2000s Recipes + Menus

Chicken and Parsnip “Fries” with Spicy Vinegar

  • 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
  • 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 preparing chicken (about 5 minutes).
  • 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.
  • 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 fries drizzled with spicy vinegar.
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