Chicken Recipes and Menus from Saveur Magazine

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Narrow Results You've Selected: Chicken Main Course Recipe French Remove all Source Saveur (15) Bitten (1) Jenn Cuisine (1) Orangette (1) Reluctant Gourmet (1) Show all... She's in the Kitchen (1) Telegraph (1) Difficulty Medium (10) Easy (6) Hard (2) Season Fall (9) Winter (9) Summer (3) Spring (2) Occasion Christmas (1) Easter (1) Thanksgiving (1) Technique Roast (8) Bake (6) Saute (3) Chill (2) Marinate (2) Show all... Stew (2) Fry (1) Grill/Barbecue (1) Poach (1) Slow Cook (1) Steam (1) 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 = "Cuisine:French"; var omni_prop8 = "Main Ingredient:Chicken,Course:Main Course,Topic:Recipe,Cuisine:French"; var omni_pageName="saveur:"+omni_prop12; 12/15/2012 Christian Delouvrier's Roast Chicken with Herbed French Fries In this recipe by chef Christian Delouvrier of Manhattan's La Mangeoire restaurant, the secret to a perfectly moist bird with bronze, crisp skin is a basting of an umamirich mixture of soy sauce and butter. Issue #153 11/07/2012 Couscous Royale (Couscous with Grilled Meats) A plate of fluffy couscous is lavished with meatballs, lamb chops, chicken skewers, merguez sausage, and a saffron-scented chickpea stew in this celebratory dish, a staple at Moroccan restaurants in Paris. Issue #151 09/11/2012 Coq au Vin (Chicken in Wine Sauce) This winey chicken braise dotted with pearl onions and button mushrooms is the first French dish many cooks outside France make, and no wonder: It's as simple to prepare as it is elegant to serve. Issue #150 12/19/2007 Coq au Vin This rustic classic is revisited in The Country Cooking of France by Anne Willan. Issue #108 03/25/2010 Chicken Divan In Lawton Mackall's Knife and Fork in New York (Doubleday & Company, 1949), chicken divan is described as a "runaway success dish year in, year out…sliced chicken breast on broccoli in a sherry-laced sauce of cheese and cream, browned and brought to table bubbling hot." Continue... Issue #98 12/05/2005 Stuffed Bresse Chicken with Asparagus This is Gérard Chave's adaptation of a classic Alain Chapel dish. Bresse chicken is not available here; use the best quality of chicken you can find. Issue #75 09/21/2005 Texas-Style Coq au Vin This recipe comes from author and part-time rooster raiser, Joe Gracey. Issue #64 10/28/2007 Chicken in Truffle Cream Sauce Rich and flavorful cream sauce, pungent and earthy black truffles—need we say more?! Issue #55 11/19/2007 Free-Range Turkey with Foie Gras Stuffing This recipe comes from chef Guy Savoy, who not only stuffs his turkey with foie gras, but also uses super-premium poulet de bresse. Issue #46 03/01/2002 Poached Chicken with Tarragon Gelée Terence Conran used a poulet de Bresse—a plump, blue-footed chicken from Burgundy—for this dish, but a good free-range chicken tastes good, too. Issue #44 08/08/2007 Roast Duck with Orange Sauce This is our take on the classic duck à l’orange. Issue #14 01/23/2007 Truffled Chicken This dish is pure decadence: truffles are gently tucked under the skin of a chicken, then roasted to release their intense flavor. Issue #3 01/22/2007 Chicken with Onions, Calvados, and Cream Calvados, with its aroma of fruit and vanilla, adds another dimension to this basic French dish. Issue #2 01/19/2007 Pâté in a Pastry Crust A well-made pâté in pastry crust is one of the glories of traditional French cooking. Issue #1 02/20/2013 Menu: A French Roast Chicken Dinner A classic roast chicken dinner with simple French-style elegance is a perfect for any occasion around the table. Does Not Apply 05/05/2010 Warm Chicken Salad with Arugula, Olives, and Pine Nuts This perfectly simple main course salad is a fantastic way to dress up leftover roast chicken. Continue... Does Not Apply Source: Orangette 11/06/2009 Roast Chicken with Tarragon Sauce Rich cream sauce gives a classic roast chicken an elegant feel. Use pan drippings from the roast for this simple, quick sauce. Continue... Does Not Apply Source: She's in the Kitchen 09/26/2009 Blackberry and Balsamic Roasted Quail Meat dishes featuring game birds like quail are perfect for early autumn. In this recipe, a lovely blackberry-balsamic marinade accentuates roasted quail’s rich flavor. Continue... Does Not Apply Source: Jenn Cuisine 08/31/2009 Joël Robuchon's Roast Chicken Joël Robuchon's roast chicken recipe uses exactly two ingredients, and comes out tasting luxurious. Does Not Apply Source: Telegraph 07/09/2009 Seared and Steamed Chicken Using these two cooking techniques keeps the chicken crisp on the outside, moist and tender on the inside. Does Not Apply Source: Bitten « Previous 1 2 Next »