Farmer's Chicken | Experience Life
James Beard inspired my family to make this dish. His recipe was based on a traditional field hand’s lunch handed down from Spanish settlers in Southern California.
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Ingredients
- 1 large chicken, cut into legs, thighs, breasts
- 1 minced onion
- 1 tbs. fresh lemon juice
- 2 tbs. fresh lemon zest
- 1 tbs. dried oregano
- 1 tbs. Spanish paprika
- ½ cup toasted almonds
- 1 cup “mild” green olives (gerbers, picholine, green lucques work well)
- 1 diced red pepper
- 1 cup dry white wine
- ½ cup dried currants or raisins
- 1 cup chicken or vegetable stock
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