Main Course Recipes and Menus

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Narrow Results You've Selected: Main Course Medium Chicken Saveur Remove all Cuisine American (16) French (9) Mexican (8) Asian (5) Chinese (5) Show all... Eastern European/Russian (4) Gluten-Free (4) Southern/Soul Food (4) Spanish/Portuguese (4) African (3) Cajun/Creole (3) Classic (3) German (2) Indian (2) Italian (2) Moroccan (2) Caribbean (1) Central/South American (1) Greek (1) Hawaiian (1) Mediterranean (1) Middle Eastern (1) Thai (1) Season Winter (27) Fall (22) Summer (15) Spring (6) Occasion Christmas (2) Easter (1) Thanksgiving (1) Technique Saute (26) Bake (19) Roast (11) Fry (10) Marinate (5) Show all... Stew (5) Slow Cook (4) Chill (3) Grill/Barbecue (3) Braise (2) Stir-Fry (2) Broil (1) Poach (1) Topic Recipe (75) 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 = "Course:Main Course,Difficulty:Medium,Main Ingredient:Chicken,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 08/30/2005 Grilled Chicken with Chile Sauce Piri-piri sauce usually gets its tang from lemon juice, vinegar, or whiskey. Issue #59 04/11/2007 Grilled-Chicken Curry The quick grilling of this dish adds another dimension to the curry. Issue #58 10/29/2007 Chicken in Truffle Cream Sauce Rich and flavorful cream sauce, pungent and earthy black truffles—need we say more?! Issue #55 01/08/2008 Vermont Chicken Pie This is a savory church supper staple in the mountains of Vermont. Issue #54 10/24/2007 Roast Chicken with Root Vegetables If you can properly roast a chicken, you can cook almost anything. Issue #51 10/04/2001 Sweet Casablanca Couscous This masterpiece is ideal for a feast. Issue #47 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 02/27/2002 Chicken with Preserved Lemon and Olives At the Hotel La Mamounia in Marrakech, Chef Boujemaa Mars prepares this dish in a traditional earthenware tagine. Issue #40 03/08/2007 Paprika Chicken with Egg Dumplings This is a home-style version of an iconic, paprika-flavored Hungarian dish as we sampled it at a restaurant in Budapest. Issue #32 03/08/2007 Braised Ginger Chicken This family recipe from Chiu Chow, China, was given to us by our friend Corinne Trang. Issue #32 08/17/2007 Lobster Bake This recipe is a traditional East Hampton way to cook lobsters taken from Long Island Sound. Issue #29 03/06/2007 Chicken with Cilantro This Indian dish enhances the chicken with warm, exotic spices and fresh herbs. Issue #26 03/06/2007 Chicken with Pumpkin Seed Sauce This dish is a favorite in Mexico's Yucatán Peninsula—our version adds a few interesting twists. Issue #22 03/14/2002 Cambodian Roasted Poussin This dish of crisp-skinned marinated baby chicken is based on a specialty of the town of Kep, on the Gulf of Thailand. Issue #21 03/20/2002 Beggar's Chicken The preparation of this masterpiece of Chinese haute cuisine is as important to the appreciation of the dish as the finished product. Issue #17 12/05/2000 Farmhouse Chicken in Vinegar Sauce This simple but delicious dish is an Alsatian classic. Issue #16 12/04/2000 Pollo Relleno This is a typical and delicious way to stuff and roast chicken in Juchitan, Mexico. Issue #16 08/08/2007 Beef, Chicken, and Corn Pie This classic Chilean dish is a distant relative of England's cottage pie. Issue #14 08/08/2007 Roast Duck with Orange Sauce This is our take on the classic duck à l’orange. Issue #14 « Previous 1 2 3 4 Next »