CHICKEN SAVOY
Source of Recipe
Chef2Chef Newsletter: 10/06/2003
List of Ingredients
4 bone-in chicken breasts, with skin left intact
balsamic vinegar
3 Tbsp. margarine
1 heaping Tbsp. bottled crushed garlic
salt, pepper and paprika
1/3 cup balsamic vinegar
1/3 cup red wine vinegar
1/3 cup water
2 Tbsp. chopped fresh parsley
Recipe
Pre-heat oven to 375 degrees. Clean the chicken and cut away extraneous fat.
Liberally sprinkle chicken with balsamic vinegar on both sides and place on an
elevated rack, skin side up, in a roasting pan.
Pour 1/4 cup of water in the bottom of the pan.
In a small skillet, melt the margarine (sorry butter lovers, but butter will
separate in the oven and leave this dish an unpleasant mess) with the crushed
garlic until you have a semi-thick, oozing garlic spread.
Spoon liberally over the chicken and season to taste with salt, pepper and
paprika (for color).
Roast for 40 minutes. Remove chicken from the oven and raise the oven
temperature to 400 degrees.
Take the cup of balsamic vinegar, red wine vinegar and water, and heat it in the
microwave for 1 minute. Pour the mixture into the bottom of the roasting pan and
sprinkle the parsley on top of the chicken.
Return to oven, for 10 minutes (or until juices run clear when pierced at the
thickest point).
Remove chicken to plates. Scrape up the juices in the bottom of the pan, pour
into a large measuring cup (or something similar) and pour juices around each
piece of chicken.
I have found the perfect side dish to be pasta with an Alfredo sauce. Our
moderator, Dave, will now supply you with a homemade Alfredo recipe, if you
prefer not to use the store-bought type.
Mike Rodman is a free-lance writer who lives on Beaver Lake in Northwest
Arkansas. He will have a book of short stories published as soon as he can drag
himself out of the kitchen.
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