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13 results for "chicken"
Narrow Results You've Selected: Spring Medium Recipe Remove all Source Saveur (8) Chow (1) NOLA Cuisine (1) Main Ingredient Chicken (9) Vegetables (2) Beef (1) Fruit (1) Lamb (1) Show all... Nuts (1) Pork (1) Course Main Course (8) Appetizers (2) Soups & Stews (1) Cuisine American (2) Asian (2) Chinese (2) Cajun/Creole (1) Caribbean (1) Show all... Classic (1) French (1) Italian (1) Southern/Soul Food (1) Occasion Backyard BBQ (2) Easter (1) Technique Bake (2) Saute (2) Braise (1) Brine (1) Chill (1) Show all... Fry (1) Grill/Barbecue (1) Poach (1) Roast (1) Slow Cook (1) Stew (1) Stir-Fry (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+"chicken"; var omni_prop11 = omni_channel+":"+"chicken"; var omni_prop12 = omni_channel+":"+"chicken"; var omni_prop18 = "chicken"; var omni_prop20 = ""; var omni_prop5 = "Topic:Recipe"; var omni_prop8 = "Season:Spring,Difficulty:Medium,Topic:Recipe"; var omni_pageName="saveur:"+omni_prop12; 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 03/01/2007 Red-Cooked Chicken (Hong Shao Ji) Let this red-cooked chicken sit for 15 minutes before serving to allow the flavors to meld. Issue #100 03/06/2007 Apricot and Currant Chicken The apricots and currants used in this dish add just the right amount of sweetness. Issue #66 03/08/2007 Braised Ginger Chicken This family recipe from Chiu Chow, China, was given to us by our friend Corinne Trang. Issue #32 03/06/2007 Chicken Saté with Spiced Peanut Sauce and a Chile and Sweet Soy Sauce Condiment An Indonesian favorite, this saté is served with two very distinct and delicious dipping sauces. Issue #44 05/27/2010 Sponsored Recipe: Wild Chicken Casa Colonial True Caribbean flavor and zest comes through in this delectable recipe for wild chicken provided by Executive Chef Angel Mejia of Casa Colonial Beach & Spa in Puerto Plata, Dominican Republic. Served with a homemade Creole sauce and fresh avocado salad, this dish will surprise first-timers with pan-fried plantains, sure to tingle the taste buds of even the most experienced palates. Does Not Apply 05/14/2010 Momofuku Chicken Wings Spicy, smoky chicken wings, Momofuku-style. Continue... Does Not Apply Source: Chow 07/05/2010 Southern Fried Chicken Any experienced fryer of chicken will be quick to assure you that their time-tested method is the best. Continue... Does Not Apply Source: NOLA Cuisine 09/12/2012 Chicken and Sausage Gumbo During cooking, okra exudes a thick liquid that gives this hearty Cajun stew a sumptuous, silky texture; a little filé powder, made from dried sassafras leaves, further thickens and enriches it. But the backbone of this gumbo, and the source of its smoky flavor, is the roux made by toasting flour in hot oil until it is a deep red-brown. Issue #150 03/21/2011 Easter Lamb Pie Sicilian home cook Giovanna Giglio Cascone taught us how to make these moist lamb pies. Issue #136