Stretch’s Chicken Savoy

This one-pan main is all about the zippy vinegar sauce.

  • Serves


  • Cook

    45 minutes


By SAVEUR Editors

Updated on January 18, 2024

Walk into the Belmont Tavern in Bellville, New Jersey and the intoxicating smell of chicken savoy—a skillet-roasted bird laced with garlic, herbs, and red wine vinegar—hits you immediately. We attempted to get the recipe from several staffers but gave up after chef-owner Annette Wroblewski said, "If I tell you, then we'd have to kill you on your way out the door." We’re proud that our version comes extremely close to the original.


  • One 3–4-lb. chicken, cut into 8 pieces
  • ⅓ cup finely grated pecorino
  • ¼ cup olive oil, divided
  • 1 Tbsp. dried oregano
  • 1 tsp. dried thyme
  • 4 garlic cloves
  • 1 cup red wine vinegar
  • Kosher salt and freshly ground black pepper


Step 1

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

Step 2

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

Step 3

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

Step 4

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.    

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