Chicken Savoy is one of my husband’s favorite dinners. When we lived up north there was this great little hole-in-the-wall, local kind of spot, Pete’s, that was directly across the street from our apartment. They had an amazing Chicken Savoy on the menu that Matt would order at least once a week. When we moved back down here we couldn’t find a comparable dish anywhere so we decided to look up a recipe and try it out ourselves at home. WELL. A decent recipe for this dish does not exist anywhere in the universe online, I swear. THEN my friend Renee Instagrammed a picture of her own home-made recipe and my husband went nuts. He immediately stalked her out to send it to me so we could make it literally that night. What I received 10 minutes later was a paragraph of very Italian directions: A pinch of this, some of that, a handful here and there of this and that. I was terrified to try this recipe myself as I am very reliant on directions when it comes to cooking, but I tried it out and the results were pretty fantastic. However, I had since lost the text and was too embarrassed to ask her to re-send it to me, so we decided why not do this on our own and make up our own recipe? And thus, this amazing chicken savoy recipe was born. Enjoy!
INGREDIENTS: (serves 4-6)
2 cloves garlic, minced.
8 oz. roasted red peppers sliced (or hot cherry peppers for more heat)
1 cup chicken stock
2/3 cup balsamic vinegar
4 TBSP granulated sugar
1 1/2 cups all purpose flour
Salt & pepper for seasoning
Handful of flat leaf parsley, chopped for seasoning and garnish
2 teaspoons Italian Seasoning
2 TBSP butter
1lb. pasta of choice
Balsamic glaze for drizzling
Have a large pot of water boiling for pasta.
We use a cast iron skillet, if you are using one as well have it heating up with a good olive oil rub while you chop your garlic and parsley. If using a regular skillet, warm with 2 turns of olive oil after you’ve chopped your ingredients so the oil doesn’t burn.
Chop garlic and parsley – set aside.
Measure out balsamic and chicken stock – set aside.
Cube or cut your chicken into strips.
In a large bowl combine flour with salt and pepper for seasoning.
Dredge chicken in flour until fully coated.
Melt 2 tablespoons of butter in skillet on medium heat and brown chicken.
Meanwhile, in a medium sauce pan, saute garlic in a tablespoon of oil until golden brown. Add chicken stock, balsamic, sugar, and italian seasoning to pot.
Put sauce on med/high heat and reduce while chicken is browning and pasta is cooking.
Once chicken is browned, but not entirely cook through, drain it on a paper towel and set it aside, take skillet off heat.
Let sauce continue to reduce and let pasta cook.
When pasta is close to done with abut 1-2 minutes left, add the skillet back to heat.
De-glaze skillet with 1 TBSP butter and a splash of chicken stock.
Add chicken back to skillet, add red peppers with a splash of juices from the jar, mix the two and add a pinch of chopped parsley.
Cook until parsley wilts and chicken is cooked through.
Drain pasta and let dry. Place it back in the large pot. Add chicken and pepper mixture to the pot with pasta, add sauce, mix well.
Plate, drizzle with balsamic glaze, and enjoy!