• 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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• 1 (11-ounce) can shoepeg corn
• 1 cup yellow cornmeal
• ½ cup flour 
• 2 tsps baking powder
• 1 tsp salt
• 2 tbsps sugar
• 1 egg, beaten
• 5 tbsps melted butter, divided
• ¾ cup milk
• 4 chicken leg quarters
• ½ cup diced onions
• ½ cup diced celery
• ½ cup diced red bell peppers
• 1 tbsp minced garlic
• 6 cups water
• ¼ tsp rubbed sage
• ⅛ tsp dried basil leaves
• ⅛ tsp dried thyme
• ¼ cup minced pimientos
• ¼ cup sliced green onions
• ¼ cup chopped parsley
• 1 pint oysters with liquid, optional
• salt and black pepper to taste

Shoepeg Corn Bread Dressing

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• 3 boneless, skinless chicken breasts, cubed (about 2 pounds) 
• 6 cups chicken stock
• Bouquet garni (3 sprigs of parsley, 2 sprigs of thyme, 1 bay leaf, preferably fresh, 6 black peppercorns, tied together in cheesecloth) 
• 2 cups unbleached all-purpose flour 
• 2 tablespoons finely grated Parmigiano-Reggiano cheese (about 1/2 ounce), plus more for garnish 
• 1 tablespoon baking powder 
• 1 tablespoon chopped fresh flat-leaf parsley
• Coarse salt and freshly ground black pepper
• 1 cup whole milk
• 3 tablespoons unsalted butter 
• 1 tablespoon canola oil
• 1 onion, preferably Vidalia, chopped 
• 3 carrots, cut into 1/2-inch rounds 
• 1 large sweet potato, peeled and cut into 1/2-inch cubes
• 2 cloves garlic, finely chopped 
• 10 ounces fresh baby spinach 
• 1/2 teaspoon red pepper flakes (optional)

New Southern Chicken and Herb Dumplings

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QUICK PIRI-PIRI MARINADE 

• 2 cups (16fl oz/500 ml) olive oil 
• 1 tablespoon red pepperflakes 
• ½ cup (4fl oz/125 ml)fresh lemon juice 
• 3 cloves garlic, smashed

• 4 broiler chicken halves, about 1 lb (500 g) each 
• 3 tablespoons unsalted butter
• 1 tablespoon minced garlic
• salt and freshly ground black pepper to taste

Grilled Chicken on a Spit

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• 4 ears corn, shucked and cleaned
• 1 pint ripe grape tomatoes, halved
• 1 - 2 hot peppers, minced (optional)
• 3 green onions, thinly sliced
• cane or champagne vinegar
• olive oil
• salt and pepper
• 4 boneless, skinless chicken breasts
• Cajun or Creole seasoning
• about 1/2 cup plain flour
• 2 tablespoons butter

Chicken over Grilled Corn Salad

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• 1/2 cup (1 stick) butter or margarine
• 6 chicken leg quarters or breast quarters
• ¼ cup all-purpose flour
• 1 bunch green onions, finely chopped (white and green parts)
• 1 large yellow onion, finely chopped
• 5 cloves garlic, minced
• 1 (8-ounce) can tomato sauce or diced tomatoes
• 4 cups water
• 2 bay leaves
• 1/4 teaspoon dried thyme leaves, or 1 teaspoon chopped fresh thyme
• 2 pounds whole fresh or frozen (thawed) okra
• salt and black pepper to taste

Note: Fresh thyme is best, dried will do but get leaves not the ground thyme. Canned whole or diced tomatoes are better quality, puree if you prefer sauce consistancy.

Creole Chicken With Okra

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• 4 slices thick-cut smoked bacon 
• 1 large onion, finely chopped
• 1 celery stalk, thinly sliced
• 4 garlic cloves, finely chopped
• 2 cups chopped Creole tomatoes
• 2 tablespoons tomato paste
• 1 cup water 
• ¼ cup thinly sliced fresh basil, divided  
• ¼ cup minced fresh flat-leaf parsley, divided
• salt and pepper
• 3 tablespoons Cajun Power Garlic Sauce*
• 2 tablespoons vegetable oil  
• 4 boneless, skinless chicken breasts
• Creole or Cajun seasoning 

Chicken with Smoked Bacon and Creole Tomato Sauce

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• 2 cups buttermilk 
• 2 cloves garlic, crushed through a press 
• Salt
• 1 teaspoon crumbled dried rosemary I tsp dried marjoram
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/8   cayenne pepper
• 2 smll chickens, 3 pounds each, cut into serving pieces
• 2 1/2 cups all-purpose (plain) flour
• Canola oil for frying

Fried Chicken with a Buttermilk Crust

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