Janet Behnke, a groundbreaker in the 1970s as the first practicing female attorney in the five-county 5th Judicial Circuit, is well respected in the legal community—but her closest friends can also vouch for her adeptness as a great cook and gracious hostess. This easy-to-prepare dish, which she found online and adapted to her own tastes, is a favorite among her guests.
Wine Vinegar Chicken with Green Olive Sauce
3 pounds boneless, skinless chicken thighs
1½ cups green olives, such as Castelvetrano, pitted and crushed
1 cup parsley, tender leaves and stems, chopped
½ cup white wine vinegar
6 tablespoons olive oil
2 garlic cloves, finely grated
1 teaspoon ground turmeric
Kosher salt and black pepper to taste
Heat oven to 450 degrees. Place chicken on a rimmed baking sheet (line with aluminum foil if desired) and toss with 2 tablespoons olive oil and turmeric, salt and pepper. Arrange chicken and pour vinegar over and around each piece.
Place the pan in the oven and bake until the chicken is cooked through and browned, about 25 to 30 minutes.
While the chicken is baking, combine the olives, garlic, parsley, 4 tablespoons olive oil and 2 tablespoons water in a small bowl and season with salt and pepper.
Remove the baking sheet from the oven and transfer the chicken to a serving platter, leaving behind juices and bits stuck to the bottom.
Put the baking sheet is on a sturdy surface and pour the olive mixture onto it. Use a spatula or wooden spoon to gently scrape up all the bits on the bottom and combine those with the olive mixture until you have a nice sauce.
To serve, pour the sauce over the chicken and put the platter on the table or serve individual portions on a plate with sides such as rice and a steamed or roasted vegetable.
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