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Chicken Savoy




Source of Recipe


Posted by woodie at the ths.com Recipe exchange.


List of Ingredients




2-1/2- to 3 lbs. chicken, cut into 6 pieces (two drumsticks, two thighs, two breasts with wings)
2 Tblsp. finely chopped garlic
1 Tblsp. dried oregano
Salt and freshly ground pepper to taste
6 to 8 tsp. grated Locatelli or other Pecorino Romano cheese
1/2 cup red wine vinegar (preferably 7% acidity)


Recipe



In a 10-1/2 inch cast iron skillet or other heavy, oven-proof pan, arrange the chicken pieces skin side down and so that they do not touch each other. Sprinkle the chicken with garlic, oregano, salt, pepper and grated cheese, in that order. Place chicken in a preheated 500° F. oven for 35 minutes. Remove from oven and pour on all the vinegar at once. It should sizzle. Return the chicken to the oven for another minute or so. Arrange chicken on a platter and pour on the sauce created by the vinegar. Serve immediately.

(I don't really do 500° F. because my smoke alarm will go off, so I usually do 450° F. for 40-45 minutes, depends on which chicken pieces I'm using - we like dark meat the best. I also think that I use more vinegar, I don't measure, just pour it on, and I use any kind of vinegar, balsamic or red wine, doesn't really matter.)