Pie In the Sky

As many of you may have noticed, I've been gone from the blog for quite some time. The reason? We've moved once again! After a stressful two months of finding out we needed to move ASAP and making it happen, I'm happy to report that I will continue cooking and writing from the Upper East Side of Manhattan, albeit slightly further north (is that East Harlem I see from my window?). And what better way to break in a shiny new kitchen than with a delicious, warm apple pie? 

It is fall, after all, and if you're not a baker by nature, this pie's for you. The filling is simple and fast, and I opted for a deliciously crunchy, sweet and salty crumble topping. I'm personally not a big fan of pastry topping on pie (all that rolling and measuring and crimping, oy!) despite how beautiful a properly made crust can look. I much prefer a crumble-style topping, which aside from being quick-cooking and foolproof, brings an added layer of flavor and crunch.

I wanted to start fall off right with an apple pie, but decided to make use of some beautiful cherries that I bought at the height of their season and froze (for those of you doing the math, that's right, I actually moved them from one apartment to another; I ascribe to a strict "no produce left behind" policy). But if you don't have cherries, cranberries make a fine seasonal substitute. Just add extra sugar to the filling to compensate for their tartness, and go with frozen instead of fresh so you don't have to cook them down beforehand. 

I used a mix of Empires and Jonahgolds for the apples, but any good baking apple works. As for the crumble, I went with a slightly unconventional ingredient, eschewing the traditional flour/butter/nut combo. I used my favorite granola which had oats, almonds, honey and vanilla, and added a nice chunky texture. All I needed to do was cut in the butter, cinnamon and a pinch of salt and it was good to go, no added sugar necessary. So, if you're looking for a new pie to make this fall, or even this Thanksgiving, this is a great option. It's stress free, and since there's a wonderful crunchy topping, you don't even have to feel guilty about buying a pre-made crust!

Apple and Cherry Crumble Pie

For the Filling:

5-6 apples like Jonahgold, Empire or Honeycrisp, peeled, cored and thinly sliced

2 cups cherries, pitted and quartered

2 teaspoons ground cinnamon

1/8 teaspoon ground nutmeg

1/2 cup packed dark brown sugar

2 Tablespoons all-purpose flour

1/8 teaspoon salt

1 9-inch pie crust (homemade or store-bought is fine)

2 Tablespoons butter, cut into small cubes

For the Crumble:

1 1/2 cups granola (like Bob's Red Mill Honey Almond Granola)

4 Tablespoons (1/2 stick) butter, chilled and cut into small cubes

2 Tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

For the Filling: Preheat oven to 350˚F. In a large bowl, combine all of the filling ingredients except for the butter and crust. Fill the crust with the apple/cherry mixture, careful to keep it as flat as possible. Dot the mixture with butter, then bake, covered loosely with foil, for 30 minutes or until apples have just started to droop and soften.

For the Crumble: While the filling bakes, combine all of the crumble ingredients in a bowl. Kneed them together until butter is well incorporated and even clumps are formed. Refrigerate until the pie filling has finished pre-baking in the oven.

Once the filling has baked, carefully remove it from the oven and top with the crumble. Bake for 15-20 minutes or until the crumble has browned and crisped, then cover with foil and continue baking another 30-35 minutes. Remove from the oven and allow 2-3 hours to cool. Enjoy! 


-Laura

A Kernel of Truth

One of the best things about late summer (aside from the slowly subsiding humidity) is what's available at the farmers market. Tomatoes are at their peak, peppers and chilies come in all shapes, colors, and sizes, and juicy peaches and stone fruits are everywhere. But best of all, mountains of corn—white, yellow and bi-color—bookend most of the market stalls. The sound of shoppers undressing cobs by sharply removing their husks can often be heard from across the street, and making your way through the crowd to the front of the line becomes a contact sport.

Needless to say, I've found myself among the excitable throngs of folks tearing away at corn on more than one occasion, and—I'm embarrassed to admit—with equal tenacity. The difference between myself and many of my fellow corn enthusiasts is what we do with our corn once we've procured it. Lacking a proper grill and being too much of a weenie to try smoking indoors (but I'm working on it), I've discovered the next best thing: roasting corn off the cob. It's easy, it's fast, it's versatile, and best of all, it comes with easy clean up.

Simply cut all of the kernels off the cob into a large bowl with a paring knife (it's the least messy way to do this). Toss the corn kernels with a little extra virgin olive oil and the seasonings of your choice (I like salt, pepper, and a pinch of cayenne and cumin), and spread out onto a foil-lined baking sheet. Pop the whole thing into a 350 degree oven and roast for 15-20 minutes until golden brown and charred on the ends. That's it. Use it in pasta dishes (see one pasta salad example here), as a stand alone side-dish, or my favorite, as the base for a soup. Because you've already seasoned your corn, all that's left to do is blend it with chicken or vegetable stock. If you know you'll be making soup ahead of time, throw an onion and a few garlic cloves into the oven with the corn for extra flavor. Top with a few reserved corn kernels, a spoonful of sour cream, and a sprinkle of your favorite fresh herb. A little lime on the side caps off a perfectly light and sweet late summer dinner. 

Roasted Corn Soup 

6 corn cobs, husked, kernels removed and reserved
1 small onion, peeled and quartered
3 garlic cloves (skins left on)
1½ Tbsp extra virgin olive oil
¼ tsp ground cumin
pinch of cayenne pepper
3-4 cups low sodium chicken or vegetable stock
salt
pepper

1. Preheat oven to 350˚F. Place corn kernels, olive oil, onion, garlic, olive oil, cumin and cayenne in a large bowl and toss to combine. Spread mixture out onto a foil lined baking sheet or roasting pan (this will make clean-up easier) and bake in the oven for 15-20 minutes, or until kernels are slightly browned on the edges.

2. Reserve ½ cup worth of the roasted corn for garnish and place the rest of the roasted mixture into a blender (reserve the garlic), or if using a hand blender, add the mixture to a pot. Squeeze the garlic out of its skin and into the mixture and discard papery skin.

3. Add enough stock to the mixture to cover, then blend to combine. Continue adding stock until your desired consistency is reached. Strain into a pot and reheat, or serve cold, topped with the reserved corn, sour cream, and cilantro. Enjoy!

-Laura

God Bless New Jersey

That's right, I said it. God bless New Jersey. For many—myself included—the myth of New Jersey has long meant visions of a robust, mafia-driven economy, epic tales of partying at the shore, and questions about the curious odor that seems to permanently hang over the city of Newark. But as it turns out, they don't call New Jersey the Garden State for nothing. New Jersey produces some of the country's best fruits and vegetables, including outstanding tomatoes, super delicious, deep red strawberries, and without question, the best sweet corn in the United States (sorry, Iowa).

For us New York City dwellers, the farms of New Jersey are actually closer than most of those in our home state, and have the distinct advantage of being further south, meaning that they're always the first to have whatever is in season. Few other farms advertise their state of origin as prominently as those from New Jersey do, because savvy farmers market shoppers know that the produce from New Jersey is where the best flavors can be found. Lately I've been stocking up on Jersey corn, devilishly sweet, amber-hued sungold tomatoes, and all manner of summer squash.

With ingredients so delicious, I try really hard to do as little to them as possible. The pasta salad pictured above could just as easily be a hot pasta dish, but I love the idea of a refreshing pasta salad where the corn is nice and charred, but the tomatoes are still plump and juicy. A handful of julienned herbs from my tiny balcony herb garden (sorry, New Jersey) enhance the freshness of the dish and add an unbelievable fragrance. I very much enjoyed my plateful of New Jersey ingredients, and you will to. So the next time you're passing through the Garden State, don't snub your nose. Unless, of course, you're anywhere near Newark.

Penne with Sungold Tomatoes and Charred Corn

1 lb penne pasta (I used whole wheat)

1 pint sungold tomatoes, halved

3 ears of corn, husked, kernels cut off the cob
1/4 tsp cumin
1/4 tsp smoked paprika

5 basil leaves, julienned

5 mint leaves, julienned

1/2 cup smoked cheddar (or your favorite smoked cheese), cubed

1 garlic clove, finely minced or grated

Extra virgin olive oil

Red wine vinegar

Salt

Pepper

1. Preheat oven to 350˚F. Toss the corn with 2 teaspoons of olive oil, cumin, paprika, and salt and pepper to taste. Spread kernels out evenly on a baking tray and place in the oven. Roast until kernels are browned and slightly crispy, 15-20 minutes.

2. Meanwhile, bring a large pot of water to a boil. Season water generously with salt and add the penne. Cook until al dente, then drain and remove to a bowl. 

3. Toss cooked penne with 1 teaspoon of olive oil to keep from sticking together. Add tomatoes, corn, cheese, garlic and herbs to the penne and toss to combine. Add 1/4 cup of extra virgin olive oil, 2 tablespoons of red wine vinegar, and salt and pepper to taste. Toss to combine and serve warm or slightly chilled. Enjoy!

-Laura   

A Spoonful of Spring

Spring may be one of my favorite seasons, culinarily speaking, if only because it means that "the race is on." While summer heralds the arrival of a cornucopia of produce so delicious that it barely requires cooking, and fall has it's tasty treats including apples, pears and all manner of gourds, spring has something that no other season does: a very limited growing season for each and every product. Spring's bounty comes and goes in extremely short waves (not unlike the weather of the season itself), usually starting out with asparagus and artichokes in the first few weeks of the season, then transitioning into ramps, spring garlic and all sorts of allium family members, followed by my personal favorite spring fare, beans and legumes. Fresh peas, sugar snap peas, fava beans and garbanzo beans tend to have the shortest presence at the market, available for about two weeks before leaving me wanting sooooo much more.

And so, when they finally make their appearance, I do all that I can to elbow my way into the farmers market tents and fill my bag with whatever I can get my greedy little hands on. Usually I venture towards the fava beans, which are shockingly elusive and tend to be the first thing to go, if they show up at all. The English peas, or shelling peas, foe of many a child, are usually what I look for next. If you've never had fresh peas straight from the pod, I highly encourage you to seek them out. They have a firmness that simply can't be found in frozen (and certainly not canned) peas, and a natural sweetness befitting the season, with a tiny hint of that earthiness found in other spring veggies. They cook super quickly, and in my mind, barely need more than to be blanched for 2-3 minutes.

While I'd love to serve my peas with a simple a swig of olive oil, a touch of mint and a hint of ham, I share my table with a green pea-averse partner, and that means a little more doctoring is required. 

So, I basically made the aforementioned dish and used it as a stuffing for a wonderful (and, if I do say so myself) really beautiful tortellini. Served in a light vegetable broth with a topping of watercress salad, these little pockets of spring would fool anyone into eating their veggies. And with a little help from the grocery store, I managed to make the ravioli in less than 30 minutes (if you don't already have wonton wrappers in your refrigerator, you definitely should—you can even keep them in the freezer until you need them). See below for the recipe, followed by a mini-tutorial on a tortellini folding technique that's super easy to master. And remember, you can make extra tortellini and keep them in the freezer for an even quicker weeknight meal. Just place them on a sheet tray until frozen, then pop them into a zip-top baggy or Tupperware and you're good to go! 

Spring Pea and Prosciutto Tortellini

16-20 wonton skins

1/2 cup shelled English Peas

3 Tbsp finely diced or 3 slices thinly sliced prosciutto

1 1/2 tsp fresh mint, thinly sliced

1 Tbsp ricotta cheese

salt

pepper

1. Place a large pot of salted water over high heat and bring to a rolling boil. Add peas and cook for 2-3 minutes until just cooked through and bright green. Remove to a bowl using a mesh strainer, and keep the water boiling (you will use it for the tortellini later).

2. Add prosciutto, mint and ricotta to the peas and stir to combine. Taste for salt and pepper, season accordingly, then mash the mixture lightly with a fork. Fill each wonton skin with a teaspoon of filling and fold closed (see illustrated folding technique below). Add to the boiling water and cook about 2 minutes until ravioli are al dente. Serve in broth or tossed with melted butter and topped with grated parmesan. Enjoy!  

How to Fold Tortellini and Wontons

1. Place a teaspoon of filling onto the center of your wonton or ravioli skin.

2. Using a brush or your finger, wet the top and two sides of the wrapper with water.

3. Fold bottom edge over the top of the filling.

4. Seal edges by pressing down on all sides, carefully removing any air from the filling.

5. Fold the top sealed edge back slightly over the filling.

6. Pull the two corners opposite the folded top around towards each other.

7. Wet the corners so they stick.

8. Pinch corners together.

9. Presto! Repeat.

-Laura

Long Weekend Warrior

I don't know what it is about Memorial Day that makes most people eager to hop in their cars, board trains, cram on to buses and begin the summer tradition of weekend mass exodus, but for me it signals the beginning of something different. Sure, that first long weekend means that barbecue season has officially begun, but more importantly, it means that the city will be a virtual ghost town (hey, in a city of 8 million, we'll take all the defectors we can get). Lines at the supermarket are shorter, Saturday morning at the farmers market is (slightly) less crowded, the subway is almost comfortable, and an 8 o'clock reservation is suddenly easier to procure. And best of all, the loud children upstairs are not heard from for days (a blissful event that any apartment dweller can relate to).

And the truth is that you don't have to go away to relax in New York City, especially if you like spending any time in the kitchen. Although I grew up in the suburban US with good old fashioned barbecues, I also spent summers in Spain where you haven't seen what smoke and fire can do until you make paella. Lacking an appropriate and legal place to create a massive wood-burning fire within the confines of my apartment, I took my plans for paella to my stove. And with much of the Upper East Side left empty, I took advantage of the short lines at my normally crowded and picked over fishmonger to settle on the ingredients for a seafood paella. Why bother with the weekend beach traffic when I can get Long Island's best seafood right in my backyard?

The best thing about making paella is that it looks super impressive, serves a ton of people, but actually takes very little effort and only 25-30 minutes to make. I adapted my recipe for two since it was the only thing we planned on eating for dinner, but even my small paella pan when full serves up to six people. The key to making a great paella is using short grain rice (calasparra or bomba are best but even arborio will do in a pinch), using real saffron, and decent stock. The proteins are relatively interchangeable, and although seafood paella is the most popular in the US, non-seafood paella is the most classically Spanish (chicken, duck, rabbit, and short ribs are all great choices), and vegetable paellas are to die for (fresh spring peas, fava beans and mushrooms are a classic combo). You don't even need a paella pan. A low-sided, wide pan or skillet will do, as would a large cast iron skillet. So the next time you're at home but feel like taking a vacation, try making a paella. Make it on your grill or on your stove and I promise you'll be transported somewhere—without the nuisance of summer traffic.

Seafood Paella

1 1/2 cups short grain rice like bomba, calasparra or arborio

4 cups seafood stock (I used shrimp, but whatever you have on hand is fine)

1 pinch saffron threads or 1/8 tsp ground saffron

1 small onion, finely minced or grated

1 garlic clove, minced

3/4 cup pureed tomatoes (fresh is best, but good quality canned or jarred will work)

1/2 tsp smoked paprika

1 red bell pepper, very thinly sliced

1 lb medium to large shrimp, peeled and deveined

1/2 lb little neck clams or cockles, scrubbed

1 lb squid, cleaned, bodies sliced into 1/2 inch thick rings

1 cup cornmeal

3 Tbsp extra virgin olive oil

2 Tbsp fresh parsley

1 lemon, cut into wedges (for garnish)

salt

1. Place clams (or cockles) and cornmeal in a large bowl and cover with cold water. Set aside while you continue cooking (this helps the clams expel any sand or grit so it does not end up in your paella). In a small bowl or glass, combine the saffron with 1/4 cup warm water and set aside (this is called blooming; it allows the saffron to dissolve evenly when you add it to what you're cooking).

2. Heat olive oil on medium-low in a paella pan or very wide, shallow pan (do not use a non-stick pan for this). Add onions and peppers and cook until softened. Add paprika and cook, stirring constantly, for 15 seconds. Add garlic and tomatoes and cook for 1 minute before adding the rice to pan. Cook the mixture for 2 minutes until the rice starts to turn slightly opaque.

3. Add 3 cups of the stock and the bloomed saffron (liquid and all) to the pan and give everything a stir so it's evenly distributed; taste for seasoning (you do not want to stir the paella any further). Cook on medium-high heat for 10 minutes, until 1/3 of the liquid has been absorbed. Add clams to the paella, tucking them carefully into the rice. If your shrimp are large, add them to the top of the paella, nestling them in. If they are medium to small, add them in another 5 minutes so they don't overcook.

4. When only 1/4 of the liquid remains, add the squid and taste the rice. If it is almost al dente, continue cooking until all of the liquid is absorbed and rice is cooked through. If it is still very undercooked, add the remaining cup of stock and cook until it is all absorbed and the rice is cooked through. If it is still not cooked when the last of the stock is absorbed, add water 1/4 cup at a time until done. 

5. When the rice and shrimp are cooked and the clams have opened, remove the paella from the heat and let stand for 5 minutes. Discard any clams that have not opened. Serve topped with fresh parsley and a lemon wedge. Enjoy!

-Laura

Boeuf Bourguignon

It's been a somewhat dismal spring thus far here in New York, with an endless parade of gloomy weather fronts marching into town and parking themselves squarely overhead. The occasional snowy morning a few weeks ago and far too frequent rainy afternoon in recent days led to a monumental purchase for my kitchen, in the form of a brand-new, fire engine-red Le Creuset Dutch oven. I was immediately clear on how to christen my new purchase and quell my gray-weather anxiety. I'd make a boeuf bourguignon, classic in every way, even the long cooking time. 


While I normally eschew anything that keeps me from my television for too long, I took advantage of the odd day off to make a long cooking stew with hearty flavor and a decidedly French flair. Momentarily transporting myself from the Upper East Side to Paris, I spent the morning walking through the neighborhood in my classic trench, making stops at the butcher, the baker and the specialty grocer (if I'd seen a candlestick maker I'd probably have paid them a visit for good measure). The great thing about this dish is that despite the long cooking time, once you're done chopping, you're pretty much done. The rest of the time is just letting it bubble away on the stove—or, if you're feeling like all that chopping requires a post cooking nap—in the oven. 


I did a lot of research before making this dish on exactly what cut of meat to use since most recipes only went so far as to say "a beef roast" or a "rump roast" and I know nothing about either. It turns out that a chuck-eye roast is the best for a beef stew according to America's Test Kitchen, and after making this dish I'm inclined to agree that it has the perfect balance of meat to fat to keep the meat moist without making the dish too fatty. But, if you're making this dish on a day that's not quite as gloriously lazy as mine was, you can always use blade steaks, which are usually right in the meat section of the grocery store. They're also thinner and would cook a little bit faster than the thick chunks of a roast would. So, whether you're feeling lazy in a truly European way and have all the time in the world, or just happen to have an extra hour to make dinner special, give this recipe a try. I promise it'll satisfy no matter how much time you have.


Boeuf Bourguignon 


2 tbsps olive oil
2 cups crimini mushrooms, large ones quartered or halved
3½ lbs chuck-eye roast, cut into 1½ inch chunks
5 bacon strips, cut into ½ inch pieces
2 tbsps tomato paste
2 tbsps all-purpose flour
1 bottle medium-bodied red wine (Côtes du Rhône or Pinot Noir are perfect)
2 cups low-sodium chicken broth
2 bay leaves
2 garlic cloves, smashed
4 carrots, peeled and cut into 1-inch pieces
1 lb miniature red bliss potatoes, larger ones halved
2 cups pearl onions (I used fresh, but thawed, frozen ones added at the end are fine)
1 tbsp unsalted butter
Fresh parsley for garnish
salt
pepper


1. Cook bacon in a large Dutch oven until crispy. Remove to a paper towel lined plate and add mushrooms to pot, cooking in rendered bacon fat until browned, about 8 minutes. Remove mushrooms to the plate with the bacon and set aside.


2. Season beef generously with salt and pepper and add two tablespoons of olive oil to the pot. Brown beef (in batches, if necessary) until browned on all sides. Transfer meat to a plate and set aside. Pour off all but two tablespoons of the oil remaining in the pot. Add tomato paste and cook, stirring constantly until slightly darkened in color, 2-3 minutes. Add flour and cook, continuing to stir for about 1 minute.


3. Return beef and bacon to the pot, along with wine, broth, bay leaves and garlic. Bring to a boil and cover, lowering heat to bring mixture to a simmer. Cook for 2 hours on the stove top or in the oven (at 350°F) until meat is almost completely tender, then add onions, carrots and potatoes and cook another 45 minutes further until potatoes and carrots are cooked through. Add mushrooms and cook until just heated through. Stir in butter and parsley and serve. Enjoy!


-Laura

Chicken Under A Brick

Clearly I've been absent from the blog for some time. And to those who have continued to check in, I say thank you. It's your patience and tolerance for my gallivanting outside of the confines of my own kitchen that allows me to find inspiration for new dishes. Although I've been obscenely busy with work, side jobs and random other activities, I must say that barely having the time to think, let alone cook, has somehow led to the discovery of my new favorite recipe. It sounds good, it looks good, it smells good, and boy, does it taste good. What's more, it's ready in about 35 minutes, with little effort required—what's better than that? Oh, and did I mention that it's also incredibly cheap? That's right, I've left no excuse not to make this dish—unless of course, you're a vegetarian, in which case I've wasted your time. Moving on...

The inspiration for this dish came from my experience dining at several restaurants in my favorite bearded, bespeckled, plaid wearing borough: Brooklyn. I've long been a fan of the local, sustainable movement sweeping the nation, and no single place on earth does the marriage of high quality, seasonal cuisine in a casual environment like Brooklyn does. While I may complain about the very long commute there from the Upper East Side, the trip back home always includes a happily full stomach and satisfied grin (two things rarely found in my neighborhood, to say the least). While each restaurant there has its own interpretation of roasted beet salad or butternut squash bisque, one thing can be counted on: the brick chicken will be the same everywhere. From south Williamsburg to Vinegar Hill, Bushwick to Park Slope, every menu I saw had this simple dish, and there was at least one on every table, if not two. It always appeared juicy, with a crispy skin and flavorful jus, reducing tasters to unabashed "yuuummms". Needless to say, I was intrigued, if not a little bit jealous.

I'm rarely the one to order chicken at a table, but after several recommendations from friends at one particular establishment, I bit the bullet. The chicken was just as it seemed—moist and crisp with a salty skin, served over buttery mashed potatoes (always the best accompaniment to any roast chicken, if you ask me). The first bite was followed by my own unabashed "yums" and "you've got to try this!" moments. I immediately set to make this chicken at home, and what do you know, the first time was a charm. I bought a family pack (4 pieces) of chicken legs (thighs with the drumstick attached), the same cut I'd seen at each restaurant. It came out to under 6 bucks (skin-on dark meat is such a steal, it really goes a long way for a big family), and with the addition of a sack of Yukon gold's for the mashed potatoes, I got all of it for under ten dollars.

The only tools necessary for this chicken aren't necessary at all, and are easily substituted. For example, I have nowhere to keep a brick in my apartment, so I used a heavy grill pan to weigh down my chicken and get the skin to crisp. I also cooked it in my cast iron skillet as many of the restaurants had, but you can use any oven-safe pan. The rest is simple. Simply preheat your oven and generously season your chicken with salt and black pepper. Then, heat your oven-safe skillet over high heat with just a teaspoon or so of vegetable oil. Once it's hot, add your chicken to the pan, skin side down and weigh it down with either a brick wrapped in foil, or a heavy, oven safe pan (even a pie plate filled with pie weights or dried beans works here—anything that's oven-safe and heavy will do). Once browned, put the chicken with the weight still on top, in the oven. Cook for 25-30 minutes, depending on the size and number of your chicken parts. That's it!

Once my chicken was done I removed it to a plate to rest for a few minutes while I deglazed the pan with a few teaspoons of cider vinegar. Mixed with the natural juices in the pan from the roast chicken this made for a great light sauce/gravy (if you're in a hurry, even just the natural pan juices would do drizzled over both the chicken and mashed potatoes—which are easily made while the chicken is in the oven). And so it is that I'm back to not ordering the chicken off of the menu at restaurants, only this time it's because I make it so often at home, there's no point. With a recipe as easy and affordable as this one, what's the point?

Chicken Under A Brick

2-4 skin-on chicken legs (thighs with drumsticks attached) 

2 tablespoons cider vinegar

1-2 teaspoons vegetable oil (depending on how many legs you're making)

salt

pepper

1. Preheat your oven to 400°F. 

2. Heat a heavy, oven safe pan over high heat until smoking hot (if you have a cast iron skillet, use it). Meanwhile, season chicken legs generously with salt and pepper and add, skin side down, to the hot pan. Weigh down chicken with a brick wrapped in aluminum foil or with another heavy skillet (oven safe). Cook 2-3 minutes or until skin is browned and crisp.

3. Move the pan (with the weight still on top and the chicken still skin side down) into the oven and roast for 25-35 minutes or until chicken is tender and cooked through.

4. Remove chicken from the oven and onto a plate to rest. Heat the pan with all its juices on the stove over low heat and carefully add the vinegar, scraping any drippings off the bottom of the pan. Allow a minute to cook together then serve drizzled over chicken. Enjoy!

-Laura