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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 reubens 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 |
- 4-6 chicken breasts, cut up into bite-sized pieces
- 2 cups sliced carrot
- 16 oz sliced mushrooms
- 1-2 onions, sliced
- 1/2 cup crumbled bacon (optional)
- 1/4 cup olive oil
- 2 cups of chicken stock
- 4 cloves garlic
- 2 tablespoons Italian seasoning
- 1/2 teaspoon crushed red pepper
- 1/2-1 cup balsamic vinegar
- 1 cup grated Parmesan cheese
- Arrange chicken, bacon, and vegetables in a 9×13 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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{ 15 comments… read them below or add one }
Your good up to 2 days per http://www.fsis.usda.gov/Fact_Sheets/Poultry_Ba… I'm surprised it didn't get a bit mushy though, whenever I go over a couple of hours marinating chicken the acid in the marinade begins to break down the meat too much.
Yummy! Thanks for posting!
Knowing my luck, I'd forget that I had it marinating in the fridge and find it pushed to the back a week later!! It sounds wonderful. I love that even the veggies are in the marinade.
That does sound very tasty! AND I love meals that I prepared ahead of time. Way to go Joe!
Sounds yummy! I love getting most of the work done ahead of time too!
Oh my gosh…I am SALIVATING over here!!! This looks like the perfect recipe for me – something I can whip up at night and can be placed in the oven by my husband before I get home! Thank you so much for helping to add another recipe to my repetoire! I need them!!!!
Wow, that sounds really good!
It looks excelent!! I may just have to try that – and I'll have to remember the extra marinating time.
This recipe sounds like a keeper. I love all the ingredients mixed together! Joni
You're welcome! If you look through the Home Cooking archives, you'll find lots of recipes that you can prepare that way.
Looks yummy!
This sounds amazing! Thanks for sharing on WFMW! I love your blog – so I’ll be back!
Yummy!!!!!
Looks and sounds delicious!
Looks and sounds delicious!
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