recipe reviews for:

Chicken Savoy

“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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Reviewed: Mar. 3, 2012

I was skeptical...after pouring on the vinegar at the end I was sure I had just ruined the whole thing...but it ended up working very well. I cooked it slowly using an old hen we had butchered. Very delicious!

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Reviewer:

iluvpastry

Cooking Level: Intermediate

Home Town: Hartsburg, Missouri, USA

Reviewed: Jan. 20, 2012

Gosh, this one just didn't work for me. We were not even close to a nice crispy crust. Just chicken stewing in an oily vinegary broth. I do not know where I went wrong, but I must have taken a left at Albuquerque. Won't try again despite such glowing rewviews from others

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Ally T

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Cooking Level: Expert

Home Town: Newport, Monmouthshire, Wales, U.K.

Living In: Stittsville, Ontario, Canada

Reviewed: Jan. 17, 2012

I ama regular at the Belmont and will go there on Mondays to see some friends. When we can't get there or they have "run out of food" =Chicken with skin- a whole cut up - just not "skinny chicken" thighs drums split breasts-- the skin holds the flavors. I do marinate - I do use Red wine vinegar- this is not a fancy place - so fancy style is not authentic-- The secret is the cheese and the oregano and the vinegar at the end ...JUST DO IT

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fanadink

Reviewed: Nov. 29, 2011

You are right! It is the best! But unfortunately, as many people are confused about Stretch's recipe, he uses red wine vinegar and cooks it to a darker color and adds balsamic at the end for that famous sweetness that balsamic vinegar inherently possesses.

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2 users found this review helpful

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Artiebucco

Reviewed: Jul. 8, 2011

Great recipe! Nice addition to my chicken menu options. I used chicken breasts and Parmesan cheese - fantastic!

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2 users found this review helpful

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eqt

Reviewed: Jun. 4, 2011

This was very bland. Was hoping for more flavor.

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2 users found this review helpful

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

Reviewed: Mar. 28, 2011

This was good but not better than many other chicken recipes. I made it just as directed and it was easy but not special.

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5 users found this review helpful

Reviewer:

Mickey

Cooking Level: Expert

Home Town: East Aurora, New York, USA

Living In: Ajax, Ontario, Canada

Reviewed: Mar. 6, 2011

Family loved it! And I have shared the recipe and been thanked. Will make again.

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4 users found this review helpful

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Michelle Tanner

Reviewed: Feb. 26, 2011

I've made this a few times now so it is time I left a review! The whole family enjoys this and it is easy to prepare. I use BSCB not a whole cut up chicken.

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4 users found this review helpful