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Chicken Savoy
SUBMITTED BY:
Joe
PHOTO BY:
Jessica
"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!"
RECIPE RATING:
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(161)
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PREP TIME
10 Min
COOK TIME
1 Hr
READY IN
1 Hr 10 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (2 to 3 pound) whole chicken, cut into pieces
1/8 cup extra virgin olive oil
1 cup chicken stock
1 clove garlic, crushed
1 teaspoon dried oregano
salt and pepper to taste
1/4 cup grated Romano cheese
3 tablespoons balsamic vinegar
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DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C).
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.
Bake in the preheated oven for about 45 to 60 minutes, or until chicken is cooked through and no longer pink inside.
Pour vinegar over chicken and serve.
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REVIEWS
Reviewed on Dec. 21, 2003 by JMANSAVAGE
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JMANSAVAGE
Dec. 21, 2003
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!!!!
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15 users found this review helpful
Considering the few comments about this recipe being bland, I made some minor adjustments when...
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Reviewed on Nov. 13, 2003 by
chefjeff
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chefjeff
Nov. 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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14 users found this review helpful
Adding more chicken recipes to my repetoire doesn't happen too often, as how many do you...
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Reviewed on Oct. 13, 2003 by JANIAM6
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JANIAM6
Oct. 13, 2003
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.
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12 users found this review helpful
I LOVED IT. ON MY DAY OFF I CUT UP THE CHICKEN AND PUT IT IN A ZIPLOCK WITH THE BROTH,...
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Reviewed on Jan. 22, 2007 by Chris T.
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Chris T.
Jan. 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!
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11 users found this review helpful
I've had the chicken at the Belmont Tavern, and flipped when I saw this recipe -...
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Reviewed on Sep. 30, 2005 by yellowjacket
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yellowjacket
Sep. 30, 2005
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.
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9 users found this review helpful
This is one of my favorite chicken dishes. I've made it many times and everyone loves it. I...
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Reviewed on Jul. 28, 2007 by NYCityChef
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NYCityChef
Jul. 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!
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8 users found this review helpful
This recipe is not bad, however, Balsamic Vinigar is not used....it is made with Red Wine...
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Reviewed on Nov. 19, 2004 by
TchrJrHi
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TchrJrHi
Nov. 19, 2004
To be honest, the only thing I really liked was that the chicken was extremely moist...but that was it. The husband and I didn't really care for this, although we did eat it. I don't think that I will be making it again. Thanks for the post, anyways.
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7 users found this review helpful
To be honest, the only thing I really liked was that the chicken was extremely moist...but...
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Reviewed on Dec. 17, 2003 by Bonnie
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Bonnie
Dec. 17, 2003
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.
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6 users found this review helpful
I marinated 8 boneless chicken breasts in 1/3 cup balsamic vinegar 8 cloves fresh garlic, the...
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Reviewed on Nov. 3, 2003 by LOVEMYWINE
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LOVEMYWINE
Nov. 3, 2003
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.
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6 users found this review helpful
This is a meal worthy to serve to guests! If your looking for a new chicken recipe, this is...
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Reviewed on Oct. 13, 2003 by
SHEILAR73
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SHEILAR73
Oct. 13, 2003
This is a good chicken recipe. The 450 degree oven scared me, and sort of blackened my cheese, so maybe next time I will try cooking at a lower temperature. Other than that, this made the 3 of us happy at dinner last night.
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5 users found this review helpful
This is a good chicken recipe. The 450 degree oven scared me, and sort of blackened my...
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