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32 results for "chicken"
Narrow Results You've Selected: Winter Saveur Saute Remove all Difficulty Medium (15) Easy (12) Main Ingredient Chicken (25) Vegetables (14) Pork (5) Rice (5) Beef (4) Show all... Pasta (3) Potato (3) Tomato (3) Beans (2) Eggs (2) Bread (1) Cheese (1) Fish (1) Lamb (1) Wine (1) Course Main Course (23) Soups & Stews (5) Appetizers (1) Sandwich (1) Side Dish (1) Cuisine American (6) Italian (4) Cajun/Creole (3) Eastern European/Russian (3) Southern/Soul Food (3) Show all... Classic (2) Middle Eastern (2) Chinese (1) French (1) German (1) Greek (1) Indian (1) Japanese (1) Mexican (1) Quick & Easy (1) Topic Recipe (29) 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 = "Technique:Saute"; var omni_prop8 = "Season:Winter,Source:Saveur,Technique:Saute"; var omni_pageName="saveur:"+omni_prop12; 12/11/2007 Calcutta Chicken Curry This was a popular dish at Trader Vic's in Beverly Hills. Issue #80 10/24/2007 Chicken Vermouth This delectable dish is a Ranch House restaurant classic. Issue #26 01/29/2008 Braised Chicken with Kumquats and Green Olives This unique dish livens up plain chicken legs with tartness from the kumquat and saltiness from the olives. Web Exclusive! 10/27/2005 Baked Stuffed Chickens This recipe contains Bahárát, an Arab seasoning mix containing anywhere from three to nine spices (the most popular versions have seven). Issue #70 09/12/2012 Chicken Marsala Pounding the chicken cutlets before cooking renders them thin and terrifically tender. Deglazing the pan with Marsala and stock after cooking the chicken creates a quick, rich sauce. Issue #150 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 12/04/2000 Pollo Relleno This is a typical and delicious way to stuff and roast chicken in Juchitan, Mexico. Issue #16 12/15/2005 Chicken Liver Mousse A small tureen of this creamy mousse was delivered to every table at La Résidence restaurant in Chapel Hill. Issue #79 10/20/2005 Chicken in Beer This is a German take on coq au vin. Issue #69 01/17/2007 Mrs. Garrett's Chicken Pies These meaty, aromatic chicken pies are some of the best we've ever had. Issue #4 01/04/2012 Country Captain This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic. 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 12/15/2005 Chicken Cooked in Clay This recipe takes an ancient method and turns it into fun for the whole family. Issue #80 02/06/2007 Japanese-Style Chicken Curry Recipes for this Japanese favorite vary from cook to cook, and often include a host of “secret” ingredients like chocolate, milk, miso, and dashi. 02/17/2010 Spiced Chicken and Chickpea Stew This dish, sometimes called thareed, is similar to chicken curry. Instead of being served over rice, the stew is ladled over torn pieces of flat bread. As the dish sits, the bread soaks up the fragrant liquid. Continue... Issue #116 09/11/2012 Coq au Vin (Chicken in Wine Sauce) This winey chicken braise dotted with pearl onions and button mushrooms is the first French dish many cooks outside France make, and no wonder: It's as simple to prepare as it is elegant to serve. Issue #150 02/11/2012 Csirkepaprikás (Chicken with Paprika) This rustic, rib-sticking chicken stew is full of warming paprika, cumin, and chiles. Pair it with something starchy, like buttered potatoes or Romanian polenta with sour cream. Issue #145 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 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 05/21/2007 Barbecue Gumbo Any scraps of smoked meat can be used to flavor this spirited, Louisiana-influenced gumbo: chicken, pork, even spicy smoked sausage. Issue #27 « Previous 1 2 Next »