Chicken and Parsnip "Fries" with Spicy Vinegar
Photo by Romulo Yanes
Ingredients
- 1 ½ pounds parsnips
- ¼ teaspoon dried hot red-pepper flakes
- ½ cup distilled white vinegar
- 4 chicken breast halves with skin and bone
- 3 tablespoons olive oil
Preheat oven to 450°F 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 teaspoon salt and 1/4 teaspoon pepper. Roast, stirring occasionally, while pre...
Viognier Wines from California
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