American Food, Recipes and Cuisine from Saveur

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Narrow Results You've Selected: American Main Course Chicken Summer Remove all Source Saveur (14) Chow (2) Bell'Alimento (1) Culinary Travels of a Kitchen Goddess (1) Elly Says Opa (1) Show all... Kalyn's Kitchen (1) NOLA Cuisine (1) The Kitchn (1) Difficulty Easy (17) Medium (4) Occasion Backyard BBQ (8) Cocktail Party (1) Technique Grill/Barbecue (10) Fry (4) Bake (2) Marinate (2) No Cook (2) Show all... Roast (2) Saute (2) Chill (1) Topic Recipe (22) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Season:Summer"; var omni_prop8 = "Cuisine:American,Course:Main Course,Main Ingredient:Chicken,Season:Summer"; var omni_pageName="saveur:"+omni_prop12; 03/16/2012 Grilled Chicken with Red Onion Jam Saveur kitchen director Kellie Evans created this easy picnic dish for a family lunch at Red Rock Canyon. Issue #146 09/12/2011 Mitzi's Chicken Fingers At Mitzi's in Winnipeg, Canada, these chicken fingers are served with crinkle-cut fries, coleslaw, and a honey-dill dipping sauce. Issue #141 05/20/2011 Smokestack's Chicken Wings These crisp-charred chicken wings are bathed in a spiced butter sauce. Issue #139 03/09/2009 Brick Chicken Using a weight (such as a brick or a few soup cans) to press down on a partially deboned chicken as it cooks in a skillet reduces cooking time and yields an especially juicy, crisp bird. Issue #119 03/01/2010 Hollyhock Hill’s Fried Chicken When preparing a chicken for frying, cook Tom Sheron of the Hollyhock Hill restaurant in Indianapolis halves the breast crosswise instead of lengthwise, leaving the wishbone intact. Continue... Issue #112 08/23/2007 Soft-Boiled Eggs with Bacon-Infused Sweet Potatoes and Parsley Coulis This dish pairs eggs, sweet potatoes, bacon, and parsley in an unexpected way. Issue #105 05/07/2007 Chef's Salad with American French Dressing This recipe for chef's salad is based on one developed by Louis Diat, onetime chef at New York's Ritz-Carlton Hotel and purported inventor of the dish. Issue #102 03/06/2007 Apricot and Currant Chicken The apricots and currants used in this dish add just the right amount of sweetness. Issue #66 10/02/2001 Chicken 'Devil Style' The true "devil style" chicken is liberally seasoned with red pepper flakes, but for a milder version just omit the spice. Issue #45 03/26/2008 Fried Chicken Brining the bird first keeps it moist and tender on the inside; draining the chicken on a wire rack after cooking ensures intense crispiness. Issue #42 08/17/2007 Lobster Bake This recipe is a traditional East Hampton way to cook lobsters taken from Long Island Sound. Issue #29 03/06/2007 McCabe’s Chicken Food writer and barbecue aficionado Connie McCabe shared this recipe for perfect grilled chicken—her father’s—with us. Issue #27 05/02/2012 Menu: A Southwestern Canyon Picnic Kitchen director Kellie Evans shares a menu inspired by her family's trips to Red Rock Canyon in Nevada. Does Not Apply 06/30/2011 Kale and Chicken Brown Rice Salad with Cherries This summery salad, which pairs chicken with thin ribbons of raw kale and brown rice, offsets a garlicky pesto dressing with sweet red cherries. Best at room temperature, it keeps well in the fridge for up to three days, and travels happily, whether in lunchboxes, picnic baskets, or carry-on luggage. Does Not Apply 07/05/2010 Southern Fried Chicken Any experienced fryer of chicken will be quick to assure you that their time-tested method is the best. Continue... Does Not Apply Source: NOLA Cuisine 06/24/2010 Perfectly Grilled Chicken Breasts The secret to juicy, flavorful chicken breasts is yours with this recipe from Kalyn’s Kitchen. Does Not Apply Source: Kalyn's Kitchen 05/29/2010 Oregano-Marinated Grilled Chicken with Charred Lemons A 12-hour soak in a refreshing marinade made from oregano, thyme and lemon juice is the secret of this Mediterranean-inspired chicken recipe. Continue... Does Not Apply Source: Chow 05/05/2010 Tangy, Spicy, Boneless, Skinless Chicken Thighs Toasted cumin and coriander seeds kick off this Indian-inspired recipe that’s worth keeping in mind the next time you need to feed a crowd. Does Not Apply Source: The Kitchn 09/21/2009 Buttermilk Bay Chicken Roast chicken becomes extra tender after marinating in buttermilk that’s spiced with Old Bay. Continue... Does Not Apply Source: Culinary Travels of a Kitchen Goddess 09/17/2009 Chicken with Rum and Sage Chicken thighs are less expensive and have much more flavor than chicken breasts. Here, they are browned with sage and simmered in rum. Continue... Does Not Apply Source: Bell'Alimento « Previous 1 2 Next »