Parsnip “Oven Fries” & Chicken with Spicy Vinegar Sauce

6 May

This easy and delicious recipe helped with an ongoing challenge to use all the vegetables delivered to us weekly by the local CSA.

Wine Pairing Suggestion: A soft white (e.g. Riesling), fresh red (e.g. Dolcetto) or dry sparkling (e.g. Cava), will contrast nicely with the sharp spiciness of the sauce.


  • 1 pkg (1pound) parsnips
  • About ¾ lb of boneless chicken of your choice
  • Salt and pepper
  • Olive Oil
  • ¼ cup white vinegar
  • 1/8 tsp of hot pepper flakes


  1. Preheat the oven to 450oF
  2. Peel the parsnips and cut into “French fry” sized pieces
  3. In a shallow baking pan toss the parsnips with about 1 tbs of olive oil, ½ tsp salt and ¼ tsp pepper
  4. Roast in the oven (about 10-15 min) while doing the next 2 steps
  5. Heat 1 tsp of olive oil in a skillet
  6. Pat the chicken dry and sprinkle with salt and pepper
  7. Brown both sides of the chicken
  8. Transfer the chicken to the pan with the parsnips and continue roasting until the parsnips are well browned (another 15 min or so)
  9. Add another Tbs of olive oil to the pan and heat
  10.  Add the white vinegar and hot pepper flakes and stir briefly (no more than 30 secs)
  11. Pour into a cup and keep warm
  12. Serve chicken and “fries” drizzled with the spicy vinegar (or use for dipping)

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