OLIVE OIL AND VINEGAR DRESSING RECIPE RECIPES

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VINEGAR CHICKEN WITH CRUSHED OLIVE DRESSING RECIPE - NYT ...



Vinegar Chicken With Crushed Olive Dressing Recipe - NYT ... image

This tangy, turmeric-stained, sheet-pan chicken makes the most of the schmaltzy bits left behind on the pan, which is deglazed with fresh garlic, briny olives and a bit of water. Think pan sauce, but done on a sheet pan.

Provided by Alison Roman

Total Time 40 minutes

Yield 6 servings

Number Of Ingredients 8

3 1/2 pounds bone-in, skin-on chicken parts
1 teaspoon ground turmeric
6 tablespoons olive oil
Kosher salt and black pepper
1/2 cup white wine vinegar
1 1/2 cups green Castelvetrano olives, crushed and pitted
2 garlic cloves, finely grated
1 cup parsley, tender leaves and stems, chopped

Steps:

  • Heat oven to 450 degrees. 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.

MY FAVORITE OIL AND VINEGAR DRESSING RECIPE - FOOD.COM



My Favorite Oil and Vinegar Dressing Recipe - Food.com image

Excellent on a salad topped with blue cheese, dried cranberries, mandarin oranges and pecans but good on any green salad. I have made it with Splenda and even though it isn't quite as good IMHO, it is still a nice dressing. (The servings amount is a guess)

Total Time 10 minutes

Prep Time 10 minutes

Yield 2 cups, 16 serving(s)

Number Of Ingredients 6

2/3 cup sugar (if you prefer a tarter dressing, cut back on the sugar some) or 2/3 cup Splenda sugar substitute (if you prefer a tarter dressing, cut back on the sugar some)
1/2 cup red wine vinegar
1 cup extra virgin olive oil (no substitutes)
1/4 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt

Steps:

  • To prepare dressing, warm wine vinegar slightly.
  • Add sugar and stir to dissolve.
  • If you don't warm the vinegar, you will have trouble getting the sugar to dissolve.
  • Allow to cool.
  • Add onion, paprika and salt.
  • Stir well.
  • Add olive oil and blend.
  • I prefer to put it in a bottle and shake it.
  • Pour over salad and enjoy!

Nutrition Facts : Calories 153.6, FatContent 13.5, SaturatedFatContent 1.9, CholesterolContent 0, SodiumContent 146.4, CarbohydrateContent 8.5, FiberContent 0.1, SugarContent 8.3, ProteinContent 0

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MY FAVORITE OIL AND VINEGAR DRESSING RECIPE - FOOD.COM
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