Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat olive oil and 1 tablespoon butter in a large heavy skillet set over medium heat. season chicken with salt and pepper, rubbing it into the skin. add chicken, skin-side down to the skillet; cook, turning once, until well browned. remove and set aside. melt remaining 4 tablespoons butter in the same skillet. sprinkle in flour and cook, whisking constantly, until golden brown. add onion and cook until softened, about 2 minutes. whisk in chicken broth; bring to a boil. return chicken to skillet. cook, partially covered, until chicken is cooked through and sauce has thickened. transfer to a serving platter; garnish with parsley. serve immediately.

Target recipe: place the vinegar in the bottom of a deep ovenproof casserole dish or dutch oven with a cover. add chicken and surround with vegetables. add seasonings to taste. cover tightly and roast at 350* for 1 hour. the meat will be moist and juicy without having a strong vinegar taste. i learned to not go by the cooking time of this recipe. it is best to go by the estimated time on the chicken wrapper for the weight of the chicken. i could never find a 3 1/2-pound chicken, only larger.