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Yield
Serves : 4
© Amy Neunsinger

How to Make It

Step 1    

Preheat the oven to 400°. In a large bowl, toss the chicken pieces with the olive oil, Parmesan cheese, oregano and garlic. Arrange the chicken pieces, skin side up, on a large rimmed baking sheet and season with salt and pepper. Bake for about 45 minutes, or until lightly browned and just cooked through.

Step 2    

Meanwhile, in a small saucepan, combine the chicken stock and vinegar and boil over high heat until reduced to 1/3 cup, about 10 minutes. Remove from the heat and whisk in the butter, 1 tablespoon at a time, until smooth. Season with salt and pepper. Transfer the chicken to plates, spoon the sauce on top and serve.

Serve With

Sautéed spinach or steamed broccoli and roasted potatoes.

Suggested Pairing

A lush young cru Beaujolais would be good with the chicken.

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