Stretch’s Chicken Savoy

Name: Stretch's Chicken Savoy
Prep time: PT0D0H0M
Cook time: PT0D0H45M
Total time: PT0D0H45M
Yield: 3–4
Ingredients: One 3–4-lb. chicken, cut into 8 pieces; ⅓ cup finely grated pecorino; ¼ cup olive oil, divided; 1 Tbsp. dried oregano; 1 tsp. dried thyme; 4 garlic cloves; 1 cup red wine vinegar; Kosher salt and freshly ground black pepper

This one-pan main is all about the zippy vinegar sauce.

Serves
3–4
Time
45 minutes

PHOTO: MURRAY HALL • FOOD STYLING: JESSIE YUCHEN

By SAVEUR Editors

Updated on January 18, 2024

Walk into the Belmont Tavern in Bellville, New Jersey and the intoxicating smell of chicken savoy—a skillet-roasted bird laced with garlic, herbs, and red wine vinegar—hits you immediately. We attempted to get the recipe from several staffers but gave up after chef-owner Annette Wroblewski said, "If I tell you, then we'd have to kill you on your way out the door." We’re proud that our version comes extremely close to the original.

Ingredients

One 3–4-lb. chicken, cut into 8 pieces
⅓ cup finely grated pecorino
¼ cup olive oil, divided
1 Tbsp. dried oregano
1 tsp. dried thyme
4 garlic cloves
1 cup red wine vinegar
Kosher salt and freshly ground black pepper

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Instructions

Step 1

Position a rack in the center of the oven and preheat to 500ºF. Season the chicken generously with salt and set aside.

Step 2

In a small food processor or mortar and pestle, blend the pecorino, 3 tablespoons of the oil, the oregano, thyme, and garlic to a paste.

Step 3

To a large skillet set over medium-high heat, add the remaining tablespoon of oil. Add the chicken skin-side down and cook until browned on one side, 6–8 minutes. Turn the chicken, then use a spoon to smear the skin with the paste. Bake until browned and cooked through, 20–25 minutes.

Step 4

To the hot pan, add the vinegar and spoon it over the chicken until reduced slightly, about 1 minute. Serve the chicken from the skillet or transfer to a platter.

Position a rack in the center of the oven and preheat to 500ºF. Season the chicken generously with salt and set aside.
In a small food processor or mortar and pestle, blend the pecorino, 3 tablespoons of the oil, the oregano, thyme, and garlic to a paste.
To a large skillet set over medium-high heat, add the remaining tablespoon of oil. Add the chicken skin-side down and cook until browned on one side, 6–8 minutes. Turn the chicken, then use a spoon to smear the skin with the paste. Bake until browned and cooked through, 20–25 minutes.
To the hot pan, add the vinegar and spoon it over the chicken until reduced slightly, about 1 minute. Serve the chicken from the skillet or transfer to a platter.