Stretch's Chicken Savoy

By CheeseDiva

Ingredients

• 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

Details

Servings 2
Adapted from saveur.com

Preparation

Step 1

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

3. 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 spoon, smear chicken skin with herb paste. Transfer skillet to oven and cook until well browned and cooked through, 20–25 minutes.

4. Remove skillet from oven; pour out fat. Add vinegar; spoon vinegar sauce over chicken. Transfer chicken to a platter and pour vinegar sauce over it.

This is as close to the real thing you'll ever get. I'm lucky enough to have grown up eating the real thing @ the Belmont (and still do to this day, thanks to a family friendship with the owners), but when I just can't get back to Jersey, this will fill that void. To the last post: You COULD replace the red wine vinegar with a small amount of balsamic, but then it's NOT Stretch's Chicken Savoy. The red wine vinegar is what MAKES this recipe--it's perfect and tasty and this recipe would not be what made it a classic without it!

Delish!! the only thing I do differently is add a little of the red wine at the end while still in the oven.

browned paste makes for really delicious chicken.

this was amazing! juicy and flavorful yet simple to make!

This recipe was great. Any leftover chicken I have I use to make some of the best chicken salad for my lunch the next day.