• ½ cup diced smoked sausage
• 1 tablespoon olive oil
• 2 boneless, skinless chicken breasts, cubed
• ⅓ cup Rotel tomatoes
• 1½ tablespoons minced garlic
• ⅓ cup chopped parsley
• 1 10½ ounce can cream of celery soup
• 1 cup heavy cream
• pinch of dried oregano
• pinch of dried basil
• Tony Chachere’s or other Creole seasoning, to taste
• 1 1-pound package herb and cheese tortellini, cooked according to package directions and drained

Herb and Cheese Tortellini

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• ¼ cup vegetable oil
• 8 bone-in, skin-on chicken thighs
• 4 cups fresh corn kernels, cobs scraped and liquid reserved
• 2 tablespoons heavy cream
• 3 cups chopped onion
• ⅔ cup chopped green bell pepper
• 2 large ripe tomatoes, chopped
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• salt and pepper to taste

Chicken and Corn Maque Choux

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Barbecued Chicken

• 2 cups Abercrombie Sauce (recipe follows)
• 1 whole chicken, cut into 8 pieces

Abercrombie Sauce

• ¾ cup butter
• 1 quart apple cider
• 1 cup water
• 2 teaspoons Dijon mustard
• 1 medium onion, chopped
• ½ cup Worcestershire sauce
• 1 cup tomato sauce
• 1 cup chili sauce
• Juice of 1 lemon
• Grated rind of ½ lemon, no white attached
• 2 garlic cloves, finely chopped
• 1 teaspoon granulated sugar

Barbecued Chicken

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• 3 cups chicken broth
• 1 pinch saffron 
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 4 to 6 cloves garlic, chopped
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• cayenne pepper
• 1½ cups rice
• 1½ pounds boneless, skinless chicken thighs, cubed
• salt, black pepper, and cayenne pepper to taste
• chopped parsley for garnish

Chicken Paella

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• 1 16-ounce package frozen field peas with snaps
• 1 10-ounce package frozen vegetable gumbo mix, thawed
• 1 16-ounce package frozen baby gold and white whole kernel corn, thawed
• 2 teaspoons chicken bouillon granules
• 4 teaspoons Creole seasoning, divided
• 1½ teaspoons paprika
• 6 skinned, bone-in chicken thighs (about 2½ pounds)

Creole Chicken with Field Pea Succotash

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• 4 bone-in, skin-on chicken thighs
• salt and pepper to taste
• 1 tablespoon butter
• 1 teaspoon pressed garlic
• 1 teaspoon dried herbs: Rosemary, oregano, thyme, etc.
• ½ pound baby potatoes, halved if large
• 1 small onion, peeled, halved lengthwise, and sliced ½ inch thick crosswise
• 1 cup grape tomatoes, halved
• 1 tablespoon garlic, chopped
• 1 tablespoon olive oil

Slow-Roasted Chicken Thighs

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• 4 tablespoons (2 fl oz/60 ml) olive oil 
• 8 ounces (250 g) white or brown mushrooms, brushed clean and sliced 
• kosher salt and freshly ground pepper 
• 10 ounces (315 g) spinach leaves, tough stems removed 
• 4 boneless, skinless chicken breasts, about 2 pounds (1 kg) total 
• ½ cup (2½ ounces/75 g) all-purpose flour
• 1 cup (4 oz/125 g) plain dried bread crumbs 
• 2 large eggs 
• 3½ cups (28 oz/875 g) prepared 
• marinara sauce 
• 8 oz (250 g) fresh mozzarella cheese, 
• preferably buffalo, thinly sliced 
• 6 tablespoons (1 ½ oz/45 g) freshly grated Parmesan cheese

Chicken Parmesan with Sautéed Mushrooms and Spinach

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• 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

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• 1 medium onion, finely chopped or grated
• 1/2 bell pepper, finely chopped
• 4 tablespoons butter
• 5 tablespoons flour
• 1 cup cold milk or chicken stock
• salt and pepper to taste
• 1 tablespoons Lea & Perrins
• juice of 1/2 lemon
• 2 cups chopped or ground cooked chicken
• cooking oil for frying
• 1 egg beaten with 2 tablespoons cold water
• bread or cracker crumbs
• lemon wedges for serving

Chicken Croquettes

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• 1 (4-to 5-pound) chicken, cut into 8 pieces
• Coarse salt and freshly ground black pepper 
• 2 tablespoons unsalted butter 
• 1 tablespoon canola oil 4 cloves garlic, crushed 
• 1 cup red wine vinegar 
• 1 (15-ounce) can whole tomatoes, crushed, with liquid 
• 1 cup chicken stock or reduced-fat, low-sodium chicken broth 
• 1 bay leaf, preferably fresh 
• 2 sprigs of flat-leaf parsley 
• 2 sprigs of thyme 

Chicken Fricassee with Garlic and Red Wine Vinegar

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