Oregano Chicken

In the latest issue of Saveur magazine there is a recipe for chicken that is absolutely out of this world.

According to the article "Stretch's Chicken Savoy" is a New Jersey favorite and I can see why. My friend Liz made it for our last Book Club meeting and served it with some roasted root veggies and a mixed greens salad, clean plates all around.


Stretch's Chicken Savoy (aka Oregano Chicken)

Serves 4
Total Cost: $9.00 (appox. $2.25/person)


3-4 lbs chicken breasts, with bones and skin
Salt and pepper to taste
4 cloves of garlic
1/3 cup grated Parmesan or pecorino cheese
4 Tbsp olive oil
1 Tbsp dried oregano
1 tsp dried thyme
1 cup red wine vinegar


Preheat oven to 500. Season chicken with salt and pepper to taste and set aside.


In a small food processor finely chop garlic, cheese, 3 Tbsp. olive oil, oregano and thyme until the consistency of paste.


Heat 1 Tbsp olive oil in frying pan or cast iron skillet over medium-high heat. Add chicken, skin side down, and cook until browned, about 6-8 minutes. Turn chicken over and smear the cooked skin side with the garlic herb paste.


Transfer pan to oven and cook until well browned, 20-25 minutes. Make sure the chicken is cooked through before removing it from the oven. Remove pan from the oven and pour out fat. Add vinegar to pan and spoon over the cooked chicken.


Serve chicken with vinegar sauce.