Savoy Chicken

[why_in_the_heck]

I don't remember the first time my mum made savoy chicken for us but I remember always loving it. This is the recipe Mum's always used and now I make it and Michael adores it.

I was originally going to serve this with mashes potatoes but at the last minute I changed to cous cous. So glad I did.

It goes like so:
Take 1kg chicken pieces (I usually use drumsticks)
30ml extra virgin olive oil
1 cup chicken stock (I used a chicken stock cube and a cup of water coz I didn't have stock to hand)
3 cloves of garlic, chopped
1 onion, chopped
dried oregano
salt and pepper
30g Parmesan cheese
45ml balsamic vinegar

Preheat the oven to 230oC.
Sautee the onion and the garlic in a little oil.
Place the chicken pieces in one layer in a casserole dish that has a lid. Pour the stock and olive oil over the chicken.
Pour the sauteed onions and garlic over the top of chicken and then add salt, pepper and oregano.
Sprinkle chicken with Parmesan and put the lid on.
Cook for 45-60 minutes, until chicken is cooked through. Pour balsamic vinegar over chicken and serve over cous cous.
Sprinkle with a few sprigs of parsley as a finishing touch.
Very easy and very delicious.

Tomorrow: Michael's birthday which means Michael's favourite foods!