• 4 tablespoons Garlic Sauce (recipe follows)
• 2 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 2 tablespoon hot chile paste (we used Louisiana Pepper Exchange Cayenne)
• 1 tablespoon finely chopped fresh rosemary leaves
• 1 teaspoon ground cumin
• 4 chicken quarters (about 4 pounds)
• 1½ pounds russet potatoes
• 1 tablespoon olive oil
• salt and pepper to taste
• 1 tablespoon honey
• Fresh Green Sauce, for serving (recipe follows)

Galic Sauce:

Take care adding the oil to this sauce, especially up front. If you add it too quickly it will not emulsify. It’ll still be tasty, but saucy instead of thick.

• 1 cup freshly peeled garlic cloves, trimmed
• 1 teaspoon kosher salt plus more to taste
• ⅓ cup fresh lemon juice
• 4 cups canola oil
•  

Fresh Green Sauce:

• ¼ cup canola or other neutral oil
• 1 teaspoon cayenne pepper or to taste
• 1 bunch fresh cilantro leaves and tender stems, roughly chopped
• ½ cup Garlic Sauce (recipe follows)
• ¼ cup coarsely chopped jalapeño peppers or to taste
• 3 tablespoons sour cream, preferably Mexican crema
• 1 tablespoon lime juice
• 1 teaspoon lime zest
• salt to taste

Firecracker Chicken

Click image to enlarge

• 3 tablespoons olive oil, divided
• Juice of 2 lemons, divided
• 3 tablespoons fresh chopped rosemary, divided
• ½ teaspoon salt, divided
• ½ teaspoon freshly ground black pepper, divided
• 12 (4- to 5-ounce) bone-in, skin-on chicken thighs
• 6 ripe (but not overripe) peaches, peeled if desired, cut in half, and pitted
• 1 small red onion, sliced thick enough that they hold their shape on the grill
• 12 ounces mixed chiles, cut into large enough chunks or rounds that won't fall through the grates
• 1 recipe Spiced Honey (follows), for drizzling
• ½ cup torn fresh mint leaves, for garnish

Spiced Honey

• ½ cup honey
• 1 tablespoon cracked black pepper
• 1 teaspoon coriander seeds, crushed
• 1 teaspoon fennel seeds
• 1 teaspoon salt

Grilled Chicken Thighs with Peaches, Chiles, and Spiced Honey

Click image to enlarge

• Olive oil or canola oil for coating
• 2 Tbsp sweet paprika
• 2 Tbsp ground sage
• 1 Tbsp dried rosemary
• 1 Tbsp garlic powder
• ½ tsp cayenne pepper
• Salt and freshly ground black pepper
• 1 chicken, 3-4 pounds, cut into serving pieces: 4 bone-in or boneless chicken breast halves; or 12 bone-in or boneless chicken thighs
• 1 large handful wood chips or chunks, soaked for 30 minutes and drained

Grilled Chicken with Herb Rub

Click image to enlarge

• 3 medium onions, chopped (about 2½ cups)
• ½ cup vegetable oil
• 1 large russet (baking) potato, peeled and diced (¼ inch)
• 3 garlic cloves, minced
• 1 fresh jalapeno chile, seeded and minced fine (wear rubber gloves)
• ¼ cup all-purpose flour
• 3 cups low-sodium chicken broth
• 2 cups heavy cream
• 3 plum tomatoes, seeded and cut into ¼-inch dice (about 1 cup)
• 2 cups fresh or frozen corn kernels
• 1 cup shredded Monterey Jack cheese (about 4 ounces)
• 1 tablespoon chopped fresh flat-leaf parsley
• ½ canned chipotle chile in adobo sauce, finely minced (about 1 teaspoon)
• 1½ whole boneless smoked chicken breasts (about 1 pound), skin and fat removed and meat cut into ½-inch dice

Smoked Chicken Chowder

Click image to enlarge

Sauce

• 2 tablespoons extra-virgin olive oil, divided 2 garlic cloves, minced
• ¾ teaspoon kosher salt
• ¼ teaspoon dried oregano
• Pinch red pepper flakes
• 1 (28-ounce) can crushed tomatoes
• ¼ teaspoon sugar
• 2 tablespoons chopped fresh basil

–––––

Chicken

• 2 (6- to 8-ounce) boneless, skinless
• chicken breasts, trimmed
• 1 teaspoon kosher salt
• 2 ounces whole-milk mozzarella cheese,
• shredded(½ cup)
• 2 ounces fontina cheese, shredded (½ cup)
• 1 large egg
• 1 tablespoon all-purpose flour
• 1½ ounces Parmesan cheese, grated (¾ cup)
• ½ cup panko bread crumbs
• ½ teaspoon garlic powder
• ¼ teaspoon dried oregano
• ¼ teaspoon pepper
• 1/3 cup vegetable oil
• ¼ cup torn fresh basil

Chicken Parmesan

Click image to enlarge

• 2 large boneless skinless chicken breasts (about 8 ounces each)
• Kosher salt and freshly ground black pepper 
• 1 large lemon 
• 1/4 cup all-purpose flour 
• 1 tablespoon olive oil 
• 6 tablespoons unsalted butter 
• 5 large cloves garlic, thinly sliced 
• 1/2 cup dry white wine 
• 1/4 cup brined capers, drained 
• 1/4 cup flat-leaf parsley leaves, roughly chopped 

Chicken Piccata

Click image to enlarge

• 1 fryer, cut into pieces
• ½ cup cooking oil
• ½ cup flour
• 1 large onion, chopped
• 3 quarts chicken stock
• salt, pepper, and garlic powder to taste
• parsley and shallots

Dumplings:

• 2 cups self-rising flour
• ¼ cup parsley chopped
• 1 egg
• 3 tablespoons melted butter
• 1 cup milk

Cajun-Style Chicken and Dumplings

Click image to enlarge

• 6 tablespoons(¼ stick) butter, divided
• 3 large eggs
• 3 tablespoons honey Dijon mustard
• 2 cups panko
• 1 ½ cups grated Parmesan cheese (about 4½ ounces) 1 ½ teaspoons salt
• 1 teaspoon ground black pepper
• 6 skinless boneless chicken breast halves, butterflied
• 1 large bunch watercress, thick stems trimmed Asparagus with Sauce Maltaise (see recipe below)

Asparagus with Sauce Maltaise

• 4 large egg yolks
• ¼ cup water
• 2 tablespoons fresh lemon juice
• 1½ cups (3 sticks) butter, melted, very hot
• 1 teaspoon grated orange peel
• ¼ pounds medium asparagus spears, tough ends trimmed

Parmesan-Crusted Chicken and Asparagus with Sauce Maltaise

Click image to enlarge

• 4 tablespoons toasted sesame oil
• 1 2-inch piece fresh ginger, peeled and sliced into 12 thin coins
• 8 garlic cloves, smashed and peeled
• 1 bunch (about 8) scallions (white and green parts), cut into 2-inch lengths
• 3 to 4 dried red chiles, or ½ teaspoon red chile flakes
• ½ cup unsalted roasted cashews
• 6 boneless chicken thighs (about 2 pounds; preferably with skin on, but off is okay), cut into 2-inch chunks
• 1/3 cup rice wine or dry sherry
• 3 tablespoons dark soy sauce or tamari
• 4 pitted dates, thinly sliced
• 3 cups fresh basil or cilantro leaves, or a combination
• Rice vinegar or fresh lime juice to taste, for serving

Sesame Chicken with Dates and Cashews

Click image to enlarge

• 8 (5-to 7-ounce) bone-in chicken thighs, trimmed
• Salt and pepper
• 1 tablespoon extra-virgin olive oil, plus extra for drizzling
• 2 ounces pancetta, chopped fine
• 5 garlic cloves, peeled and smashed
• 2 (15-ounce) cans cannellini beans, rinsed
• ½ cup water
• 2 sprigs fresh rosemary
• 1 tablespoon chopped fresh parsley

Braised Chicken Thighs With White Beans, Pancetta, and Rosemary

Click image to enlarge