Chicken Recipes and Menus from Saveur Magazine

100 results
Narrow Results You've Selected: Chicken Recipe Medium Saveur Remove all Course Main Course (75) Soups & Stews (10) Appetizers (6) Salad (5) Sandwich (4) Show all... Condiments and Sauces (3) Breakfast/Brunch (1) Side Dish (1) Cuisine American (20) French (12) Mexican (11) Asian (8) Chinese (6) Show all... Eastern European/Russian (6) Gluten-Free (6) Southern/Soul Food (6) Indian (4) Spanish/Portuguese (4) African (3) Cajun/Creole (3) Classic (3) Central/South American (2) German (2) Italian (2) Kosher (2) Middle Eastern (2) Moroccan (2) Caribbean (1) Greek (1) Hawaiian (1) Jewish (1) Mediterranean (1) Tex-Mex (1) Thai (1) Season Winter (37) Fall (32) Summer (17) Spring (7) Occasion Christmas (2) Cocktail Party (1) Easter (1) Passover (1) Thanksgiving (1) Technique Saute (33) Bake (23) Fry (13) Roast (12) Slow Cook (9) Show all... Marinate (6) Stew (6) Chill (5) Grill/Barbecue (5) Braise (3) Poach (2) Stir-Fry (2) Broil (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 = "Source:Saveur"; var omni_prop8 = "Main Ingredient:Chicken,Topic:Recipe,Difficulty:Medium,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 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 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 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 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 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 03/28/2002 Paella Valenciana This is the definitive paella of Valencia. Issue #13 02/28/2007 Tutu-Man's Teriyaki Chicken The infusion of fresh ginger in the teriyaki sauce adds a vibrant note to this preparation. Issue #10 09/06/2007 Cannelloni, Barcelona-Style This is the "national dish" of Barcelona, introduced to the city by Italian restaurateurs in the 19th century. Issue #9 01/30/2010 Chicken Pot Pie This recipe for old-fashioned chicken pot pie is an adaptation of one in James Beard's American Cookery (Little, Brown; 1980). This recipe originally appeared in the September/October 1995 issue of SAVEUR, and it's still one of our favorites. Continue... Issue #8 07/18/2007 Hainanese Chicken Rice This dish, from the Chinese island of Hainan, has become a Singaporean standard. Issue #8 « Previous 1 2 3 4 5 Next »