Holistic Chef Eddie's Tip of the Day #30

Today I made this incredible dish VINEGAR CHICKEN WITH CRUSHED OLIVE DRESSING for my client.  It is not my personal recipe and was gifted to me.  I consider everything that is given to me from the heart a gift.  I am definitely adding it to my repertoire.  It is so delicious and easy to make.  I went crazy when I tasted it.  This dish can easily fit into a KETO lifestyle and all ingredients are Kosher friendly when using Kosher Vinegar.  Make sure that you buy Chicken parts that have the skin on so the result can be a crispy, golden brown, mouthwatering delight.  It's perfect for a family style dinner or a buffet.  I hope you enjoy it as much as I do and as much as my client did.  Here's to your health.  By the way, the sauce, when poured over the chicken pieces, is loaded with garlic, a great blood cleanser.  Enjoy folks.   

               VINEGAR CHICKEN
​    WITH CRUSHED OLIVE DRESSING
Yields 4 servings
3 1/2 lbs. bone in, skin on Chicken Parts (use your favorite parts of the Chicken)
1 teaspoon ground Turmeric
6 Tablespoons Extra Virgin Olive Oil
Kosher Salt and Pepper
1/2 cup White Wine Vinegar
1 1/2 cups Green Castelvetrano Olives (I bought at Whole Foods Market)
crushed and pitted
3 cloves Garlic, finely minced
1 cup Parsley chopped

1)  Heat the oven to 450 degrees.  Pour 2 Tablespoons of the Extra Virgin Olive Oil and Turmeric in a large bowl and mix thoroughly.  Dredge the chicken parts in the mixture covering all parts of the Chicken.  You may have to add more Olive Oil.  Set the Chicken in a baking dish making sure the Chicken is skin side up.  Season the chicken with Salt and Pepper. 
2)  Pour the White Wine Vinegar over and around the chicken and place the baking dish in the oven.  Bake the Chicken without flipping it until cooked through and deeply golden brown all over, 25-30 minutes.
3)  Meanwhile combine the crushed and pitted Olives, minced Garlic, chopped Parsley, the remaining 4 Tablespoons Extra Virgin Olive Oil and 2 Tablespoons of Water in a small bowl.  Season with Salt and Pepper.   
4)  After the Chicken has browned on one side flip the pieces over.  Gently scrape the bottom of the baking pan to loosen all the brown bits and then pour the contents of the small bowl over the Chicken, moving the topping and the Chicken around to mix with the brown bits.  
5)  Bake another 15 minutes until the Chicken browns on the other side.  Serve.  Don't forget to spoon the Garlic, Parsley and Olives over the Chicken when serving.  Yummmmm!!!!!