Subj : NYT Most Requested - 28
To : All
From : Dave Drum
Date : Fri Oct 11 2024 05:46 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Vinegar Chicken w/Crushed Olive Dressing
Categories: Poultry, Vegetables, Herbs
Yield: 4 Servings
3 1/2 lb Chicken parts; bone-in,
- skin-on
1 ts Ground turmeric
6 tb Olive oil
Salt & ground pepper
1/2 c White wine vinegar
1 1/2 c Green Castelvetrano olives;
- crushed, pitted
2 cl Garlic; grated fine
1 c Parsley; tender leaves &
- stems, chopped
Heat oven @ 450ºF/232ºC.
Place chicken on a rimmed baking sheet and toss with
turmeric and 2 tablespoons olive oil, and season with
salt and pepper. Make sure chicken is skin-side up, then
pour vinegar over and around chicken and place in the
oven.
Bake chicken, without flipping, until cooked through and
deeply browned all over, 25 to 30 minutes.
Meanwhile, combine olives, garlic, parsley, the
remaining 4 tablespoons olive oil and 2 tablespoons
water in a small bowl; season with salt and pepper.
Once chicken is cooked, remove baking sheet from the
oven and transfer chicken to a large serving platter,
leaving behind any of the juices and bits stuck to the
pan.
Make sure the baking sheet is on a sturdy surface (the
stovetop, a counter), then pour the olive mixture onto
the sheet. Using a spatula or wooden spoon, gently
scrape up all the bits the chicken left behind, letting
the olive mixture mingle with the rendered fat and get
increasingly saucy. Pour olive mixture over the chicken,
then serve.
By Alison Roman
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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