Text 31932, 58 rader
Skriven 2015-10-12 15:59:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: australia 312
=====================
-=> Quoting Michael Loo to All <=-

 ML> If I've posted this report before, let me know, please.
 
You did actually.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Stretch's Chicken Savoy 
Categories: Italian, American, Chicken
  Servings: 4

      3    to 4 lb chicken, cut into
      8    pieces
           Kosher salt and freshly
           ground pepper
      4    cloves garlic
    1/2 c  finely grated Pecorino
      4 TB olive oil
      1 TB dried oregano
      1 ts dried thyme
      1 c  red wine vinegar

Walk into the Belmont Tavern, and the intoxicating smell of this
dish—roasted chicken laced with garlic, herbs, and red wine
vinegar—hits you immediately. We tried to get the recipe from
several staffers but gave up after chef-owner Annette Wroblewski
said, "If I tell you, then we'd have to kill you on your way out the
door." We think our version is pretty close.

Heat oven to 500 F. 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; pour out fat. Add vinegar; spoon vinegar
sauce over chicken. Transfer chicken to a platter and pour vinegar
sauce over it.

Credit: Farideh Sadeghin

  From: Saveur.Com                      
 
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YK Jim


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