Chicken with Red Wine Vinegar Sauce
This lively chicken dish is sure to awaken your taste buds.
Adapted from Saveur Magazine's "Sketch's Chicken Savoy"
1 3-4-lb. chicken, cut into 8 pieces
Kosher Salt and freshly ground pepper
4 cloves garlic
1/3 cup finely grated Pecorino Romano
4 tbsp. extra virgin olive oil
1 tbsp. dried oregano
1 tbsp. dried thyme
1 cup red wine vinegar
Heat oven to 500 degrees. 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. Remove chicken from pan and set aside. Pour out fat and deglaze the pan with vinegar making sure to scrape up all the bits from the bottom of the skillet. Let sauce reduce for 3-5 minutes until sauce thickens slightly. Return chicken to pan and turning to coat with vinegar sauce. Transfer chicken to a platter and pour remaining sauce over it.
SERVES 2 – 4