This preparation of browned chicken in an herb-cheese crust with vinegar sauce was developed by chef Charles “Stretch” Verdicchio at Belmont Tavern in Belleville, New Jersey, in the 1960s. Verdicchio developed the dish from his own Italian cultural heritage, adapting the traditional preparation of pollo alla savoiarda. Chicken savoy rapidly became popular at other area Italian restaurants. Although still only found in the northern region of the state, chicken savoy is celebrated today by those in the know as an unofficial state dish of New Jersey.
Recipe Servings: 2
Prep Time
10 minutes
Cook Time
1 hour
Total Time
1 hour 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 whole chicken (about 4 lbs), cut into serving pieces with giblets discarded
- 2 tsp kosher salt
- ½ tsp freshly ground black pepper
- 8 Tbsp extra virgin olive oil, divided
- 4 garlic cloves, coarsely chopped
- ½ cup freshly grated Romano Pecorino, Parmigiano, or Asiago cheese
- 4 tsp dry Italian seasoning (or 1 Tbsp dried oregano and 1 tsp dried thyme)
- ½ tsp red pepper flakes
- 1 cup red wine vinegar
- Fresh parsley, chopped as needed for garnish
Directions
- Preheat the oven to 450°F and position a rack in the top third of the oven.
- Pat the chicken dry with paper towels and season all over with salt and pepper.
- Heat 2 tablespoons of oil over medium-high heat in a heavy 12-inch ovenproof skillet. Add the chicken, skin side down, and cook for 4–5 minutes, until browned. Adjust the heat as necessary to prevent burning and turn the chicken to brown for 4 minutes on the other side. Remove the skillet from heat, pour off the fat.
- Mince the garlic with the remaining 6 tablespoons of oil by hand or with a food processor. Add the cheese, Italian seasoning or herbs, and hot pepper flakes. Mix until a paste forms. Add oil or grated Romano to achieve the desired consistency. Cover the chicken with the paste, using all.
- Place the skillet in the oven and roast, without turning, until the crust is browned, for about 25 minutes. At 20 minutes, check the temperature with a meat thermometer; the thickest part of the breast will reach a temperature of 165°F when done.
- 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. Return the skillet to the stovetop over high heat. Averting your face to avoid fumes, add the vinegar and bring to a boil, scraping up bits in the skillet with a wooden spoon. Boil until the vinegar is reduced by half, for 3–5 minutes. Pour the sauce around the chicken and serve garnished with parsley.
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