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Belmont Tavern Chicken Savoy Recipe

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Chicken Savoy Recipe - Rick Rodgers

Provided by: EasyRecipesCooking.com

Yield: 2 to 4 servings


1 whole chicken ((about 4 pounds), giblets discarded, cut into 2 breast halves, 2 drumsticks, 2 thighs, and 2 wings)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
8 tablespoons extra-virgin olive oil (as needed)
4 garlic cloves, coarsely chopped
1/2 cup freshly grated Romano Pecorino, Parmigiano, or Asiago
4 teaspoons dried italian seasoning ( (or 1 tablespoon dried oregano and 1 teaspoon dried thyme))
1/2 teaspoon hot red pepper flakes
1 cup red wine vinegar, preferably imported and fermented from wine (the label will say so)
chopped fresh parsley, for garnish


  • Position a rack in the top third of the oven. (If you are roasting vegetables as a side dish, place another rack in the center of the oven.) Preheat the oven to 450°F. Pat the chicken dry with paper towels. Season it all over with salt and pepper.
  • Heat 2 tablespoons of the oil in a very large (12-inch) heavy, ovenproof skillet over medium-high heat. When the oil is hot, but not smoking, add the chicken, skin side down. Cook until the chicken is well browned on the underside, 4 to 5 minutes, adjusting the heat so the chicken doesn’t burn. Using tongs, turn the chicken and brown the other side, about 4 minutes more. Remove the skillet from the heat. Pour off the fat in the skillet. (Remove the chicken briefly to do so, if you wish. I just hold the chicken back with the tongs.)
  • Process the remaining 6 tablespoons oil with the garlic in a blender or food processor to mince the garlic. Add the cheese, Italian seasoning, and hot pepper flakes, and process until the mixture is a thick, spreadable paste. Spread a test patch of the paste in a thick layer over the chicken. The paste should cling nicely to the chicken, and not drip. If it is too thick, add a bit more oil, and if it is too thin, stir in some grated Romano.
  • Return the skillet with the chicken to the oven and roast, without turning, until an instant-read thermometers inserted in the thickest part of a breast half reads 165ºF and the crust is browned, about 25 minutes (start testing at 20 minutes). Remove the skillet from the oven. Transfer the chicken to a platter and tent with aluminum foil to keep warm.
  • Pour off any liquid from the skillet, leaving the browned bits in the skillet. Put the skillet on the stove over high heat. Averting your face, add the vinegar (the fumes are strong), and bring to a boil, scraping up the bits in the skillet with a wooden spoon. Boil until the vinegar is reduced by half, 3 to 5 minutes. Pour the sauce around the chicken (not over the chicken, which would soften the crust), sprinkle with the parsley, and serve.


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