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My review
Chicken Savoy
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 pot cheese. They make a wonderful combination. The place is not fancy, 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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Ingredients
1 h 10 m servings 477 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Cook's Note:
- You can use red wine vinegar in place of the balsamic.
Nutrition Facts
Per Serving: 477 calories; 30.4 g fat; 2.9 g carbohydrates; 45.4 g protein; 179 mg cholesterol; 390 mg sodium. Full nutrition
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Reviews
Read all reviews 251326 Ratings
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Most helpful positive review
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...
Most helpful critical review
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!
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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...
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!
4/3/2003
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...
10/7/2002
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...
4/16/2010
Recently there has been a lot of talk about this chicken recipe. I had it saved to my box and was anxious to try it. Last night was the night. With such simple ingredients, how could the reviews...
1/2/2003
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 ...
2/7/2010
i just want to say....i WORKED at the belmont tavern back in the late 80's.....i actually prepared this this AT the belmont tavern. i see 2 things with this recipe that we NEVER did at the belmo...
9/30/2005
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 vineg...
4/28/2010
For those of you that haven't had the chance years ago to eat "Savoy made by Stretch" you really don't know what this dish is supposed to taste like. Stretch is "God of Savoy," and this recipe i...