James Beard’s Farmer’s Chicken

Makes: 4 to 6 servings For the stew:

3 ½ to 4 pounds bone-in, skin-on chicken thighs (or a combination of thighs and drumsticks)

Kosher salt and black pepper 1 tablespoon olive oil

1 yellow or white onion, minced 1 red bell pepper, stemmed, seeded and minced

1 tablespoon dried oregano 1 tablespoon sweet paprika

1 cup dry white wine

2 cups chicken stock

1 cup mild green olives, such as manzanilla or Castelvetrano, pitted

½ cup dried currants or raisins

For serving:

1 tablespoon freshly grated lemon zest plus 1 tablespoon juice

⅓ cup minced fresh parsley

½ cup toasted sliced almonds (optional)

Cooked rice or orzo, or garlicrubbed toast

1. Pat chicken pieces dry and sprinkle with salt and pepper.

2. 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.

3. 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.

4. 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.

5. 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 liquid is reduced to a sauce, about 15 minutes more. Taste the sauce for salt and pepper. (Recipe can be made up to this point and refrigerated for up to 3 days.)

6. 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.