Quick Dinner Suggestion

Image and Recipe from Stacey Snacks

Growing up in Northern New Jersey, we were exposed to some pretty amazing food. I had never even heard of Papa John's until I went to college, just assuming that every town had multiple pizzerias where you could stop in to grab a slice for $1.25 from Dinos...or Naunas..or Enzos. I could go on. But to me, a real New Jersey classic is Chicken Savoy from either Belmont Tavern or  Stretches, depending on your preference. They are both pretty epic.  This heavy handed vinegary chicken dish is not only comforting and delicious but also super simple, in fact, you probably have the ingredients on hand. When I told my sister Maya I was making it, she decided to make it too, its just that good.


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.

Enjoy!