Chicken Savoy Recipe

Chicken thighs: Bone-in and skin-on, these pieces provide the best flavor and texture for the dish.

Red wine vinegar: Adds a tangy and slightly sweet flavor to the marinade.

Olive oil: Helps to coat the chicken and adds richness to the dish.

Garlic: Minced cloves add a robust and aromatic flavor.

Oregano: Dried herb that brings a warm and slightly bitter taste.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and depth to the seasoning.

When preparing chicken thighs, ensure that the skin is patted dry with a paper towel before coating them with the vinegar mixture. This helps the skin become extra crispy during baking. Additionally, for an even more flavorful dish, marinate the chicken in the vinegar mixture for at least 30 minutes to an hour before baking.

• bone-in, skin-on chicken thighs - Substitute with bone-in, skin-on chicken drumsticks: Drumsticks have a similar cooking time and flavor profile, making them a suitable alternative.

• red wine vinegar - Substitute with balsamic vinegar: Balsamic vinegar provides a similar acidity with a slightly sweeter and richer flavor.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a good alternative for cooking.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent. Use ¼ teaspoon of garlic powder for each clove of garlic.

• dried oregano - Substitute with dried thyme: Dried thyme has a similar earthy flavor and can be used in the same quantity.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor. Use it sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but is slightly milder and less visually noticeable in the dish.

• Allow the chicken thighs to cool completely before storing. This helps prevent condensation, which can make the skin soggy.

• Transfer the cooled chicken into an airtight container. If you have multiple pieces, consider layering them with parchment paper to prevent sticking.

• Store the container in the refrigerator. The chicken Savoy will stay fresh for up to 3-4 days.

• For freezing, wrap each chicken thigh individually in plastic wrap or aluminum foil. This ensures they are well-protected from freezer burn.

• Place the wrapped chicken pieces in a resealable freezer bag or a freezer-safe container. Label with the date to keep track of storage time.

• The chicken Savoy can be frozen for up to 3 months. When ready to eat, thaw in the refrigerator overnight.

• Reheat the chicken in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. This helps retain the crispy skin and juicy interior.

• Alternatively, you can reheat in the microwave, but be aware that the skin may not stay as crispy. Use a microwave-safe dish and cover loosely to prevent drying out.

• If you have leftover sauce from the baking dish, store it separately in a small airtight container. It can be used to drizzle over the reheated chicken for added flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken thighs in an oven-safe dish, cover with aluminum foil to prevent drying out, and heat for about 20 minutes or until warmed through. This method helps retain the crispy skin and keeps the meat juicy.

• Stovetop Method: Heat a skillet over medium heat and add a splash of olive oil. Place the chicken thighs skin-side down in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until the chicken is heated through. This method helps maintain the crispy skin while ensuring the meat stays moist.

• Microwave Method: Place the chicken thighs in a microwave-safe dish and cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. This method is quick but may not retain the crispy skin as well as other methods.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken thighs in the air fryer basket and heat for about 5-7 minutes, or until warmed through. This method helps to re-crisp the skin while keeping the meat tender.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the chicken thighs in a vacuum-sealed bag and immerse in the water bath for about 30 minutes. This method ensures the chicken is evenly heated without drying out, though you may need to quickly sear the skin in a hot pan afterward to regain crispiness.

• Oven: Used to bake the chicken thighs at a high temperature to achieve crispy skin and fully cooked meat.

• Mixing bowl: Used to combine the red wine vinegar, olive oil, minced garlic, dried oregano, salt, and black pepper into a marinade.

• Baking dish: Holds the chicken thighs and the marinade while baking in the oven.

• Measuring cups: Used to measure out the red wine vinegar and olive oil accurately.

• Measuring spoons: Used to measure out the dried oregano, salt, and black pepper.

• Garlic press: Used to mince the garlic cloves efficiently.

• Tongs: Useful for handling the chicken thighs and ensuring they are well coated with the marinade.

• Knife: Used to mince the garlic cloves if a garlic press is not available.

• Cutting board: Provides a safe surface to mince the garlic cloves.

• Timer: Helps keep track of the 45-minute baking time to ensure the chicken is cooked perfectly.

• Oven mitts: Protect your hands when placing the baking dish in and taking it out of the hot oven.

Marinate ahead: Mix the red wine vinegar, olive oil, minced garlic, dried oregano, salt, and black pepper the night before and marinate the chicken thighs overnight.

Use a baking sheet: Instead of a baking dish, use a baking sheet lined with parchment paper for easier cleanup and even cooking.

Preheat properly: Ensure your oven is fully preheated to 450°F (230°C) before placing the chicken inside to save cooking time.

Batch cooking: Double the recipe and cook extra chicken thighs to use in other meals throughout the week.