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: Oct. 28, 2009

I like it. I wouldn't have thought to pour balsamic over the chix after it was cooked but it was a nice change

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Belle

Cooking Level: Professional

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Reviewed: Aug. 26, 2009

I seasoned the chicken the night before to "marinate". Omitted the olive oil and balsamic vinegar; still had great flavor!!

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Kittyboo

Cooking Level: Intermediate

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Reviewed: Apr. 23, 2009

We thought this was okay. The chicken didn't seem to soak up a lot of the flavor, but it was good if you poured some of the sauce on it.

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LEANNE

Cooking Level: Expert

Living In: Merritt Island, Florida, USA

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Reviewed: Apr. 4, 2009

This was great! Amazingly simple, and my husband loved it. He doesn't typically care for eating meat off the bone, but loved the flavor. I took some of the suggestions I found from other reviewers. Used extra garlic (we're big fans) and put a little on each piece of chicken. I also used red wine vinegar instead of balsamic - poured it over the chicken about 15 minutes before it was time to take it out. Skin was crispy and the dish had a subtle but pleasant flavor; and the house smelled wonderful! Will definitely make again and have passed it on to several friends.

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Heather

Cooking Level: Intermediate

Home Town: Carmel, Indiana, USA

Living In: Noblesville, Indiana, USA

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Reviewed: Mar. 27, 2009

We really liked it. No crazy flavors - just yummy comfort food. Likle others - I did make a few changes. I upped the garlic (3 cloves, minced), subbed italian seasoning for oregano (heaping tsp), added to chicken broth and olive oil and marinated all day. I kind of pulled the skin back on the pcs and smooshed them down into the marinade. When it was time to cook I placed the chicken in the baking dish, smoothed back the skin and poured the marinade over the top. I cooked for 1 hour at 450, occasionally spooning the saauc eove rthe chicken. I added the balsamic vinegar and sprinkled with parmesan 15 minutes before it came out. Chicken was flavorful and juicy with cripy skin. It makes a tasty, brothy, somewhat oily sauce that was delicious spooned over the chicken and the roasted potatoes I made as a side. Will definitely make again.

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PrincessJenna

Cooking Level: Intermediate

Home Town: Upton, Massachusetts, USA

Living In: Albany, New York, USA

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Reviewed: Mar. 23, 2009

I've put dry pasta or long cooking rice in the bottom of the pan. Awesome.

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Cooking Level: Expert

Living In: Middleboro, Massachusetts, USA

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Reviewed: Feb. 10, 2009

I liked it fine, but wasn't "wowed." My husband - food snob - seemed to react the same way. My kids liked it much more, but they're kids. I made the recipe as-is, except I used only thighs and I used Parm instead of Romano cheese. I also cut slits in the meat to help penetrate. I felt like the spices should go on before the oil and stock, but I like to try recipes as-is before making changes. Next time I'll try it "my way" and see if the flavor penetrates more. Also, I didn't really notice the balsamic vinegar, so maybe I'll pour it over each individual portion as serving next time, instead of over the entire thing before serving (seemed to just run off into the baking dish). On the whole, the flavors were nice and I'll make again, but changes will be tried.

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Jules1369

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jan. 10, 2009

Great dish that was a big hit with the entire table! Per a previous suggestion, I used 4 cloves of garlic, used almost 1/4 c of olive oil and a dash of red pepper flakes. I also marinated the chicken for several hours before cooking it, which I did at 425 for 45 mins. I waited until 10 mins before the end of cooking to add the cheese. Results: still a mild garlic flavor, but the balsamic vinegar really sets the dish. I will DEFINITELY be making this again. Thanks so much!

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JULIELYNMSU

Cooking Level: Expert

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Reviewed: Jan. 4, 2009

The oregano and balsamic vinegar are a great combination. We loved this simple to prepare recipe and will have it often. Thanks, Joe!

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Jake's Mom

Cooking Level: Expert

Home Town: Mount Pleasant, South Carolina, USA

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Reviewed: Dec. 5, 2008

I added this recipe seven years ago and still make it today. It is awesome and comes very close to the original.

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MMESSIG

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Reviewed: Dec. 1, 2008

Followed this recipe as is with the exception of using leg quarters. Easy and yummy!

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De Steno

Cooking Level: Expert

Home Town: Brooklyn Park, Minnesota, USA

Living In: Elk River, Minnesota, USA

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Reviewed: Dec. 1, 2008

Humm, this was just OK. I really didn't think it had all that much flavor. I was expecting a flavor burst of some kind by reading the reviews. The chicken did come out moist, but I thought it was lacking something. Sorry, I really tried to like this but,I probably won't make this again.

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Lidia J.

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Reviewed: Nov. 5, 2008

Wow! I made this last night and absolutely loved it. I used boneless chicken breasts and also added basil like someone else suggested, as well using LOTS of garlic. My boyfriend loved this dish; we will definitely be having it again soon!

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AmandaL

Cooking Level: Beginning

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Reviewed: Oct. 27, 2008

This was ok. Not fabulous but my kids liked it. One recommendation was to use red wine vinegar instead of balsamic. I think I will try that next time. The cheese got too black, I would add it closer to the end.

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jschulz4

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Reviewed: Oct. 26, 2008

I thought the recipe was great. I love the way the dish smells while its cooking. I chose to use chicken breast and look forward to trying it on a whole chicken very soon.

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Monica Means

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Reviewed: Oct. 26, 2008

just fair for me...I did add the extra spices. Maybe I cooked it too long. I just had 3 large chicken breasts (no bones and no skin)...I added a little flour to the gravy after cooking to thicken it up a little

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WSBLEND

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Longwood, Florida, USA

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Reviewed: Sep. 20, 2008

This was sooo good. We took another reviews suggestion and put half of the chicken stock in the pan, added the chicken (we used boneless, skinless breast), seasoned it with extra everything, plus a dash of red pepper flake, and the balsamic. Halfway through cooking, we flipped the chicken and added the rest of the chicken stock, more seasoning, and MORE garlic, and red pepper and balsamic. The result was spectacular! The sauce leftover was thin, but super-tasty! Thanks for a new recipe that we will use again and again!

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nateral

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Reviewed: Sep. 19, 2008

Excellent! All the ingredients sounded a little funky together, but was sooo delicious! My 4 yr. old twins loved it, too!

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shoshianne

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Reviewed: Sep. 18, 2008

Delicious! I added more seasoning than called for and also marinated it in the mixture for an hour prior to baking. Worked wonderful with chicken breasts. I have made this twice in one month!

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Kyndal

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Reviewed: Sep. 10, 2008

yummy chicken! my family loved it... the kids didn't want the balsamic vinegar, but my husband and I did... i used a lot more garlic... and i seasoned the heck out of the top of those breasts with the oregano, salt, pepper... and I used a basil/garlic blend and parmesan cheese instead of ramano. i put the chicken in the oven half frozen and cooked at 450 for about 50 minutes and it was perfect... served with alfredo spirals and broccoli .... yummy!

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