This is a recipe created by “Stretch” in the Belmont Tavern in Bloomfield NJ. It became a favorite with many of the restaurant’s patrons and had to be added to the daily menu. I read about it in one of the many food magazines we get, and it became a favorite of ours too.
3-4 Lbs CHICKEN – cut in 8 pieces
KOSHER SALT and GROUND BLACK PEPPER
4 GARLIC CLOVES – minced
1 TBS DRIED OREGANO
1 TSP DRIED THYME
1/3 CUP ROMANO CHEESE – grated
3 TBS OLIVE OIL
1 CUP RED WINE VINEGAR
Salt and pepper the chicken pieces and sauté in the oil in a large ovenproof skillet until the skin is golden brown. Using a mortar and pestle or a small food processor, make a paste with everything but the red wine vinegar and spread the paste evenly over the skin of the chicken. Transfer skillet to a 500º preheated oven and bake for 20-30 minutes until chicken is done. Remove from oven – pour off the fat and add 1 cup red wine vinegar to the pan. Spoon sauce over the chicken and serve chicken with the remainder of the vinegar sauce on the side.
This dish is best served with a side of buttered rice.