The New Jersey Classic I Can't Stop Eating

SIP AND FEAST COOKBOOK: https://www.sipandfeast.com/cookbook/ Today we're making Chicken Savoy. I hope you enjoy it! PRODUCTS USED (affiliate links) Hedley & Bennet Apron: https://amzn.to/4hgBeqR Winco 14” stainless steel fry pan: https://amzn.to/3nqaSto Olive-Wood Handcrafted Salt Box: https://amzn.to/4h9eiKr Mac Chef's Knife: https://amzn.to/48xkbvt Workhorse Cutting Board: https://amzn.to/3kIgyvC SUPPORT ON PATREON (FULL MEAL VIDEOS!): https://www.patreon.com/sipandfeast SUBSCRIBE FOR WEEKLY RECIPES: https://www.sipandfeast.com/subscribe/ FOLLOW US ON INSTAGRAM: https://www.instagram.com/sipandfeast/ MY AMAZON STORE (This is an affiliate link) https://www.amazon.com/shop/sipandfeast ****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS**** https://www.sipandfeast.com/chicken-savoy/ INGREDIENTS Base ingredients 1/4 cup (60ml) olive oil 2 pounds (908g) chicken legs 8 chicken thighs trimmed of overhanging fat salt and pepper to taste 1/2 cup (120ml)chicken stock no sodium recommended 1 1/4 cups (300ml) red wine vinegar divided 3 tablespoons minced flat-leaf Italian parsley 2 tablespoons (28g) unsalted butter cubed For the paste 6 tablespoons (90ml) olive oil plus more if needed 1 teaspoon crushed hot red pepper flakes 6 cloves garlic 1 tablespoon dried oregano 1 teaspoon dried thyme 1/2 cup (45g) grated pecorino romano VIDEO EDITOR: Billy Mark: @bluecrestproductions Disclosure: I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.