New Jersey's Own Chicken Savoy

This is a very popular dish on menus in local Italian restaurants, but what I didn't realize was that this dish is local only to the Garden State! (That would be New Jersey).

It originated at the Belmont Tavern, a still good, old school, Italian American neighborhood restaurant with red & white checkered tablecloths in Belleville, NJ (some people say it's in Newark). It was created by a cook named Stretch and people remember it well.

We used to frequent there in college and eat cavatelli with pot cheese, clams oreganata and the famous Chicken Savoy. (I guess the "Savoy" has nothing to do with the luxury hotel in London).

This is pretty close to Stretch's original recipe, which I found on the Saveur website, but since most of us don't own restaurant commercial ovens that go to 700F degrees, it may not be as authentic as the original, but it was damn close.

There is a ton of vinegar in the recipe, which is what makes it good, and you have to use chicken pieces on the bone, don't bother with the boneless stuff, it will dry out.

I made mine in a cast iron skillet and it was as good as I remember.

I could only fit 4 pieces of chicken in my skillet. You don't want to crowd them, so use the largest skillet you have.

Belmont Tavern Chicken Savoy: (adapted from Saveur)

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

Heat oven to 500F˚. Season chicken with salt and pepper to taste and set aside.

In a small food processor, finely chop together garlic along with pecorino, 3 tbsp. of the olive oil, oregano, and thyme. Set herb paste aside.

Heat remaining 1 tbsp. of oil in a 12" cast-iron skillet over medium-high heat. Add chicken, skin side down, and cook until golden brown, 6–8 minutes. Turn chicken pieces over with tongs.

Using a spoon, smear the chicken skin with the herb paste.

Transfer skillet to oven and cook until well browned and cooked through, about 20 minutes.

I had to remove my smoke alarm because the smoke filled the house, so make sure you use your exhaust fan.

Remove skillet from oven; pour out fat. Add vinegar while the pan is still hot; spoon vinegar sauce over chicken. Transfer chicken to a platter and pour vinegar sauce over it.

The tops of the skin may be a bit blackened, but it doesn't detract from the wonderful flavor.

I garnished with fresh oregano leaves.

So delicious!


Ginny Lee said…
ooh that looks good! I <3 chicken skin!
Jersey Joe said…
Stace, I haven't been to the Belmont Tavern in years......thanks for reminding me of that amazing chicken savoy!

Karen said…
I was just at the Belmont Tavern a few weeks ago. I would love to make this at home! I live and grew up in the area (Montclair) and I would have bet money that Belmont was in Newark. Learn something everyday.
The JR said…
Oh my, lookin' good!
Oui, Chef said…
This sounds gorgeous and reminds me of a French preparation also heavy on the's killer! Chicken can be so bland, and I love dishes like this that grab hold and show it who's boss! - S
Joanne said…
And to think, I thought I'd heard of every Italian recipe before! With all that vinegar, you know it has to be good.
Although I never heard of savoy chicken I love it all ready with that herby paste and crunchy dark brown skin!
Ginny Lee said…
oh, oh (raising hand) have you ever ground up raw bacon and herbs (rosemary/oregano/thyme) with some salt and pepper and stuffed under chicken or turkey skin and roasted? if not, you should--Proud Italian Cooks post reminded me :)
Anonymous said…
Must be a north Jersey dish.
Cath said…
Cooked this the other was a smash hit! I'm already planning when next we'll have your Savoy Chicken and different ways to tweak the recipe.
Karen said…
Made it tonight. Was delicious, will definitely make it again. Thank you for sharing!
Eric Potruch said…
This was really good. I have made this dish before, baking it in a 425° oven for 55 minutes, without using the skillet or browning the skin first. Used a cup of chicken broth in that pan as well. The skin was a lot thinner once done. With thus dish, the skin came out just a little chewy, but the flavor was a lot brighter, probably because of the amount of vinegar (I used just 1/2 cup.