Chicken Recipes and Menus from Saveur Magazine

23 results
Narrow Results You've Selected: Chicken Bake Winter Remove all Source Saveur (19) Bitchincamero (1) Closet Cooking (1) Nibbledish (1) Tangled Noodle (1) Difficulty Easy (11) Medium (11) Course Main Course (18) Appetizers (4) Side Dish (2) Cuisine American (7) French (3) Southern/Soul Food (2) Asian (1) Cajun/Creole (1) Show all... Central/South American (1) Chinese (1) Eastern European/Russian (1) Hawaiian (1) Indian (1) Italian (1) Middle Eastern (1) Occasion Christmas (2) Cocktail Party (1) Topic Recipe (23) 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:Winter"; var omni_prop8 = "Main Ingredient:Chicken,Technique:Bake,Season:Winter"; 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 03/09/2010 Sara’s Roast Chicken with Sage and Garlic This simple but delicious roast chicken is based on a recipe in Olives and Oranges by Sara Jenkins and Mindy Fox (Houghton Mifflin, 2008). Continue... Issue #117 02/04/2010 Chicken and Brown Rice with Chorizo Meaty chicken thighs and smoky chorizo combine with brown rice to make a hearty one-pot meal. Continue... Issue #111 04/18/2008 Rumaki These bacon-wrapped bites of chicken liver and water chestnuts were ubiquitous on pupu platters in the mid-20th century. Issue #111 12/19/2007 Coq au Vin This rustic classic is revisited in The Country Cooking of France by Anne Willan. Issue #108 07/19/2007 The Captain's Chicken This classic Russian dish known as captain's chicken turns an ordinary chicken into the very likeness of a captain, with tomato buttons, a hard-cooked egg head, and a carrot nose. Issue #104 08/29/2007 Corned Ham This deliciously moist ham is cured in salt (a process known as corning). Issue #98 10/24/2007 Baked Chicken with Cheese and Cream Sauce This rich, comforting dish is the perfect meal to eat on a cold winter night. Issue #83 12/15/2005 Chicken Cooked in Clay This recipe takes an ancient method and turns it into fun for the whole family. Issue #80 12/12/2005 Saffron Chicken This dish is traditionally cooked in the dum manner, which involves lining the rim of the pot with a rope of flour dough and pressing a flat lid on top to make a tight seal. Issue #78 12/12/2007 Rumaki This addictive appetizer is apparently of Japanese origin, but it first achieved popularity in Hawaii. Issue #71 10/27/2005 Baked Stuffed Chickens This recipe contains Bahárát, an Arab seasoning mix containing anywhere from three to nine spices (the most popular versions have seven). Issue #70 01/08/2008 Vermont Chicken Pie This is a savory church supper staple in the mountains of Vermont. Issue #54 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 10/31/2000 Country-Style Pâté We developed this recipe based on many rustic dishes we've enjoyed all over France. Issue #38 01/17/2007 Mrs. Garrett's Chicken Pies These meaty, aromatic chicken pies are some of the best we've ever had. Issue #4 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 01/19/2007 Pâté in a Pastry Crust A well-made pâté in pastry crust is one of the glories of traditional French cooking. Issue #1 01/30/2013 Menu: Game Day Buffet A crowd-pleasing spread of rich, bold, and finger-friendly snacks—from classic wings to addictive chocolate chip cookies—for your Super Bowl Sunday party. Does Not Apply 08/30/2010 Chicken in Sweet Corn Sauce Tangled Noodle gives one of her family favorites an update in this sweet and slightly spicy chicken dish. Continue... Does Not Apply Source: Tangled Noodle « Previous 1 2 Next »