Chicken Recipes and Menus from Saveur Magazine

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Narrow Results You've Selected: Chicken Recipe Bake Main Course Remove all Source Saveur (37) Bitchincamero (2) Bell'Alimento (1) Chow (1) Closet Cooking (1) Show all... Delish (1) Italian Food Forever (1) Los Angeles Times (1) MSNBC (1) My Kitchen Snippets (1) Natalie's Killer Cuisine (1) Nibbledish (1) On (Glorious) Food and Wine (1) Orangette (1) Rock Recipes (1) Simply Recipes (1) Sticky, Gooey, Creamy, Chewy (1) Tangled Noodle (1) The Spice House (1) The Wednesday Chef (1) Une-Deux Senses (1) Vanilla Sugar (1) ZOE (1) homecookinginmontana.blogspot.com (1) Difficulty Easy (32) Medium (20) Hard (1) Cuisine American (26) French (6) Italian (5) Indian (4) Central/South American (3) Show all... Middle Eastern (3) Southern/Soul Food (3) Asian (2) Classic (2) Mediterranean (2) Mexican (2) Spanish/Portuguese (2) Australia/New Zealand (1) Cajun/Creole (1) Eastern European/Russian (1) Moroccan (1) Southwestern (1) Season Winter (18) Fall (17) Summer (10) Spring (8) Occasion Christmas (1) Cocktail Party (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 = "Course:Main Course"; var omni_prop8 = "Main Ingredient:Chicken,Topic:Recipe,Technique:Bake,Course:Main Course"; var omni_pageName="saveur:"+omni_prop12; 12/04/2012 Dolores's Brokenhearted Chicken Caramelized garlic and dry sherry make a luscious sauce for this simple but delectable braised chicken dish. Issue #152 10/10/2012 Chicken with 40 Cloves of Garlic The recipe I've ultimately settled on uses peeled cloves, too, and once I remove the chicken from the pan I let the garlic keep cooking until the cloves have all but melted. Then, a quick spin with a whisk makes a smooth sauce well worth the effort of all that peeling. Issue #150 10/05/2012 Chicken Pot Pie At the Governor's Ball after the 2010 Oscars, we served our pot pies with shaved black truffles, and our celebrity guests loved it because it's just like home cooking, only more luxurious. Issue #150 07/17/2012 Enchiladas Suizas (Chicken Enchiladas in Tomatillo-Cream Sauce) This cheesy, creamy dish originated at a Sanborns café in Mexico City in 1950. Its name, "Swiss enchiladas," alludes to its copious use of dairy. Issue #149 05/18/2011 Baked Chicken With Peppers Slow-braised chicken with peppers and onions is a soul food staple. This version, from Bertha's Kitchen, is seasoned with plenty of paprika. Issue #138 11/23/2010 Murgh Makhanwala (Butter Chicken) Redolent of ginger and garam masala, this lively main course can be prepared a day in advance, which makes it a terrific dish for a party. Issue #134 03/17/2010 Moroccan Chicken With Carrot Purée A mix of spicy, sweet, and bitter flavors gives this dish its distinctive character. The recipe comes from the Los Angeles chef Suzanne Goin, who runs the acclaimed restaurant Lucques. Continue... Issue #127 04/13/2009 Chicken Biryani Spiced with Saigon Cinnamon Using Saigon cinnamon, a fiery sweet spice, adds complexity and fragrance to this simple one-pot chicken and rice dish. Issue #120 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 10/09/2008 Stretch's Chicken Savoy Walk into the Belmont Tavern in New Jersey, and the intoxicating smell of this dish—roasted chicken laced with garlic, herbs, and red wine vinegar—hits you immediately. Issue #115 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 12/19/2007 Coq au Vin This rustic classic is revisited in The Country Cooking of France by Anne Willan. Issue #108 12/19/2007 Chicken Salad, Walnuts, Roasted Tomatoes, Pickled Red Onions, and Frisée on Multigrain Bread We love modern renditions of old favorites, and Tom Colicchio's New York–based sandwich emporium has done just that with this recipe. 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 05/07/2007 Tandoori Chicken This version of tandoori chicken—intricately spiced, juicy, and tender—tastes even better if you allow the chicken to rest in the second, yogurt-based marinade overnight. Issue #102 04/01/2007 Agawam Chicken Pies At the Agawam Diner, we had these chicken pies turned out bottom side up on a plate and topped with extra gravy. Issue #101 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 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 « Previous 1 2 3 4 Next »