MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Vinegar Chicken With 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 @ 450 F/232 C.
Place chicken on a rimmed baking sheet and toss with turmeric and
2 tb 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 tb
olive oil, and 2 tb 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.
Recipe by Alison Roman
Recipe FROM:
https://cooking.nytimes.com
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