"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!" — Joe
Watch video tips and tricks
1 (2 to 3 pound)
whole chicken, cut into pieces
extra virgin olive oil
salt and pepper to taste
grated Romano cheese
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!
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 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.
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
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 golden brown. Second, I sprinked on a little basil along with the oragano. And finally, I used several whole garlic cloves instead of the crushed garlic. I served a garlic clove with each piece of chicken so my family could mash the garlic and spread a much or as little as they liked over their chicken. I lowered the temp and baked it just a little longer to allow the flavors to meld just a bit more. We LOVED this recipe!!!!
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 CHEESE. NO MESS. I THINK THAT IT ALSO MADE IT MORE TENDER TO MARINADE THIS WAY.
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 vinegar, 1 Tbs olive oil, 8 cloves crushed garlic, oregano, salt and pepper. I slice some mushrooms and saute them a little bit of balsamic vinegar and garlic. I the cover the chicken breasts with the sauteed mushrooms and cheese, and then bake at 350 for about 40 minutes.
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 40 minutes. Added fresh sauteed mushrooms on top then the cheese. Pretty tasty, and my husband loved it.
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. The spices blend so well together, but they don't overpower the chicken and the cheese (I used what I had in the fridge, parmesan) added a wonderful touch. The chicken came out of the oven looking beautiful. My family of 6 all agrees that this is a keeper and I will certainly make when we have guest for dinner, and on our regular 'chicken' nights! Also, a big plus is how easy it is to prepare this meal. A lot of other chicken recipes take a lot of preparations and even require over night marinade, but this doesn't. And you probablly have all the ingredients on hand already. I served with rice pilaf and fresh green beans.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 274
Learn a great trick for getting incredibly delicious roast chicken.
Learn how to make deviled roasted chicken with vegetables.
Pomegranate juice makes a great marinade for baked chicken.