Stretchs Chicken Savoy Recipes
CHICKEN SAVOY
A whole chicken cut into pieces and baked with a simple mixture of olive oil, chicken stock, garlic, spices and cheese - topped with balsamic vinegar just before serving. The best Chicken Savoy on the planet is served at the Belmont Tavern in Bloomfield, where it was invented by Stretch himself. Go there, order Savoy for two, and order Zita with pot cheese. They make a wonderful combination. The place is not fancy, but the food is outstanding. This is a recipe to eat with your fingers and get juices on your hands. Yum!
Provided by Joe
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place chicken pieces in a 9x13 inch baking dish. Pour oil and stock over chicken and sprinkle with garlic. Season with oregano, salt and pepper and top with cheese.
- Bake in the preheated oven for about 45 to 60 minutes, or until chicken is cooked through and no longer pink inside.
- Pour vinegar over chicken and serve.
Nutrition Facts : Calories 477.2 calories, Carbohydrate 2.9 g, Cholesterol 178.6 mg, Fat 30.4 g, Fiber 0.2 g, Protein 45.4 g, SaturatedFat 8.2 g, Sodium 389.7 mg, Sugar 1.9 g
CHICKEN SAVOY
A whole chicken cut into pieces and baked with a simple mixture of olive oil, chicken stock, garlic, spices and cheese - topped with balsamic vinegar just before serving. The best Chicken Savoy on the planet is served at the Belmont Tavern in Bloomfield, where it was invented by Stretch himself. Go there, order Savoy for two, and order Zita with pot cheese. They make a wonderful combination. The place is not fancy, but the food is outstanding. This is a recipe to eat with your fingers and get juices on your hands. Yum!
Provided by Allrecipes Member
Categories Whole Chicken
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place chicken pieces in a 9x13 inch baking dish. Pour oil and stock over chicken and sprinkle with garlic. Season with oregano, salt and pepper and top with cheese.
- Bake in the preheated oven for about 45 to 60 minutes, or until chicken is cooked through and no longer pink inside.
- Pour vinegar over chicken and serve.
Nutrition Facts : Calories 477.2 calories, Carbohydrate 2.9 g, Cholesterol 178.6 mg, Fat 30.4 g, Fiber 0.2 g, Protein 45.4 g, SaturatedFat 8.2 g, Sodium 389.7 mg, Sugar 1.9 g
CHICKEN SAVOY
I originally got this recipe off of Allrecipes. We love it. I serve it with Fettucini Alfredo, crusty bread and a salad. It is an easy and quick meal!
Provided by JandJsmom
Categories Meat
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Place chicken into 9x13 baking dish.
- Pour in chicken broth.
- Cover each breast with olive oil.
- Then cover each breast with garlic, salt, pepper and oregano.
- Cover each piece of chicken with the romano cheese.
- Bake uncovered for 45 mins.
- or until juices run clear.
Nutrition Facts : Calories 271.9, Fat 17.1, SaturatedFat 2.7, Cholesterol 75.5, Sodium 364.6, Carbohydrate 1.8, Fiber 0.7, Sugar 0.3, Protein 26.8
SAVORY CHICKEN STRIPS
Chicken at its easiest and most flavorful! The three-ingredient marinade adds moisture and flavor to otherwise ordinary chicken breasts.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h15m
Yield 8
Number Of Ingredients 4
Steps:
- Stir together sherry, oil and soy sauce. Cut chicken into strips, 6x1x1/4 inch. Pour sherry mixture over chicken in glass baking dish. Cover and refrigerate at least 4 hours but no longer than 24 hours, turning chicken occasionally.
- Set oven control to broil. Thread chicken onto six 8-inch metal skewers (discard sherry mixture). Place chicken on rack in broiler pan. Broil with chicken 4 to 5 inches from heat 8 to 10 minutes, turning once, until no longer pink in center.
Nutrition Facts : Calories 115, Carbohydrate 1 g, Cholesterol 55 mg, Fiber 0 g, Protein 21 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 940 mg
BROILED CHICKEN OVER BRAISED PORCINI AND SAVOY CABBAGE
Time 55m
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Soak porcini in boiling-hot water until softened, 15 to 20 minutes. Drain in a paper-towel lined sieve set over a bowl, reserving soaking liquid. Rinse porcini well to remove any grit, then drain, pat dry, and coarsely chop.
- Mash half of garlic to a paste with salt and stir together with yogurt and pepper to taste. Coat chicken with yogurt and let marinate 20 minutes.
- While chicken is marinating, cook shallot and remaining garlic in oil in a large nonstick skillet over moderate heat, stirring frequently, until softened, 2 to 3 minutes. Stir in porcini, then add cabbage, 1 tablespoon each dill and parsley, reserved soaking liquid, and salt and pepper to taste. Braise, covered, over moderate heat until cabbage is barely tender, 8 to 10 minutes, and stir in remaining dill and parsley. Keep warm.
- Preheat broiler and broiler pan.
- Lightly brush hot broiler pan with oil and broil chicken about 4 inches from heat 4 to 6 minutes on each side, or until just cooked through.
- Cut each breast into 3 pieces and arrange over porcini and cabbage.
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