Chicken Savoy (New Jersey Classic)
The New Jersey Classic, Chicken Savoy, combines chicken that's seared and slathered with a garlic, herb, and cheese paste, then roasted until tender and finished with a tangy vinegar sauce. Easy enough for weeknights but impressive enough for gatherings!
Servings: 4
Ingredients
Base ingredients
- 1/4 cup olive oil
- 2 pounds chicken legs
- 8 chicken thighs trimmed of overhanging fat
- salt and pepper to taste
- 1/2 cup chicken stock no sodium recommended
- 1 1/4 cups red wine vinegar divided
- 3 tablespoons minced flat-leaf Italian parsley
- 2 tablespoons unsalted butter cubed
For the paste
- 6 tablespoons olive oil plus more if needed
- 1 teaspoon crushed hot red pepper flakes
- 6 cloves garlic
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1/2 cup grated pecorino romano
Instructions
- Preheat oven to 450°F.
- Pat the chicken pieces dry with paper towels and season with salt and pepper on all sides. Heat a large pan to medium heat with the olive oil. Add the chicken thighs skin side down and the legs and sear for 6-8 minutes or until well browned. Turn the chicken pieces and cook for another 5 minutes. Drizzle a quarter cup of red wine vinegar onto the chicken pieces and in to the pan then remove the pan from the heat.
- Place all of the paste ingredients in a food processor and blend until a thick paste forms. If the paste is too thick, add another tablespoon of olive oil. If the paste is too thin, add more grated cheese. The paste should stick onto the chicken and not fall off during roasting.
- Spread the paste on top of each chicken piece. Place the pan in the oven and roast until the chicken thighs reach an internal temp of at least 185°F (approximately 15-20 minutes).
- Remove the chicken pieces to a platter. Pour out the oil and fat from the pan, leaving the flavor bits on the bottom, and place the pan on top of a burner. Add the vinegar and stock and bring to a boil. With a wooden spoon, scrape the bottom of the pan to dislodge any brown bits. Boil until the sauce reduces by half.
- Remove the pan from the heat and whisk in the cold butter, one cube at a time.
- Pour the sauce onto the chicken and around the platter and top with parsley. Serve with crusty bread to mop up the sauce. Enjoy!
Video
Notes
- Herbs. Different herbs can be used such as rosemary but I find oregano and thyme work best.
- Pan size. A 14-inch stainless steel pan can sear all of the chicken in one batch, but a 12-inch will work too in multiple batches.
- Chicken stock. No sodium chicken stock is best for any dish where the sauce will be concentrated and reduced.
- Leftovers. Chicken savoy can be saved in the fridge for up to 3 days and can be reheated in the microwave or oven.
Nutrition
Calories: 881kcal | Carbohydrates: 0.3g | Protein: 52.9g | Fat: 72.4g | Saturated Fat: 22g | Cholesterol: 265mg | Sodium: 475mg | Sugar: 0.5g | Calcium: 155mg | Iron: 3mg
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