Chicken With Savory Sauce Recipes

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CHICKEN SAVOY

A whole chicken cut into pieces and baked with a simple mixture of olive oil, chicken stock, garlic, spices and cheese - topped with balsamic vinegar just before serving. The best Chicken Savoy on the planet is served at the Belmont Tavern in Bloomfield, where it was invented by Stretch himself. Go there, order Savoy for two, and order Zita with pot cheese. They make a wonderful combination. The place is not fancy, but the food is outstanding. This is a recipe to eat with your fingers and get juices on your hands. Yum!

Provided by Joe

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h10m

Yield 4

Number Of Ingredients 8



Chicken Savoy image

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Place chicken pieces in a 9x13 inch baking dish. Pour oil and stock over chicken and sprinkle with garlic. Season with oregano, salt and pepper and top with cheese.
  • Bake in the preheated oven for about 45 to 60 minutes, or until chicken is cooked through and no longer pink inside.
  • Pour vinegar over chicken and serve.

Nutrition Facts : Calories 477.2 calories, Carbohydrate 2.9 g, Cholesterol 178.6 mg, Fat 30.4 g, Fiber 0.2 g, Protein 45.4 g, SaturatedFat 8.2 g, Sodium 389.7 mg, Sugar 1.9 g

1 (2 to 3 pound) whole chicken, cut into pieces
⅛ cup extra virgin olive oil
1 cup chicken stock
1 clove garlic, crushed
1 teaspoon dried oregano
salt and pepper to taste
¼ cup grated Romano cheese
3 tablespoons balsamic vinegar

CHICKEN WITH SAVORY SAUCE

Enjoy chicken in a new way - a sweet and peppery array of flavors; herbs, mushrooms, currants wine and vinegar, all go into making this dish a superb entrée' for your dinner!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 4

Number Of Ingredients 13



Chicken with Savory Sauce image

Steps:

  • Heat oil in 12-inch skillet over medium heat. Cook onions, rosemary, parsley, thyme, garlic and chili in oil 5 minutes, stirring frequently.
  • Add chicken to skillet. Cook about 15 minutes, turning occasionally, until chicken is brown. Add mushrooms, 1/2 cup of the wine and the vinegar. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes or until about half of the liquid has evaporated.
  • Pour remaining 1/2 cup wine over chicken; sprinkle with currants and salt. Cover and simmer about 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Uncover and cook 5 minutes longer to crisp chicken.

Nutrition Facts : Calories 260, Carbohydrate 6 g, Cholesterol 85 mg, Fiber 1 g, Protein 32 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 380 mg

2 tablespoons olive oil
4 medium green onions, sliced (1/4 cup)
2 tablespoons chopped fresh rosemary leaves
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh thyme leaves
2 cloves garlic, finely chopped
1 red jalapeño chili, seeded and finely chopped
6 boneless, skinless chicken thighs or 4 chicken breast halves (about 1 1/4 pounds)
1 cup sliced shiitake or regular white mushrooms (3 ounces)
1 cup dry white wine or chicken broth
1 tablespoon balsamic vinegar
1 tablespoon currants
1/2 teaspoon salt

SAVORY PEACH CHICKEN

Provided by Ellie Krieger

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13



Savory Peach Chicken image

Steps:

  • Heat the oil in a large skillet over a medium-high heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until browned, about 2 minutes per side. Meanwhile combine the brown sugar, soy sauce, rice vinegar and orange juice in a small bowl and set aside. When the chicken is browned, transfer to a plate and set aside.
  • Add the ginger and garlic to the pan and cook, stirring, for 30 seconds. Add the chicken broth, the soy sauce mixture, and the peaches to the pan. Turn the heat up to high and cook, uncovered, for about 6 minutes, stirring occasionally until the sauce is nicely thickened and the peaches soften. Add the chicken back to the pan with the sauce, turn the heat down to moderate-low, cover and cook for about 5 minutes, or until chicken is cooked through.
  • In the meantime, toast the almonds in a dry skillet over a medium-high heat stirring frequently, until golden brown and fragrant, about 2 minutes.
  • Serve the chicken topped with the sauce and sprinkled with the toasted almonds.

1 tablespoon canola oil
4 skinless, boneless chicken breasts, about 1 1/4 pounds
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1/4 cup orange juice
1 teaspoon freshly grated ginger
2 cloves garlic, minced
1/2 cup low-sodium chicken broth
4 large firm-ripe peaches, cut into 1/4-inch slices, or 2 (10-ounce) packages frozen peaches, (about 4 1/2 cups)
2 tablespoons sliced almonds

SAVORY ROASTED CHICKEN

When you want an impressive centerpiece for Sunday dinner or a special-occasion meal, you can't go wrong with this golden chicken. The moist, tender meat is enhanced with a hint of orange, savory and thyme. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 10 servings.

Number Of Ingredients 7



Savory Roasted Chicken image

Steps:

  • Place chicken on a rack in a shallow roasting pan. Carefully loosen the skin above the breast meat. Combine the onion salt, thyme, savory, orange zest and pepper; rub half of the herb mixture under the loosened skin. Rub chicken skin with oil; sprinkle with remaining herb mixture., Bake at 375° until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 2 hours. Let stand for 10-15 minutes. Remove skin before carving. Skim fat and thicken pan juices for gravy if desired.

Nutrition Facts : Calories 197 calories, Fat 8g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 267mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

1 roasting chicken (6 to 7 pounds)
1 teaspoon onion salt
1/2 teaspoon dried thyme
1/2 teaspoon dried savory
1/4 teaspoon grated orange zest
1/4 teaspoon pepper
1 teaspoon vegetable oil

SAVORY CHICKEN DINNER

Chicken and red potatoes baked in a savory sauce. This is a fast and easy dinner. I found this recipe in Taste Of Home Quick Cooking 2005. My future hubby and I really enjoyed this dish we thought it was so tasty. When I made this I made several minor changes to the recipe. I used 3 chicken quarters (bone-in) that I cut into pieces to make a thigh and leg, 8 small red potatoes and 2 small onions. Next time I make this I plan to bump up the onions as we enjoy baked onions. I may add some sliced carrots to the mix.

Provided by internetnut

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 5



Savory Chicken Dinner image

Steps:

  • In a large resealable plastic bag, combine the soup mix and water. Add the chicken and toss to coat.
  • Transfer to a greased 13x9x2-inch baking dish.
  • Bake, uncovered, at 350 for 40-45 minutes or until vegetables are tender and chicken juices run clear, stirring vegetables occasionally.

Nutrition Facts : Calories 366, Fat 8.2, SaturatedFat 2.3, Cholesterol 83.5, Sodium 457.6, Carbohydrate 37.9, Fiber 3.9, Sugar 3.9, Protein 33.8

1 ounce herb with garlic soup mix
3 tablespoons water
4 boneless chicken breast halves (6-8oz each)
2 large red potatoes, cubed
1 large onion, halved and cut into small wedges

SAVORY CHICKEN DINNER

No one would guess that these moist chicken breasts and tender potatoes are seasoned with herb- and garlic-flavored soup mix. The meal-in-one is simple to assemble, and it all bakes in one dish so there's little cleanup. -Leslie Adams Springfield, Missouri

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 5



Savory Chicken Dinner image

Steps:

  • In a large bowl, combine the soup mix and water. Add the chicken, potatoes and onion; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. , Bake, uncovered, at 350° for 40-45 minutes or until vegetables are tender and a thermometer reads 170°, stirring occasionally.

Nutrition Facts : Calories 265 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 620mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges

1 envelope savory herb with garlic soup mix
3 tablespoons water
4 boneless skinless chicken breast halves (6 ounces each)
2 large red potatoes, cubed
1 large onion, halved and cut into small wedges

SAVOURY CHICKEN

One of those dishes that reaps in way more compliments in relation to the effort (what effort?) that went into making it. So good with a mixed greens salad and a rice pilaf. This is also really good on the grill - baste with the marinade a couple of times. Then I like it with cole slaw and corn on the cob.

Provided by evelynathens

Categories     Chicken

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8



Savoury Chicken image

Steps:

  • Arrange chicken in large shallow baking dish.
  • Mix remaining ingredients in large bowl.
  • Pour marinade over chicken.
  • Cover and refrigerate 2-4 hours.
  • Preheat oven to 360F (175C).
  • Bake chicken in marinade until just springy to touch, basting 2-3 times with marinade, about 40 minutes.
  • Transfer chicken to platter.
  • Tent with foil to keep warm.
  • Strain marinade into saucepan.
  • Boil until reduced to 2 cups, about 20 minutes.
  • Serve sauce with chicken.

8 chicken breast halves
2 cups dry red wine
1/2 cup olive oil
1/2 cup soy sauce
1/4 cup firmly-packed brown sugar
2 teaspoons ground ginger
2 cloves garlic, minced
1 teaspoon oregano

ROAST CHICKEN WITH SAVOURY SAUCE

Piquant and delicious Italian style roast chicken

Provided by Carmelita Caruana

Categories     Dinner, Lunch, Main course

Time 1h45m

Number Of Ingredients 15



Roast chicken with savoury sauce image

Steps:

  • Preheat the oven to 200C/gas 6/fan 180C. Carefully loosen the skin over the breast of the chicken and ease a slice or two of the prosciutto and sprig of rosemary under the skin to cover each breast. Choose the fattiest parts of the prosciutto, as the idea is for it to baste the breast meat and keep it from drying out too much. Chop the remaining prosciutto and put it in the cavity of the chicken with the onion, sage and the rest of the rosemary. Use wooden cocktail sticks to close the cavity.
  • Choose a baking dish that will just hold the chicken comfortably, drizzle the base with 1 tbsp of the oil and put in the chicken, breast side up. Pour over the remaining oil and season thoroughly. Roast for 11⁄4 hours, basting from time to time with the white wine, until the juices from the chicken have no trace of blood in them when the thigh joint is pierced with a knife.
  • While the chicken is roasting, start the sauce. Tip the garlic, parsley leaves, livers and anchovies into the bowl of your food processor with the soppressa or salami, if using. Whizz until everything, including the parsley leaves, seems amalgamated.
  • When cooked, lift the chicken on to a carving board, cover with foil and let it rest for 15 minutes. Pour the olive oil from the juices left in the roasting pan into a small saucepan - you should have about 4-5 tbsp. Put the pan over a low heat and gradually add the liver mixture, stirring to blend with the oil. Cook, stirring continuously until the sauce changes from a raw to a cooked colour. Pour in the lemon juice, stir, then add the white wine, and when that has evaporated, add the vinegar. After 10-12 minutes cooking, taste and season with salt and freshly ground black pepper.
  • Return the sauce to the cleaned food processor bowl, give it all a second whiz and return to the pan. Back on the heat, continue to stir and cook the sauce, adding water, a little at a time, until you achieve a velvety texture and a thick pouring consistency. Keep the sauce warm over a pan of simmering hot water while you joint the chicken.
  • Discard the backbone, carve the legs into thighs and drumsticks, and cut each breast into two, so diners get a bit of each. Discard the flavourings from inside the cavity. Add half the chopped parsley and lemon zest to the sauce and pour into a serving bowl, scatter with the rest of the parsley and lemon zest and serve with the chicken.

Nutrition Facts : Calories 690 calories, Fat 45 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 60 grams protein, Sodium 1.9 milligram of sodium

1.2kg maize-fed or free-range chicken
70g packet sliced prosciutto
4 small sprigs fresh rosemary
1 small onion , peeled and quartered
2 sprigs fresh sage
150ml extra-virgin olive oil
150ml dry white wine
1 garlic clove , peeled
a small handful flatleaf parsley leaves, plus 1 tbsp extra chopped parsley to serve
175g chicken livers , trimmed if needed
4 anchovies , preferably salted and rinsed
50g Venetian soppressa or a soft tasty Italian salami , such as salami brianza, optional
1 lemon , finely grated zest and juice
4 tbsp dry white wine
2 tbsp white wine vinegar

SAVORY CHICKEN BREASTS

This is my favorite chicken recipe. It is delicious. My whole family loves it.

Provided by LEAGLE

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 4

Number Of Ingredients 7



Savory Chicken Breasts image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken breasts in a 9x13 inch baking dish. Season with ground black pepper to taste. Top each breast with a slice of cheese.
  • Mix together the soup and milk and pour mixture over chicken. Sprinkle bread crumbs on top and drizzle with melted butter/margarine. Bake covered in the preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown.

Nutrition Facts : Calories 496.8 calories, Carbohydrate 27.1 g, Cholesterol 124.7 mg, Fat 24.1 g, Fiber 1.2 g, Protein 40.9 g, SaturatedFat 12.6 g, Sodium 895.8 mg, Sugar 3.2 g

4 skinless, boneless chicken breast halves
ground black pepper to taste
4 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
¼ cup milk
1 cup dry bread crumbs
3 tablespoons butter, melted

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