was too complicated for me. I ended up burning the chicken.
Rony Sheik
rony@yahoo.comI followed the recipe exactly, but the chicken didn't come out crispy.
Abdul bary Khan786
abdul-b@gmail.comThe chicken was a bit dry, but the vegetables were good.
disturb Me
medisturb9@gmail.comThis dish was a bit bland for my taste. I would add more spices next time.
mdmobarok hossin
hossinm@yahoo.comI've made this recipe several times and it always turns out great. It's a great weeknight meal.
Theresa Elabor
elabor-theresa@gmail.comThis is my go-to recipe for chicken. It's always a hit with my family and friends.
Betty Mwiti
mwiti_b47@yahoo.comI made this dish for a party and it was a huge success. Everyone loved it!
Ashutosh sarkar
s100@gmail.comThis recipe is a winner! The chicken was tender and juicy, and the vegetables were cooked to perfection.
Melissa Williamson
williamson.melissa@gmail.comI'm not a big fan of chicken, but this dish was surprisingly good.
Hassan Darein
darein-h@hotmail.frThis was a great recipe. The chicken was moist and the vegetables were flavorful.
Zara Noman
n@yahoo.comDefinitely a keeper! This dish is now in my regular rotation.
Padam Reshmi
r@gmail.comI love this recipe! It's so simple, but the results are amazing.
Ifra Khan
i-k@hotmail.comThis dish was easy to make and turned out great! I especially liked the crispy skin on the chicken.
Og'abek
ogabek@hotmail.comI made this for dinner last night and it was a hit! The whole family loved it. The chicken was juicy and tender, and the vegetables were cooked to perfection.
Nelson Njoroge
n_n66@hotmail.comThis was absolutely delicious! The chicken was so moist and flavorful, and the vegetables were cooked perfectly. I will definitely be making this dish again.