Chicken and Parsnip "Chips" with Spicy Vinegar

Ingredients for Chicken and Parsnip "Chips" with Spicy Vinegar

• 675g parsnips

• 45ml olive oil, divided

• 4 chicken breast halves with skin and bone (1.6kg)

• 120ml distilled white vinegar

• 1/4 teaspoons dried hot red-pepper flakes

Preheat oven to 232°C with rack in middle.

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 teaspoons salt and 1/4 teaspoons pepper. Roast, stirring occasionally, while preparing chicken (about 5 minutes).

Pat chicken dry, then sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoons 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.

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.

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.

Serve chicken and chips drizzled with spicy vinegar.

Avvertenza

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