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Chicken Savoy

Chicken Savoy

  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
Joe

Joe

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!

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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

Chris T.
98

Chris T.

1/22/2007

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, poured some chicken broth in to cover the bottom, then lightly drizzled the chicken (I used legs) with olive oil. I then put some crushed garlic on each piece, then sprinkled oregano (lightly), and grated Romano (generously) over all - I then drizzled the chicken (lightly) with Balsamic vinegar - Halfway through the cooking time, I turned the chicken, and repeated the application of garlic, oregano, romano, and balsamic vinegar, adding more chicken broth to cover the pan. When the chicken was done cooking, it had a lovely dark brown sauce that I poured over the top of the chicken prior to serving. Just like the Belmont!

NYCityChef
90

NYCityChef

7/28/2007

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!

chefjeff
68

chefjeff

11/13/2003

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 the oil,oregano, broth, 4 cloves crushed garlic, and 1/4 tsp. crushed pepper flakes. Under each piece of marinating chicken, I tucked a few peeled cloves of garlic. I "cheesed" the chicken from the beginning, and really enjoyed the crispy golden coating. Next time will experiment with the balsamic vinegar. Did you know that you can boil this vinegar down to a syrupy glaze. It becomes very sweet and thick. Going to do that next time. Thank you for sharing Joe, we really loved this dish. Cheers, Jeff P.S. 3rd. time preparing this dish, and all of the above still goes---but, now I only use chicken thighs. For each serving, I place 2 thighs on top of great mashed potatoes, and place a few whole garlic cloves in between the chicken pieces. I spoon some of the pan juices (not a lot though) around the edges of the mashed potato "bed". Lastly I drizzle the reduced "syrupy" balsamic vinegar on top. WOW is all I can say. Ummmmazing. Thanks again, Joe

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