• 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

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• 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

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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, Pancetta, and Rosemary

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• 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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