Chicken Recipes and Menus from Saveur Magazine

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Narrow Results You've Selected: Chicken Fall Medium Saute Saveur Remove all Course Main Course (7) Soups & Stews (2) Cuisine American (1) Cajun/Creole (1) Chinese (1) Eastern European/Russian (1) German (1) Show all... Greek (1) Italian (1) Mexican (1) Southern/Soul Food (1) Topic Recipe (10) 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 = "Source:Saveur"; var omni_prop8 = "Main Ingredient:Chicken,Season:Fall,Difficulty:Medium,Technique:Saute,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 01/04/2012 Country Captain This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic. Issue #119 10/02/2007 Chicken and Dumplings This dish from Andrea Reusing of the restaurant Lantern, in Chapel Hill, North Carolina, highlights the flavor of heritage chicken. Issue #106 07/19/2007 Chicken-and-Vegetable Borscht There are as many versions of the Russian beet soup borscht as there are cooks. This one stands alone. Issue #104 12/15/2005 Chicken Cooked in Clay This recipe takes an ancient method and turns it into fun for the whole family. Issue #80 12/15/2005 Rooster with Egg Noodles Older birds, whether roosters or hens, yield particularly flavorful broth. Issue #79 10/20/2005 Chicken in Beer This is a German take on coq au vin. Issue #69 11/01/2000 Terrine of Poultry Liver This adaptation of a recipe from Richard Olney's The French Menu Cookbook can also be made with goose liver. Issue #38 11/07/2000 Rice Vermicelli with Chicken Soup Rice noodles are typical of Canton (rice territory). This recipe was developed by Corinne Trang, former director of the SAVEUR Kitchen. Issue #25 12/04/2000 Pollo Relleno This is a typical and delicious way to stuff and roast chicken in Juchitan, Mexico. Issue #16 01/17/2007 Mrs. Garrett's Chicken Pies These meaty, aromatic chicken pies are some of the best we've ever had. Issue #4