Alright, let’s talk about this chicken thing, this… chicken savoy, yeah, that’s what they call it. I ain’t no fancy cook, mind you. I just make food that fills the belly and tastes good, real good. This chicken, it’s somethin’ else though.
First off, you gotta get yourself a chicken, a whole one. Not them skinny little things, get a good-sized one. Then you gotta chop it up. Don’t be scared, just get a sharp knife and whack it into pieces. Legs, thighs, wings, the whole shebang.
- Get that oven hot, real hot. Like, hotter than a summer day in the fields. 450 degrees, they say. That’s hot, real hot.
- Then you need a big ol’ dish. Big enough to fit all that chicken, see? Not one of them little pans, a real big one.
Now, the secret stuff. It ain’t much, but it’s what makes it sing. You need some of that olive oil, the kind that smells like sunshine. Pour it on, don’t be stingy. Then, garlic! Lots of it. Chop it up fine, or smash it, don’t matter much, just get it in there. And that oregano stuff, the dried kind, yeah, that’s the ticket. Sprinkle it on, not too much, not too little, just right. And salt and pepper, of course. Gotta have salt and pepper on everything, or it just don’t taste right.
Mix it all up, get that chicken all covered in that good stuff. Make sure every piece gets a little love. Then, you put it in that big dish, and shove it in that hot oven. Let it cook, a long time. Till it’s all brown and crispy, and the juice runs clear when you poke it with a fork.
Oh, and cheese! Can’t forget the cheese. Some kind of hard cheese, the kind you grate. Romano, they call it. Sprinkle that on top near the end, let it get all melty and bubbly. That’s when you know it’s almost ready.
Now, some folks, they like to put some other stuff on it at the end. Vinegar, the dark kind. Balsamic, somethin’ like that. Just a little drizzle, mind you, don’t want to drown it. Gives it a little zing, you know?
This chicken, it’s good with just about anything. Potatoes, rice, noodles, whatever you got. I like it with some crusty bread, so you can sop up all those juices. And a salad, gotta have a salad, even if it’s just some lettuce and tomatoes from the garden. Makes it a proper meal, you see.
This recipe, it ain’t hard. Even a young’un could make it. It’s just good, simple food. The kind that sticks to your ribs and makes you feel good all over. And it feeds a whole bunch of folks, which is important when you got a big family like mine. Always hungry, them kids, always hungry.
So there you have it. Chicken savoy. Not fancy, but good. Real good. Now go on and make it yourself. You won’t be sorry. And if you don’t like it, well, more for me, I guess. Hehehe!
And let me tell you somethin’ else. This here chicken, you can make it your own. You like it spicy? Throw in some chili flakes. You like it lemony? Squeeze in some lemon juice. It’s your chicken, do what you want with it. That’s the beauty of cooking, ain’t it? Making somethin’ good, your own way. Just like my grandma used to say, “a recipe is just a suggestion, not a command.” She was a wise woman, my grandma. Knew how to cook too, bless her soul.
So go on, get in that kitchen, and get cookin’! And don’t forget the cheese. The cheese is important.
Tags: [chicken recipe, easy chicken dinner, baked chicken, chicken savoy, romano cheese, garlic chicken, oregano chicken, home cooking, family meal, rustic cooking]
Original article by the Author:Wei,If you intend to republish this content, please attribute the source accordingly:https://www.jaynscott.com/delicious-and-easy-chicken-savoy-recipe-the-whole-family-will-enjoy/
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