2000s Recipes + Menus
Chicken and Parsnip “Fries” with Spicy Vinegar
Serves4
- Active time:10 min
- Start to finish:30 min
February 2008
A shot of vinegar enlivens the concentrated sweetness of roasted parsnips—a perfect complement to simple roast chicken.
- 1 1/2 lb parsnips
- 3 tablespoons olive oil, divided
- 4 chicken breast halves with skin and bone (3 1/2 lb)
- 1/2 cup distilled white vinegar
- 1/4 teaspoon dried hot red-pepper flakes
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Preheat oven to 450°F with rack in middle.
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Peel parsnips and quarter lengthwise. (If large, cut lengthwise into eighths and cut out cores.) Toss with 1 tablespoon oil in a large shallow baking pan and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast, stirring occasionally, while preparing chicken (about 5 minutes).
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Pat chicken dry, then sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then brown skin side of chicken, about 3 minutes.
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Transfer chicken, skin side up, to pan with parsnips, reserving skillet, and roast until chicken is cooked through and parsnips are tender and caramelized, about 20 minutes.
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While chicken roasts, reheat fat in skillet with remaining tablespoon oil, then add vinegar and red-pepper flakes and boil, stirring, 30 seconds. Pour into a cup and keep warm, covered.
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Serve chicken and fries drizzled with spicy vinegar.
- Keywords
- maggie ruggiero,
- quick kitchen,
- ten-minute mains,
- poultry,
- parsnip
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