CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668a5669   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   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   
       
   MMMMM   
      
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