Vinegar Chicken with Crushed Olive Dressing Recipe
Recipe by submitted by Invictus Member Sasha Gorecki (originally from NYT Cooking section)
Ingredients:
3.5 pounds bone-in, skin-on chicken parts
1 tsp ground turmeric
6 tblsp olive oil
Kosher salt and Ground Pepper
1/2 cup white wine vinegar
1 1/2 cup green Castelvetrano Olives (crushed and pitted)
2 garlic cloves, grated
1 cup parsley, chopped
Instructions:
1. Heat oven to 450 degrees. Place chicken on a rimmed baking sheet, toss with turmeric and 2 Tablespoons of 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 oven.
2. Bake chicken without flipping until cooked through and deeply browned all over (25-30 min).
3. Meanwhile, combine olives, garlic, parsley, the remaining 4 tablespoons of olive oil, and 2 tablespoons of water in a small bowl; season with salt and pepper.
4. Once the chicken is cooked, remove the baking sheet from the oven and transfer the chicken to a large serving platter, leaving behind juices and bits stuck to the pan.
5. Make sure the baking sheet is on a sturdy surface then pour the olive mixture onto the sheet. Using a spatula, 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.
6. Serve.