Parmesan-Crusted Chicken with Vinegar Jus
- Makes4 servings
- Cook Time1 hour
- 2
Cheesy-crispy chicken and a vinegar jus. Need we say more? This recipe is loosely inspired by chicken savoy, the signature dish of New Jersey’s Belmont Tavern, but it is a delicious marriage of cheese-crusted chicken and vinegary, garlicky sauce. We usually prefer grating Parmesan or pecorino ourselves, but here pre-grated works fine. You will need a 12-inch skillet that’s oven-safe at high temperatures. Serve with crusty bread for soaking up the sauce.
Don’t position the rack in the middle of the oven. Place it in the upper-middle position, which helps with crisping and browning. Also, be sure to pour off and discard the fat after searing the chicken. This prevents greasiness in the sauce.
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