• 2 tablespoons chopped garlic 
• 2 tablespoons Dijon mustard 
• 2 tablespoons dry white wine
• 1 tablespoon soy sauce
• 2 tablespoons olive oil
• 1 teaspoon Tabasco hot pepper sauce 
• 1 teaspoon herbes de Provence
• ½ teaspoon salt
• 1 chicken, about 3½ pounds

Roasted Split Chicken with Mustard Crust

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• 4 tablespoons butter, in all
• 3½ pounds leg quarters
• 2 stalks celery, thinly sliced
• 1 large carrot, sliced
• 1½ cups finely diced onion
• 8 cups chicken stock
• 2 teaspoons chicken base
• hot cooked egg noodles, soft boiled eggs, parsley, for serving

Chicken Noodle Soup

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• 3 tablepoons balsamic vinegar
• 2 tablespoons honey
• 1½ tablespoons dark brown sugar
• 1 tablespoon chopped rosemary
• 1 tablespoon olive oil
• 2 teaspoons Dijon mustard
• 2 cloves garlic, chopped
• 8 chicken drumsticks, about 1½ pounds

Balsamic, Honey and Rosemary Drumsticks

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• 2 cups russet potato cubes, ⅓- to ½-inch dice
• 4 boneless, skin-on chicken breasts
• granulated garlic, granulated onion, and salt and pepper to taste
• 1 teaspoon cooking oil
• 4 tablespoons butter
• vegetable oil, for frying
• 4 cloves garlic, minced
• 1 cup diced onion
• 8 ounces button mushrooms, thinly sliced
• ½ teaspoon thyme
• 1 bunch green onion tops, thinly sliced
• 8 ounces ham, diced
• ¼ cup chicken broth
• 2 tablespoons chopped fresh parsley
• Béarnaise Sauce (recipe here)

Chicken Pontalba

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2 tablespoons unsalted butter 

• 2 tablespoons olive oil 
• 8 small bone-in, skin-on chicken thighs, about 2½ pounds (1.25 kg)total 
• Kosher salt and freshly ground pepper 
• 40 cloves garlic, peeled but left whole 
• ¼ cup (2 fl oz/60 ml) dry white wine 
• ¾ cup (6 fl oz/180 ml) low-sodium chicken broth 
• 6 red-skinned potatoes, about ¾ pound (375 g) total, scrubbed but not peeled, quartered 
• 6 fresh thyme sprigs

Chicken with 40 Cloves of Garlic

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• 1¼ lb (625 g) boneless, skinless chicken breasts 
• 2 teaspoons canola oil 
• 2 teaspoons ground cumin 
• 2 teaspoons chili powder 
• 1/2 teaspoon kosher salt 
• 6 oz (185 g) corn tortilla chips 
• black beans, as desired
• 6 oz (185 g) Monterey Jack cheese, shredded
• 2 ripe tomatoes, diced 
• 1 ripe avocado, pitted, peeled, and cut into ½-inch (12-mm) cubes 
• pickled jalapeños, to taste
• 1/2 cup sour cream

Chicken Taco Nachos

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Chicken and Smoked Sausage Gumbo

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• 1¼ cups chicken broth 
• 1/2 cup long-grain white rice 
• Salt and pepper 
• 4 (5- to 7-ounce) bone-in chicken thighs, trimmed 
• 1 teaspoon vegetable oil 
• 1 small onion, chopped fine 
• 2 garlic cloves, minced 
• 3/4 teaspoon minced fresh thyme or ½ teaspoon dried 
• 1/4 cup dry white wine 
• 2 tablespoons chopped fresh parsley 

Chicken and Rice

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Filling

• 2 teaspoons unsalted butter 
• 2 tablespoons finely chopped yellow onion
• 1 teaspoon minced garlic 
• 3/4 pound spinach, stems removed and chopped
• 3 tablespoons drained and chopped, oil-packed sun-dried tomatoes
• 2 tablespoons freshly grated good-quality Italian Parmesan cheese Salt and ground white pepper
• 4 skinless, boneless chicken breast halves, about ¼ pound each
• 4 thin slices Emmentaler cheese
• 2 tablespoons canola oil
• 1/2 cup all-purpose (plain) flour

Mushroom-Wine Sauce

• 2 teaspoons unsalted butter
• 1/8 cup thinly sliced yellow onion
• 1/2 pound fresh white mushrooms, stems removed and thinly sliced
• 1/4 cup fruity Italian white wine
• 1/2 cup meat or vegetable stock
• 1/4 cup heavy (double) cream
• Salt, ground white pepper and freshly grated nutmeg

Stuffed Chicken Breasts in Mushroom-Wine Sauce

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• 1 pound fresh or frozen sliced okra
• 3 tablespoons oil plus ¼ cup oil
• ¼ cup flour
• 1 peeled and diced fresh tomato
• ¾ cup chopped onion
• ⅓ cup celery
• 2 tablespoons chopped bell pepper
• 2 cloves mashed garlic
• 1½ quarts chicken broth
• 2 cups cooked chicken 
• salt, pepper, and cayenne
• hot cooked rice, for serving

Chicken Okra Gumbo

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