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Narrow Results You've Selected: Recipe Chicken Saute American Medium Remove all Source Saveur (3) Habeas Brulee (1) Course Main Course (2) Appetizers (1) Soups & Stews (1) Season Fall (1) Summer (1) Winter (1) Occasion Easter (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 = "Difficulty:Medium"; var omni_prop8 = "Topic:Recipe,Main Ingredient:Chicken,Technique:Saute,Cuisine:American,Difficulty:Medium"; var omni_pageName="saveur:"+omni_prop12; 03/09/2009 Pan-Roasted Chicken with Madeira Sauce Brining the chicken for this dish (from New York City’s Gramercy Tavern) before cooking yields remarkably tender and savory meat. 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 12/06/2005 Chicken Livers with Bacon, Pickled Onions, Zante Grapes, and Watercress This dish is a popular selection and appears in many variations on the Zuni menu. Issue #77 10/30/2008 Jerk Corn Chowder A fortuitous opportunity to combine various leftovers resulted in this original and tasty soup. Does Not Apply Source: Habeas Brulee

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