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
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
SAVORY DIET CHICKEN
Very simple, healthy and delicious! The amounts are up to you! (Note: As a general guide, one serving would consist of one chicken breast with 1 to 2 of each of the vegetables). Easy and flexible!
Provided by S.G.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 9x13 inch baking dish, place the chicken breasts. Add the potatoes, bell peppers, carrot and onion, all cubed or quartered. Sprinkle all liberally with Worcestershire sauce and a dash of paprika. Cover dish and bake in the preheated oven for 1 1/2 hour. That's it! Enjoy!
Nutrition Facts : Calories 424.6 calories, Carbohydrate 67.1 g, Cholesterol 68.4 mg, Fat 2.1 g, Fiber 10.1 g, Protein 35.2 g, SaturatedFat 0.6 g, Sodium 123 mg, Sugar 7.8 g
CHICKEN SAVOY
I originally got this recipe off of Allrecipes. We love it. I serve it with Fettucini Alfredo, crusty bread and a salad. It is an easy and quick meal!
Provided by JandJsmom
Categories Meat
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Place chicken into 9x13 baking dish.
- Pour in chicken broth.
- Cover each breast with olive oil.
- Then cover each breast with garlic, salt, pepper and oregano.
- Cover each piece of chicken with the romano cheese.
- Bake uncovered for 45 mins.
- or until juices run clear.
Nutrition Facts : Calories 271.9, Fat 17.1, SaturatedFat 2.7, Cholesterol 75.5, Sodium 364.6, Carbohydrate 1.8, Fiber 0.7, Sugar 0.3, Protein 26.8
SAVORY PEACH CHICKEN
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.
SAVORY CREPES WITH CREAMY CHICKEN, HAM AND MUSHROOM FILLING
Steps:
- Preheat the oven to 400 degrees F. Butter a glass 9 by 13-inch baking dish and set aside.
- In a medium saucepan, melt 4 tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly, until thickened into a pale blond roux, 2 to 3 minutes. Add the hot stock in a steady stream, whisking to incorporate. Bring to a simmer and cook, stirring frequently with a heavy wooden spoon until thick. Add 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and stir to incorporate. Slowly whisk in the cream and simmer, stirring, until well incorporated and thickened. Remove from the heat and very lightly film the top with the milk to prevent a skin from forming.
- In a large saute pan or skillet, heat the remaining 2 tablespoons of butter over medium-high heat. Add the diced chicken, season lightly with Essence, and cook, stirring, until lightly browned and cooked through, about 4 minutes. Remove with a slotted spoon. To the fat and juices in the pan add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring, until they have given off their water and are starting to color, 3 to 4 minutes. Add the ham and cook, stirring, for 1 minute. Add the sherry and bring to a boil, stirring to deglaze the pan. Add the tarragon and green onions, and return the chicken to the pan. Stir well to blend and cook until the sherry has evaporated. Reduce the heat to low and stir in enough of the cream sauce to bind and thicken, 1 to 1 1/2 cups. Remove from the heat and let cool slightly.
- Place the crepes on a work surface. One at a time, spoon the filling along the bottom third of each crepe, about 3 tablespoons per crepe, and roll into a cylinder to enclose the filling. Place, seam side down, in the prepared baking dish. Repeat with the remaining crepes.
- To the remaining cream sauce, add the Gruyere and stir to incorporate. Spoon the sauce evenly over the crepes. (NOTE: The crepes can be tightly covered with plastic wrap and refrigerated for 1 day or frozen for 3 days at this point. Bring to room temperature before baking.)
- Bake until warmed through and the top starts to become bubbly, 15 to 20 minutes. Remove from the oven and top with the Parmesan. Bake until the cheese is melted and the topping is golden brown, 5 to 10 minutes.
- Remove from the oven and place in a chafing dish holder or on trivets. Serve hot, 1 to 2 crepes per person.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Whisk together the flour, eggs, milk, and 4 1/2 teaspoons of the butter to form a smooth, thin batter. Refrigerate for at least 1 hour before proceeding.
- Heat a heavy 6-inch skillet or crepe pan over medium-high heat. When hot, brush with a light coating of the remaining butter. Ladle about 1/4 cup of crepe batter into the pan, tilting the skillet to evenly coat the pan with batter. Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes. Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds. Transfer to a plate and cover loosely with waxed paper to keep warm. Repeat with remaining batter.
- Assemble as directed in the Creamy Chicken and Mushroom Crepes. (Alternatively, make ahead and when cool, layer between sheets of waxed paper and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 3 days.)
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
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
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
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
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