The New Jersey Classic I Can't Stop Eating

Ingredients

• 8 pieces Chicken Thighs (skin on, bone in)
• 5 pieces Chicken Drumsticks (skin on, bone in)
• 1 tablespoon Kosher Salt (for overnight brine)
• 1 teaspoon Black Pepper (freshly ground)
• 1 tablespoon Dried Oregano
• 1 teaspoon Dried Thyme
• 1 teaspoon Crushed Red Pepper Flakes
• 1/4 cup Pecorino Romano Cheese (finely grated)
• 6 cloves Garlic (minced)
• 7 tablespoons Olive Oil (extra‑virgin, adjust for paste consistency)
• 2 tablespoons Neutral Oil (e.g., Canola) (for searing)
• 1 cup Red Wine Vinegar
• 1/2 cup Chicken Stock (low‑sodium)
• 2 tablespoons Unsalted Butter (cold, cut into small pieces)
• 2 tablespoons Fresh Parsley (chopped, for garnish)

Instructions

1. Season Chicken

   Pat the salted chicken thighs and drumsticks dry, then season all sides with freshly ground black pepper. If you didn’t salt overnight, season generously with salt now.

   Time: PT5M

2. Prepare Herb‑Cheese Paste

   In a mixing bowl combine minced garlic, dried oregano, dried thyme, crushed red pepper flakes, grated Pecorino Romano, and olive oil. Mix until a thick, spreadable paste forms. Adjust with a little more oil if too dry, or add more cheese if too loose.

   Time: PT10M

3. Preheat Oven & Skillet

   Preheat the oven to 440°F (225°C). Place the 14‑inch stainless skillet on the stovetop over medium‑high heat and let it heat for about 3 minutes until a drop of water sizzles and evaporates.

   Time: PT5M

   Temperature: 440°F

4. Sear Skin Side

   Add 2 Tbsp neutral oil to the hot skillet. Place the chicken pieces skin‑side down, arranging them snugly. Sear without moving for 6 minutes until the skin is deep golden and crisp.

   Time: PT6M

5. Flip and Sear Other Side

   Turn the chicken over with tongs and sear the flesh side for another 6 minutes until nicely browned.

   Time: PT6M

6. Add Vinegar and Roast

   Splash a generous splash of red wine vinegar into the pan, turn off the stovetop, then immediately transfer the skillet to the preheated oven. Roast for 18 minutes at 450°F (232°C) until the internal temperature reaches 185°F (85°C) in the thickest part of the thighs and legs.

   Time: PT18M

   Temperature: 450°F

7. Rest Chicken

   Remove the skillet from the oven. Transfer the chicken to a warm serving platter and tent loosely with foil while you finish the sauce.

   Time: PT5M

8. Make the Sauce

   Return the skillet to high heat. Add 1 cup red wine vinegar and ½ cup chicken stock, scraping up browned bits. Bring to a boil and reduce by half (about 3 minutes). Whisk in cold butter, one tablespoon at a time, until the sauce is glossy. Stir in chopped parsley and adjust seasoning if needed.

   Time: PT5M

9. Plate and Serve

   Drizzle the butter‑vinegar sauce over the chicken, sprinkle extra parsley, and serve immediately with crusty bread for mopping up the sauce.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

5 g

Fat

20 g

Fiber

1 g