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Chef Paul, I found this idea in the NY Times. I got some excellent variations in the comments, too. I'm putting it on my list of "make soon"recipes. Would help me think of a variation for another time with butter rather than olive oil. I can't picture butter playing well with the flavor of green olives.
Liz, was there a link for me to check out for this NY Times idea ? Was there a recipe with it too?
I have a terrible habit of forgetting the link.
https://cooking.nytimes.com/recipes/...olive-dressing
I'm having trouble with that link - most of the recipes don't come up when I click on the dish.Quote:
Originally Posted by LizStreithorst
Are you referring to the vinegar chicken recipe - I believe it's the first one - I can't get the recipe for that one to appear.
Well, that figures. I paid to subscribe and you don't. I wasn't able see a bunch of stuff I wanted to before I gave them money. Never mind. If I can modify I'll have to think about it and figure it out myself. Yes, it is the vinegar chicken. It has green olives in it, too. Sorry for bothering you, Paul.
It's just chicken on a baking pan seasoned with turmeric. When it's done you take it out and put it on a plate while you make the sauce. The sauce is made from the brown bits in the baking pan with olive oil, the olives, grated garlic and a bit of water. When it has thickened some and turned itself into a sauce pour it over the chicken and voila! You have a really tasty really easy meal. I don't mind fast and easy as long as it's good.
If you're going to try it Liz, let us know how it turns out for you.
I will.