Chicken Savoy

Recently, I have joked with friends and colleagues that my personal cooking blog, Chef Bolek, has become the means through which I have applied my undergraduate degree in International Relations. My posts have explored a range of cuisines and dishes across the globe. At the same time, it seems that posts about American cuisine have become few and far between. 

This post brings me back to the United States, and, in particular, to the State of New Jersey. The town of Bellville, New Jersey to be exact. That is where one can find the Belmont Tavern, an Italian restaurant that became the home of a truly American dish ... Stretch's Chicken Savoy.

The story takes us back to 1967, when the owners of the tavern brought in Charles "Stretch" Verdicchio to work as the cook. Stretch introduced the owners and the customers to a dish consisting of a whole chicken broken down into its constituent parts, rubbed with a mixture of herbs and cheese, and baked in a very hot oven. The chicken is finished with a splash of red wine vinegar that, when cooked down, becomes a sauce that can be spooned over the finished dish. The dish became a regional hit in northern New Jersey.

The actual recipe for Chicken Savoy is a closely guarded secret within the Belmont Tavern, much like the recipe for Oysters Rockefeller is locked away at Antoine's in New Orleans. Yet, there are commonalities among the versions that have emerged at local Italian restaurants throughout northern New Jersey. All involve the use of whole chickens, broken down into their constituent parts. All involve the use of a mixture consisting of dried herbs (dried oregano and dried thyme), finely grated cheese (pecorino), garlic and olive oil. And, all of the recipes involve the use of red wine vinegar, which provides a tangy aroma and taste to the dish. 

This dish is very simple to make. The hardest part (to the extent any part of this recipe can be deemed difficult) is the breaking down the whole chicken. Yet, one could make this recipe buying a package of chicken breasts and chicken thighs, which saves time. That results in a recipe that could easily become a weekday meal for a very busy family with little time to do prep work. 

CHICKEN SAVOY

Recipe from Saveur

Serves 4

Ingredients:

• 1 3-4 pound chicken, cut into 8 pieces
• 1/3 cup finely grated pecorino
• 1/4 cup olive oil divided
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 4 garlic cloves
• 1 cup red wine vinegar
• Kosher salt
• Freshly ground black pepper

Directions:

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

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

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

4.   Finish the dish. 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. 

PEACE.