Chicken Savoy

Chicken Savoy

221

"A whole chicken cut into pieces and baked with a simple mixture of olive oil, chicken stock, garlic, spices and cheese - topped with balsamic vinegar just before serving. The best Chicken Savoy on the planet is served at the Belmont Tavern in Bloomfield, where it was invented by Stretch himself. Go there, order Savoy for two, and order Zita with cheese. They make a wonderful combination. The place is not fancy and the service is friendly but weak, but the food is outstanding. This is a recipe to eat with your fingers and get juices on your hands. Yum!"

Ingredients

1 h 10 m servings 478 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 478 kcal
  • 24%
  • Fat:
  • 30.4 g
  • 47%
  • Carbs:
  • 2.9g
  • < 1%
  • Protein:
  • 45.4 g
  • 91%
  • Cholesterol:
  • 179 mg
  • 60%
  • Sodium:
  • 390 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Place chicken pieces in a 9x13 inch baking dish. Pour oil and stock over chicken and sprinkle with garlic. Season with oregano, salt and pepper and top with cheese.
  3. Bake in the preheated oven for about 45 to 60 minutes, or until chicken is cooked through and no longer pink inside.
  4. Pour vinegar over chicken and serve.
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Reviews

221
  1. 283 Ratings

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I've had the chicken at the Belmont Tavern, and flipped when I saw this recipe - YUM! However, a few tweaks - more garlic! :-) I didn't have time to marinate, so I lined the chicken up in a pan...

This recipe is not bad, however, Balsamic Vinigar is not used....it is made with Red Wine Vinigar that has carmalized while cooking. I know this because my friend is the head chef at Stretch's!

Adding more chicken recipes to my repetoire doesn't happen too often, as how many do you need?Well, Chicken Savoy is the exception to the rule. My tweakings---I marinated the chicken all day in...

Considering the few comments about this recipe being bland, I made some minor adjustments when I tried it. First, I used a very rich chicken stock - home made, simmered and reduced until it was...

I LOVED IT. ON MY DAY OFF I CUT UP THE CHICKEN AND PUT IT IN A ZIPLOCK WITH THE BROTH, GARLIC, OLIVE OIL AND OREGANO. WHEN I GOT HOME FROM WORK I JUST POURED IT INTO THE PAN SPRINKELED ON THE ...

This is one of my favorite chicken dishes. I've made it many times and everyone loves it. I alter the recipe just a bit. I marinate 8 boneless skinless breasts in about 1/3 cup balsamic vineg...

I marinated 8 boneless chicken breasts in 1/3 cup balsamic vinegar 8 cloves fresh garlic, the olive oil and the other spices, for about three hours. I then baked them at 375 degrees for about 4...

Recently there has been a lot of talk about this chicken recipe. I had it saved to my box and was anxious to try it. Last night was the night. With such simple ingredients, how could the reviews...

This is a meal worthy to serve to guests! If your looking for a new chicken recipe, this is certainly a worthy one to try. The chicken is moist and so flavorful, even my three year old loved it...