Alright, let’s talk about this here “chicken savoy.” Sounds fancy, don’t it? But trust me, it ain’t nothin’ you can’t handle. It’s just chicken, cooked up real good in the oven. My way ain’t the Belmont Tavern way, whoever this “Stretch” fella is, but it’s good eatin’, and that’s all that matters.
First off, you gotta get yourself a chicken. Whole one’s best, but if all you got is pieces, that’ll work too. Cut it up if you need to. Don’t be scared, just hack at it. Ain’t gotta be pretty, just gotta be in pieces.
Now, for the flavorin’. This is where the magic happens, y’all. Get yourself some olive oil, the kind you cook with, not that fancy stuff for salads. Pour it on the chicken, don’t be stingy now. Then, garlic! Lots of it. Chop it up fine, or smash it, whatever’s easier. Rub it all over the chicken. Garlic makes everything better, that’s just a fact.
Next up, we need some spices. Salt, of course. Can’t have chicken without salt. And pepper too. I like to use some of that paprika stuff, makes it look nice and red. If you got other spices, throw ’em in! A little bit of this, a little bit of that, you know? Rosemary, thyme, whatever you got growin’ in your garden, or sittin’ in them little jars at the store. It ain’t rocket science, just make it smell good.
- Olive oil – lots of it.
- Garlic – more than you think.
- Salt and pepper – don’t be shy.
- Paprika, rosemary, thyme – whatever you got.
Now, for the liquid. Some folks use chicken stock, that water you boil the bones in. If you got it, use it. If not, plain water will do just fine. Pour it in the bottom of your pan, not too much, just enough to keep things moist. We ain’t boilin’ the chicken, we’re bakin’ it.
Okay, chicken’s all seasoned up, in the pan, ready to go. Now, stick it in the oven. How hot? I dunno, maybe 350, 375? Just not too hot, or it’ll burn. And not too low, or it’ll take forever. You gotta watch it, you know? Poke it with a fork, see if it’s done. When the juices run clear, it’s ready.
Now, some folks put cheese on top. I ain’t a big cheese person myself, but if you like it, go ahead. Sprinkle some on there the last few minutes of cookin’, let it get all melty and bubbly. And this “balsamic vinegar” the recipe calls for… sounds fancy. I just use a little squeeze of lemon juice if I got some. Adds a little zing, you know?
And that’s it! Chicken savoy, my way. It ain’t hard, and it’s mighty tasty. Serve it up with some mashed potatoes, some green beans, whatever you like. Your family will thank you, I guarantee it. Good food, made with love, that’s what matters. It ain’t about fancy recipes or fancy names, just good, honest cookin’. And don’t forget, cleanin’ up after is part of the deal too, so don’t leave a mess for the ants to get at.
So next time you’re lookin’ for somethin’ easy and delicious to make, give this chicken savoy a try. You won’t be disappointed. And if it ain’t perfect the first time, don’t worry. Just keep practicin’, and you’ll get the hang of it. Cookin’ ain’t about followin’ rules, it’s about feelin’ it, you know? And most importantly, it’s about feedin’ the people you love.
And one last thing, don’t be afraid to experiment! Try different spices, different herbs, different cheeses. Maybe some onions, some carrots, some potatoes in the pan with the chicken. Make it your own! That’s the best part of cooking, making it the way you like it. There ain’t no right or wrong way to cook chicken savoy, or anythin’ else for that matter, as long as it tastes good and fills your belly. So get in that kitchen and start cookin’!
Tags: [chicken recipe, easy dinner, baked chicken, savory chicken, homemade food, simple cooking, garlic chicken, comfort food, family meal, oven baked]