Walk into the Belmont Tavern, and the intoxicating smell of this dish—roasted chicken laced with garlic, herbs, and red wine vinegar—hits you immediately. We tried to get the recipe from several staffers but gave up after chef-owner Annette Wroblewski said, "If I tell you, then we'd have to kill you on your way out the door." We think our version is pretty close.
Yield: serves 2-4
- 1 (3–4-lb.) chicken, cut into 8 pieces
- 4 cloves garlic
- <sup>1</sup>⁄<sub>3</sub> cup finely grated pecorino
- 4 tbsp. olive oil
- 1 tbsp. dried oregano
- 1 tsp. dried thyme
- 1 cup red wine vinegar
- Kosher salt and freshly ground pepper
- Heat oven to 500˚. Season chicken with salt and pepper to taste and set aside.
- 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.
- 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.
- 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.
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