Subj : NYT Most Requested - 28
To   : All
From : Dave Drum
Date : Fri Oct 11 2024 17:48:00

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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