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Recently www.nj.com did a ranking of the best Italian food in the state. There was an array of pasta dishes, seafood, assorted meat entrees and the number one dish was “Stretch’s Chicken Savoy” from the Belmont Tavern on Bloomfield Avenue,.  in the Silver Lake section of Belleville, adjacent to Newark’s North Ward. The Belmont Tavern has been around since 1967.
Back in 2008, Saveur Magazine visited the Belmont Tavern and tried unsuccessfully to procure the recipe from the staff and owner, who could blame them. Undeterred, the magazine came up their version, which they feel is very close to the original. Back in the day, my single aunt was known to frequent a “gin mill” or two on Bloomfield Avenue; she may have even known Stretch and Annette.  I do remember my late aunt making this once for us and what sticks in my mind is the red wine vinegar that is used towards the end of cooking. It’s unfortunate she didn’t write this recipe down, perhaps because it uses such few ingredients it wasn’t necessary.
 
I made this recipe using bone-in chicken breasts and my husband loved it. I guess I’ll have to put into a monthly rotation. ​
​Stretch’s Chicken Savoy
Saveur Magazine, October 9, 2008

Yield: 2-4 people
Ingredients
1 (3–4-lb.) chicken, cut into 8 pieces
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
Kosher salt and freshly ground pepper

Instructions
  1. Heat oven to 500 degrees. Season chicken with salt and pepper to taste and set aside.
  2. In a small food processor, finely chop together garlic along with pecorino, 3 tbsp. of the olive oil, oregano, and thyme. Set herb paste 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.