• 2 pounds bone-in, skin-on chicken thighs
• olive oil as needed
• barbecue sauce (recipe follows)

Brine:

• 2 quarts water
• 1 cup salt
• ¾ cup brown sugar
• ¼ cup apple cider vinegar
• ¼ cup granulated onion
• ¼ cup granulated garlic
• ¼ cup cayenne pepper (optional)

BBQ Sauce

• 1 cup coarsely chopped onion
• 4 cloves  garlic, chopped
• 1 small carrot, chopped
• 2 tablespoons butter
• 1 teaspoon ancho chile powder
• 1 tablespoon smoked paprika
• 1½ cups ketchup
• 3 tablespoons molasses
• 3 tablespoons cane syrup
• 3 tablespoons cane or apple cider vinegar
• 2 tablespoons Creole mustard
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• salt, pepper, and cayenne to taste

BBQ Chicken Thighs

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• all-purpose flour, for rolling out the dough 
• 1 box (17.3 ounces) frozen puff pastry, both sheets thawed according to package directions
• 2½ cups shredded cooked chicken (rotisserie chicken is fine)
• 1 cup pesto sauce, home made or good-quality store-bought
• 1 cup frozen peas, unthawed 
• 1 large egg, beaten 
• 2 tablespoons grated Parmesan cheese 
• Freshly ground black pepper

Pesto Chicken Turnovers

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• ½ cup vegetable oil
• 1 cup all-purpose flour
• 4 quarts water
• 2 or 3 large onions, chopped
• 2 cloves garlic, chopped
• ¼ cup finely chopped parsley
• ½ cup chopped celery
• salt and pepper to taste
• 1 pound sliced okra, fresh or frozen
• 3 pounds boneless skinless chicken, cut into chunks
• 1 pound smoked pork sausage, sliced
• 1 pound crawfish tails (optional)
• hot cooked rice, filé, for serving

Chicken and Sausage Gumbo with Crawfish

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• 2 tablespoons olive oil
• 2 cups chopped onion
• ¼ cup chopped garlic
• 8 cups chicken stock, or more as needed
• 3 pounds country-style pork ribs OR 2 pounds boneless, skinless chicken
• salt
• 3 bay leaves
• 2 tablespoons dried oregano, plus more for garnish
• 1 tablespoon coarsely ground black pepper
• 1 tablespoon ground cumin, lightly toasted
• 2 15-ounce cans hominy, white or golden
• 5 large dried chiles, such as guajillo, ancho, pasillo

Garnish:

1 white onion, thinly sliced and soaked in ice water, chopped cilantro, chopped cabbage or lettuce, lime wedges, sliced radishes, diced jalapeño peppers, diced avocado, corn tortilla chips, for garnish

Red Posole

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• 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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