Stretch's Chicken Savoy
1 3–4-lb. chicken, cut into 8 pieces
Kosher salt and freshly ground pepper
4 cloves garlic
1⁄3 cup finely grated pecorino
4 tbsp. olive oil
1 tbsp. dried oregano
1 tsp. dried thyme
1 cup red wine vinegar
1. Heat oven to 500˚. Season chicken with salt and pepper to taste and set aside.
2. In a small food processor, finely chop together garlic along with pecorino, 3 tbsp. of the olive oil, oregano, and thyme. Set herb paste aside.
3. Heat remaining 1 tbsp. of oil in a 12" cast-iron skillet over medium-high heat. Add chicken, skin side down, and cook until golden brown, 6–8 minutes. Turn chicken pieces over with tongs. Using spoon, smear chicken skin with herb paste. Transfer skillet to oven and cook until well browned and cooked through, 20–25 minutes.
4. Remove skillet from oven; pour out fat. Add vinegar; spoon vinegar sauce over chicken. Transfer chicken to a platter and pour vinegar sauce over it.
SERVES 2 – 4
leaving a little skin to brown where the paste
would be applied. i love all the
ingredients of this recipe, but 1 cup of vinegar left plenty to
spoon onto plates, and it was too acidic, even
for me. i'll use less next time. the
browned paste makes for really delicious chicken.
though i think it
will be challenging to get the paste to adhere,
next time i will try this with skinless thighs.