Empty My Fridge
The New Jersey Classic I Can't Stop Eating
Ingredients
- Olive oil10 tbsp
- Chicken drumstick2 lb
- Chicken thigh8
- Salt
- Black pepper
- Chicken stock½ cups
- Red wine vinegar1 ¼ cups
- Parsley · minced3 tbsp
- Butter2 tbsp
- Chili flake · crushed flakes1 tsp
- Garlic6 cloves
- Oregano · dried1 tbsp
- Thyme · dried1 tsp
- Pecorino cheese · grated½ cups
Instructions
- Preheat the oven to 450°F.
- Pat the chicken dry, season all sides with salt and pepper. Heat the olive oil in a large pan over medium heat. Sear the thighs skin side down and the legs for 6 to 8 minutes until well browned. Turn and cook 5 minutes more. Pour in a quarter cup of red wine vinegar, then take the pan off the heat.
- Blend all the paste ingredients in a food processor until thick. If too thick, add 1 tablespoon more olive oil; if too thin, add more grated cheese. It should cling to the chicken.
- Spread the paste over each piece. Roast until the thighs reach an internal temperature of at least 185°F, about 15 to 20 minutes.
- Move the chicken to a platter. Pour off the oil and fat, keeping the browned bits in the pan, and set the pan over a burner. Add the remaining vinegar and the stock and bring to a boil. Scrape the bottom of the pan with a wooden spoon and boil until the sauce is reduced by half.
- Take the pan off the heat and whisk in the cold butter one cube at a time.
- Pour the sauce over and around the chicken, top with parsley, and serve.
Summarized from Sip and Feast's video. Watch it for the details.
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GarlicCheeseChicken thighPecorino cheeseChicken drumstick
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