A couple of weeks ago, Joe found a recipe on a scrap of yellow paper tucked in a cookbook in our dining room.
Obviously, I had copied the recipe from somewhere, but I don't know when or from where.
In the margins, I'd make lots of notes and changes.
I vaguely remember eating it once, deciding that the chicken was dry, and writing it off. Joe remembered it too, but he remembered liking it. He decided to make it one day last week.
He usually makes our dinner in the evening, after Grace is asleep.
That way, he can turn the crock pot on or put the pan in the oven (or whatever) without a lot of prep work in the morning or after work.
After he made the Chicken Savoy, we decided to have corned beef ruebens instead.
The chicken ended up marinating for all but 48 hours, and that made it absolutely amazing.
It was moist, flavorful, and delicious. I think preparing the meal a day or two ahead is the key to this dish.
Chicken Savoy
Ingredients
- 4-6 chicken breasts cut up into bite-sized pieces
- 2 cups carrot sliced
- 16 oz mushrooms sliced
- 1-2 onions sliced
- ½ cup bacon crumbled, optional
- ¼ cup olive oil
- 2 cups of chicken stock
- 4 cloves garlic
- 2 tablespoons Italian seasoning
- ½ teaspoon crushed red pepper
- ½-1 cup balsamic vinegar
- 1 cup Parmesan cheese grated
Instructions
- Arrange chicken, bacon, and vegetables in a 9x13 pan.
- In a bowl, mix oil, stock, and vinegar. Pour over chicken, bacon, and vegetables. Sprinkle spices over top. Top with cheese.
- Cover tightly and place pan in the refrigerator over night (or longer). {Side note - I'm not sure how safe it is to allow the chicken to marinate for longer than over night. I'd like to hear thoughts on that if you have any. Ours soaked for 2 whole days and turned out very well, but I don't want anyone to get sick from over-marinating their chicken.}
- To cook - Preheat oven to 450 degrees. Bake for 45 to 60 minutes, or until chicken is cooked through.
- Serve over rice. Jasmine rice is our favorite.
Photo by RBerteig
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