|Image and Recipe from Stacey Snacks|
Belmont Tavern Chicken Savoy: (adapted from Saveur)
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
Heat oven to 500F˚. 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 a spoon, smear the chicken skin with the herb paste.
Transfer skillet to oven and cook until well browned and cooked through, about 20 minutes.
Remove skillet from oven; pour out fat. Add vinegar while the pan is still hot; spoon vinegar sauce over chicken. Transfer chicken to a platter and pour vinegar sauce over it.