Chicken Savoy

Name: Chicken Savoy
Ingredients: 2 lb chicken thighs, skin on and bone in; 1 cup balsamic vinegar; 2 cup chicken broth; 1 lemon , it's juice and zest; 3 clove crushed garlic; 2 tsp capers; 1 tsp salt; 1/4 tsp ground black pepper; 1/4 tsp red pepper flakes; 1/3 cup parmesan cheese, grated; 1 tsp thyme; 2 tsp oregano; 1 tsp capers; 4 tbsp olive oil, extra virgin; 2 clove minced garlic

15 ingredients

19 steps

Ingredients

2 lb chicken thighs, skin on and bone in
1 cup balsamic vinegar
2 cup chicken broth
1 lemon , it's juice and zest
3 clove crushed garlic
2 tsp capers
1 tsp salt
1/4 tsp ground black pepper
1/4 tsp red pepper flakes
1/3 cup parmesan cheese, grated
1 tsp thyme
2 tsp oregano
1 tsp capers
4 tbsp olive oil, extra virgin
2 clove minced garlic

Directions

1

In a large bowl mix your marinade ingredients.
2

Minus the chicken.
3

Trim thighs of excess skin and fat.
4

Place in the chicken to marinade, cover and marinate at least 4 hours.
5

Once marinade time is complete, remove chicken from marinade and discard liquid.
6

Heat oven to 425F.
7

Pat chicken dry and place in a large baking tray.
8

A 9x13 is usually enough to fit the two pounds of chicken.
9

Cook chicken for 45 minutes.
10

Now make the chicken topping.
11

Place those ingredients into a bowl and mix into a paste.
12

After 45 minutes, place paste evenly over each chicken thigh.
13

Cook another 10 minutes.
14

Internal temperature on thighs should reach 165F.
15

to be fully cooked.
16

Topping should reach a golden brown.
17

If you need to cook chicken longer ( this can happen depending on size of thighs ) cover with tin foil so topping doesn't burn.
18

Cook to reach the 165F.
19

Recipe by taylor68too.