Chicken and Parsnip Fries with Spicy Vinegar

By Bettye

Ingredients

• 1 1/2 lb. parsnips
• 3 T. olive oil, divided
• 4 chicken breast halves, with skin and bone
• 1/2 cup distilled white vinegar
• 1/4 tsp. dried hot red- pepper flakes

Preparation

Step 1

Preheat over to 450 degrees with rack in middle.

Peel parsnips and quarter lengthwise. Toss with 1 T. oil in a large shallow baking pan and sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Roast, stirring occasionally, while preparing chicken, about 5 minutes.

Pat chicken dry, then sprinkle with 1 1/2 tsp. salt and 1/2 tsp. pepper. Heat 1 T. 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 T. oil, then add vinegar and red-pepper flakes and boil, stirring, 30 seconds. Pour into a cup and keep warm, covered.

Serve chicken and fries drizzled with spicy vinegar.