The day I made pea vinaigrette, I served it with roasted thighs and rosemary potatoes. As Nana remembered, this is not vinaigrette.
Vinaigrette is a sauce of French origin made with citrus fruits, oils and spices. When we add vegetables it becomes a dressing, but I’m stubborn and as I called it pea vinaigrette, that’s how it will stay.
But back to the chicken. I seasoned 4 drumsticks with (don’t ask me for quantities, please!) vinegar (very important to remove the scum from the chicken), salt, pepper (always freshly ground!), drops of Tabasco, paprika, mustard, shoyu (soy sauce) and a drizzle of olive oil (Borges with Garlic).
This seasoning gives this beautiful color to the penosa! I put it in a refractory, added unpeeled potatoes, sprinkled fresh rosemary and covered with aluminum foil. I put it in the oven at medium temperature for 40 minutes. Then just remove the aluminum and let it color. Ah, every 10 minutes I removed the oil that formed at the bottom of the dish to make it dry. Nice everyday food can have a “bitky” face, right?
