Soupe aux marrons (Chestnut soup) - Untested

French Country Cooking by Elizabeth David, pg 39
https://www.femmesplus.fr/recettes-potage-a-la-puree-de-perdrix.20787.722.html

From the Pyrenées

2 slices of crusty bread (about 1 cup, cubed)
2 Tbsps butter
40 chestnuts
6-8 cups of Chicken stock
1 Roast Partridge (or 18oz of cooked chicken or pheasant)

To make the croutons:

1. Over medium heat melt the 2 Tbsps of butter in a small pan (level of butter should be 1/4 inch) and allow it to heat up completely so that when a cube of bread is put in, it will quietly sizzle.
2. Add the bread cubes and fry, stirring constantly so they brown evenly, about 30 seconds to 1 minutes. 
3. Burns easily!
4. Strain off the extra fat. 
5. With a slotted spoon remove the croutons and divide croutons between two plates.

To make the soup:

1. Cut an X at the top of each chestnut and dry roast them in a 300F oven for 15 minutes. Remove the tough shell and peel away the thin inner membrane to reveal the creamy flesh (do this while still quite warm or it all becomes brittle and difficult to work). 
2. Cook the chestnuts in the stock for 2 hours.
3. Meanwhile, pound the meat in a mortar or pass through a meat grinder or use a food processor to turn into a paste.
4. Once the chestnuts are cooked, add the meat, mix thoroughly and pass through a sieve.
5. Return the soup to the pan and bring to a boil to reheat.
6. Serve with the fried croutons on top.

Chicken Baked in Cream (A Very Slow Recipe) - Test 3

From Ben's book fragment on Pennsylvania Dutch cookery - pg 15
http://www.geniuskitchen.com/recipe/chicken-breasts-in-cream-sauce-68533

1 - An interesting first try. I added onion and garlic, and it was good, and it appears to be a good base to build on. I felt like the sauce was too thick and sort of gelatinous because of the extra flour, but Ben liked it. I think there are two possible ways of making it better for me: A) decreasing the amount of flour and/or B) taking the chicken out and whisking the sauce since the bottom was somewhat browned while the top wasn't. ALSO, the recipe indicates 350F for 2 hours, which is either way too hot or way too long. The meat seemed moist (the chicken had been brined) but was obviously more than done. I think I'll try reducing the temp for the longer time to see, otherwise, if a higher temp for not as long has the same or better results, there's no point in complicating things. Am I right?
2 - This is in fact a very good and simple recipe. The cream takes on the chicken flavor and makes a delicious sauce. The timing is still weird - this time I baked it at 350F but only for an hour, and the meat came out super cooked. It wasn't dry, though, just very soft and the pieces looked strangely deflated. Oh, and the cream sauce didn't really mix well when I tried to whisk it at the end, so I'm not sure if anything should be done, there. It would be a shame to have to add something like flour or arrowroot powder to try and smooth it. I admit I did it kind of half-heartedly, so I'll try to be more mindful next time.

3 - I made it again at 350F and took it out as soon as the chicken was fully cooked, but then the cream didn't have the richness of flavour. I think the long slow cooking is important to get the meat to release flavour and for the cream to thicken. THEN, with the cream sauce I'd saved and frozen from the last two times I'd made it from scratch, I browned the chicken and instead of frying onion and adding new cream, I just used the old cream sauce, and it worked perfectly. I wonder how often I can do that safely and before the flavour changes too much?

4 - I did not use the old cream, but I did make this again, and oh my good lord it is such a good recipe! It's amazing how flavorful it becomes with so few and simple ingredients. I removed 'sour cream' as an option since I don't tend to buy the stuff - unless I can figure out how to make it. But I do wonder what yogurt would be like, like with another recipe I have somewhere with lamb and I think there's another with pork...

1 chicken, cup up into 8 pieces, brined in salt water for at least 8 hours (see NOTE)
1/2 1/4 cup flour
1 1/2 tsp salt
1/4 tsp pepper
3 Tbsps. (42gr) butter
1 onion, chopped fine
1 clove garlic, minced
1 1/2 cups cream 

1. Pre-heat the oven to 350F. 300F.
2. Sprinkle the chicken pieces with salt and pepper and dredge in flour.
3. Melt butter in a large oven-ready pan and fry the chicken until golden brown on all sides.
4. Remove the chicken and set aside; add the onion and fry until starting to soften (this is just to remove the pungency of the onion) then add the garlic and turn off the heat.
5. Place Return the chicken in a casserole to the pan and pour the cream over it.
6. Cover and bake (in a moderate oven) for 2 hours.
7. Serve with gravy made from the pan fryings left after frying the chicken. Once the chicken thighs register 175F on a meat thermometre, remove from the pan and set on a plate; whisk the cream sauce to combine into a smooth sauce and pour over the chicken to serve.

NOTE: To make a simple brine, the ratio is 3/4 cup salt to 16 cups of water. Add herbs and spices if desired.

Test 2 - Chicken in Caraway Sauce

Another recipe to convert from skinless, boneless chicken breasts to whole chicken cut into pieces. And the sauce is awesome!

1 - I think it worked well. Both of us were a bit wan tonight, so I'm looking forward to trying it again.
2 - Graduated to Test 1.
3 - Did it again to great success, but played a bit with the relationship between browning the chicken and making the sauce.

1/4 cup butter or vegetable oil
1 whole chicken cut into pieces
salt and pepper to season
3/4 cup beef broth

1. Melt the butter in a sauté pan. Season the chicken pieces with salt and pepper, and brown well on all sides, 5 minutes, working in batches if necessary. 
2. Add the broth, turn the chicken pieces, and cook gently for 15 minutes.
3. Turn the chicken again, cover, and continue cooking until the chicken is tender, 15 minutes more, or until white meat reaches 165-170F and dark meat 180F. 
4. Remove the chicken to a serving dish and allow to rest while making the sauce. Pour the remaining broth and measure out 1/2 cup (if the liquid reduced too much, add a bit of broth. If there is too much broth, boil it down before continuing with the sauce).

For the sauce
1 Tbsp oil
1 onion or 2 medium shallots, minced
OPTIONAL: 1 Belgian endive or 5 large Romaine lettuce leaves, cut cross-wise, in thin strips
2 Tbsps. apple cider vinegar
1 tsp. caraway seeds
1/2 cup beef stock
1/2 cup heavy cream or crème fraîche
1 tsp. Dijon mustard
Salt and pepper, to taste

1. Over medium heat, cook the onion or shallots (and leaves if using) in the oil until softened, 2-3 minutes. Add the caraway seeds and continue cooking until the onion or shallots are lightly browned, an extra 1-2 minutes.
2. Add the cider vinegar and bring to boil, scraping up any browned bits from the bottom of the skillet with a wooden spoon (remember, browned bits = flavor!).
3. Add the stock and cream; bring to a boil, stirring occasionally, until slightly thickened and reduced to a generous 1/2 cup, about 5 minutes. Stir in the Dijon mustard; season to taste with salt and pepper.
4. Return the chicken to the pan, coat with the sauce, and allow to reheat if the chicken has been resting for more than 10 minutes.
5. Serve and enjoy!

Test 1 - Apple and Pork Stuffed Roast Chicken

In translating a recipe for stuffing from Dorothy Heartley's fascinating book Food In England, I developed this roast chicken recipe. Its calorie density makes it definitely good for a hard-working farmhouse crew in the cold of winter.

1 whole chicken
2 Tbsps of bacon fat; or 3 slices bacon
A dozen small onions
5-8 boiled potatoes
Salt and Pepper
1 recipe of Pork and Apple Stuffing

1. Pre-heat the oven to 400F.
2. Meanwhile, if you don't have bacon fat on hand, render the baconslices for their fat over medium heat. If you do have bacon fat on hand, melt it gently in a large pan - no cooking is involved, it just needs to be in liquid form.
3. When peeling the onions, cut off only the brown dry bit of the basal plate and then cut them in quarters so that the layers of onion stay together while roasting.
4. Season the chicken well with salt and pepper.
5. Stuff the bird with the Porc and Apple Stuffing, as full as you can, from both ends. There is no need to truss the bird and it's ok if the stuffing spills out a bit, but it should be moist enough to mold itself into the bird.
6. Once the fat from the bacon has been rendered, toss the onion and the potatoes in the fat just to cover them. Remove them from the bacon fat with a slotted spoon and lay at the bottom of a roasting pan. 
7. Lay the chicken on top of the potato and onion mix, breast up.
8. Pour the remaining bacon fat over the chicken.
9. Roast in the oven, covered, for 45 minutes, then uncover and roast an additional 45 minutes, or until a meat thermometre IN THE STUFFING reads 165F (I say in the stuffing because, being in the centre of the bird, it is the last part that reaches the correct internal temperature to kill any harmful bacteria).
10. Once the stuffing and the breast read 165F on a meat thermometre, remove from the oven and let sit for 10-20 minutes before carving to allow the meat to relax and allow the juices to spread evenly throughout.

Testing - Chicken in fresh plum sauce

http://www.goodhousekeeping.com/food-recipes/a6933/skillet-chicken-plum-balsamic-ghk0907/

1 - While interesting and a tasty way to use fresh plums without the bother of making a plum sauce, I felt it lacked a little pizzazz. In parenthesis I've added some more ingredients to add that pizzazz, taken from http://www.foodnetwork.com/recipes/bobby-flay/spicy-plum-chicken-thighs-recipe.html)

4 medium skinless, boneless chicken-breast halves
1 whole chicken cut in 6-8 pieces
1 pinch salt and pepper
1 tbsp. olive oil
½ medium red 1 small onion
(2 cloves garlic, coarsely chopped
2 tsps fresh ginger, coarsely chopped
1 small fresh hot chille, coarsely chopped
pinch ground cinnamon
pinch ground cloves)
3 5 small plums
½ cup . reduced-sodium chicken broth
2 Tbsps balsamic vinegar
1 Tbsp. honey
1/4 tsp salt

1. Place chicken-breast halves between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper.
2. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add breasts and cook 6 to 7 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once. Transfer breasts to platter; cover with foil to keep warm.
3. Season the chicken with salt and pepper. Heat the oil in a sauté pan and, working in batches, brown the meat on all sides, 5-8 minutes per side. Remove and set aside.
4. Lower the heat. Drain off all but a tablespoon of oil from the pan.
5. Cut plums in half and remove the stone while the pan's temperature reduces. 
6. Add the onion and cook until it starts to soften. Add the garlic, ginger and chille and cook another 2-3 minutes. Add the cinnamon and clove and stir just until fragrant.
7. Add the plums and cook 3 minutes or until lightly browned on each side. The mixture should start to brown. This is not for presentation but for flavour, so it doesn't matter if the plums look weird.
8. To skillet, Add red onion and cook over medium heat 3 minutes or until softened, stirring frequently. 
9. Increase heat to medium-high; stir in chicken broth, vinegar, honey, 1/4 tsp. salt, and bring to a rapid simmer. Put chicken back in and any juices from chicken on collecting on the platter. 
10. Cover the pan, and cook, turning the meat occasionally, until tender, about 20-30 minutes or until breasts register 170F.
11. Remove the chicken, and C cook 2 to 3 minutes more to reduce sauce slightly, stirring occasionally. or until the desired thickness of sauce is achieved.

Testing - Leftover Chicken Curry

https://www.theguardian.com/lifeandstyle/2014/sep/23/21-recipe-ideas-for-leftover-roast-chicken

I'm now looking for recipes that use up leftover cooked chicken. This seems a likely candidate!

1- The first attempt was very good. I did not have yoghurt, so I just used whipping cream. I think the broth and tomato liquid can be reduced significantly while cooking I think - I used frozen fresh tomatoes, so that may have been a factor.

2 Tbsps vegetable oil
1 onion, finely chopped
Salt
3 garlic cloves, finely grated
1" knob fresh ginger, finely grated
2 tsps ground coriander
1 tsp ground cumin
1 tsp garam masala curry powder
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
1/2 tsp ground turmeric
1/2 tsp ground chilli powder (or to taste)
2-3 large tomatoes, peeled and chopped (optional: plus extra to serve)
1 1/4 cups 300ml chicken stock
Half a leftover roast chicken (12-18 oz?), roughly chopped
Ground black pepper
2 Tbsps whipping cream or plain yoghurt
fresh coriander cilantro, chopped, to serve

1. Heat about two tablespoons of vegetable oil in a large heavy-based saucepan. Gently fry the chopped onion together with a pinch of salt for about 15 minutes until softened. 
2. Add the garlic and ginger. Continue to gently fry for another two to three minutes, stirring occasionally.
3. Add the spices and ensure that they are well mixed with the onion. Continue to gently fry for another three minutes, stirring occasionally. 
4. Add the chopped tomatoes. Stir well and cook for another minute or so. Add the chicken stock. Bring to the boil and simmer for 10 to 15 minutes so the flavours infuse or until the sauce starts to thicken. 
5. Add the roasted chicken and warm through. Dollop in about 2 tablespoons of plain yoghurt. Gently warm through so that it doesn’t curdle.
6. Serve with steamed rice and sprinkle over a little fresh coriander and chopped fresh tomato.
7. Serve with Savoury Rice and other Indian dishes.

Tip: Don’t have all the spices? Just use two teaspoons each of garam masala, ground coriander and ground cumin. This is also a good dish for using up a few odds and ends of vegetables. If they are raw, add them in with the chopped tomatoes, and if they are already cooked, add to the pot at the same time as the chicken.

Test 3 - Poulet Chasseur

http://www.bbcgoodfood.com/recipes/9100/onepot-chicken-chasseur

1-3 Cooking is about frame of mind. I like to connect to real or imagined origins of a dish. For this one, I imagine a hunter, with what he has in his pack and what he's found in the woods cooking over a fire. Simple, flavorful, ok, so I don't know where he got the chicken!
2 - tried boiling down some tomatoes to make a paste, but it didn't create the same kind of rich flavour canned tomato paste does. I think this just means that, when there is a glut of tomatoes next summer, I will try to make some tomato paste of my own! Because of the variation and the result, I will keep this at Test 2.

3 - No changes recommended. Just more of the same, please!

Poulet Chasseur

1 Tbsp olive oil
1 Tbsp (½ oz/14gr) butter
4 chicken leg
1 chicken, cup up into pieces
1 onion (6oz/170g), chopped
2 garlic cloves, minced
7-8 oz mushrooms, thick slice
3/4 cup red wine (be generous)
2 Tbsps tomato paste
2 springs of thyme
2 cups chicken stock

1. Heat the oil and the butter in a large lidded casserole. Season the chicken, then fry for about 5 minutes on each side until golden brown. Remove and set aside.
2. Add the onion to the pan and fry for about 5 minutes, until soft. 
3. Add the garlic, cook for 1 minute, then add the mushrooms, cook for 2 minutes or until the mushrooms 'sweat', then add the wine. 
4. Stir in the tomato paste. Let the sauce simmer and reduce for about 5 minutes, then stir in the thyme and pour over the stock. 
5. Slip the chicken back into the pan, then cover and simmer on a low heat for about 1 hour, whereupon the chicken will be very tender. The chicken will be ready when the internal temperature of the breasts reaches 165°F. 
6. Remove the chicken from the pan and keep warm. Rapidly boil down the sauce until it's syrupy and the flavour has concentrated, about 10 minutes. Put the chicken legs back into the sauce and serve.

Testing - Harissa Chicken Thighs baked with Chickpeas and Squash

http://www.bonappetit.com/recipe/pan-roasted-chicken-with-harissa-chickpeas
http://www.bbcgoodfood.com/recipes/2121652/harissa-chicken-traybake

1 - I changed the chicken thighs to options. The only thing this will really change is likely to be the cooking time. I also re-ordered and re-wrote the instructions to make it a bit clearer.

1 small winter squash, cut in eighths and seeded
1 tablespoon vegetable oil
3lbs of chicken, bone-in, skin-on (a whole chicken in pieces or just thighs or just breasts etc)
Kosher salt and freshly ground black pepper
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons tomato paste
1 1/2 cups of cooked or canned chickpeas
¼ cup harissa paste
½ cup+ chicken broth
¼ cup chopped fresh flat-leaf parsley
Lemon wedges, for serving

1. Preheat the oven to 425°F. 
2. Drizzle the squash with oil, salt and pepper and roast in the oven, occasionally turning the pieces to avoid burning - partway through you'll be adding the chicken and the sauce.
3. Heat the Tbsp of oil in a large skillet until is starts to smoke. Season the chicken with salt and pepper. Cook until browned, working in batches if the pan gets too crowded, about 5 minutes per side; transfer the browned chicken to a plate. 
4. To the hot pan oil and chicken dripping, add the onion and cook until softened, about 3 minutes. 
5. Add the garlic and stir until it starts to get fragrant. 
6. Lower the heat, then add the tomato paste and cook, stirring, until it begins to darken and stick to the pan, about 1 minute. 
7. Add the chickpeas, the harissa, and the broth. Bring it to a simmer, moistening with a little more broth if the sauce gets too thick.
8. Transfer the chickpea sauce to the roasting pan with the squash, evening everything out, and nestling in the chicken pieces, skin side up. Roast until the chicken is cooked through, 20–25 minutes, and the squash is tender. Top with parsley and serve with lemon wedges for squeezing over.

Curried Roast Chicken - Testing

http://www.food24.com/Recipes/Oven-roasted-curried-chicken-20091103

I made this once a long time ago and I think we liked it, but I consider it untested because I can't remember.

1 - The flavors are really nice but I did not grind all the ingredients, assuming that just grating them would be enough (ie ginger and garlic). I would like to actually grind them next time. I also brined the chicken with 1/4 cup salt and I think it oversalted the meat (the chicken was frozen in the morning and I wanted to thaw it for the evening meal). Pulling off the skin was super easy, I just did it with my hands starting at the neck and pulling away from there. It gets a bit challenging around the vent and the wings are really hard, but I didn't worry too much about them. 

3 lbs whole chicken, skin removed
4 Tbsps lemon juice
1 thumb-length piece of fresh ginger, grated
3 garlic cloves, finely chopped
2 red chillies, seeds removed, minced
1 tsp. salt
2 Tbsps olive oil
1 Tbsp. curry powder
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. black pepper

1. Pre-heat the oven to 400°C 
2. Use a sharp knife to make two diagonal cuts into each breast, thigh and leg.
3. Place the chicken, with the breast facing upwards, in a roasting pan that has been lined with a piece of foil large enough to wrap the chicken.
4. Place the lemon juice, ginger, garlic, chillies, salt, olive oil, curry powder, cumin and coriander in a food processor or grind them into a paste using a pestle and mortar. Rub the paste all over the chicken and make sure you also rub it into the cuts. Leave the chicken to stand for half an hour so that the flavours can develop.
5. Season the chicken with freshly ground black pepper. Fold the foil over the chicken to form a parcel and place it in the oven for an hour.
6. Open the foil and baste the chicken with the juices in the roasting tin. Return the chicken to the oven, uncovered, for another half hour and serve.

Testing - Chicken in a Pot with Carrots, Turnips, and Barley

http://www.bonappetit.com/recipe/chicken-pot-carrots-turnips-barley

1 - Interesting - it's like a Poule-au-pot but braised instead of immersed. I quite enjoyed browning the chicken! I feel, however, that the barley is not well handled. I've already increased the quantity to a cup, but cooking it in water beforehand and then letting it briefly swim in the remaining broth at the  end didn't produce a wow result. I am altering the recipe - using stock instead of plain water; putting the barley in at the beginning and cooking with the chicken; adding the vegetables at a later time so that they rest on top of the barley. Let's try that!

1 cup pearled barley
1 3½–4-lb. chicken
1 tsp salt
1 tsp black pepper
3 garlic cloves, peeled, lightly crushed
3 sprigs thyme
3 bay leaves
1 Tbsp olive oil
1/4 cup brandy or 1/3 cup dry white wine
3 cups chicken broth
3 carrots, sliced 3" thick
2 leeks, whites and light greens only, trimmed, sliced 3" thick
1 bunch peeled whole baby turnips or one larger turnip or chunk of rutabaga (about 6oz.), peeled, cut into 1" wedges
1 Tbsp chopped fresh chives

1. Cook barley in 1 1/4 cup lightly salted water. Drain and set aside.
2. Season chicken inside and out with salt and pepper. Place garlic, thyme, and bay leaves inside chicken.
3. In a Dutch oven or cast-iron pot, heat oil over medium-high heat. Pat chicken dry and place it breast side down in pot. Cook until browned, 5–7 minutes per side (this is correct at moderate heat), then transfer chicken to a plate. Pour brandy into pot and scrape up any browned bits from bottom of pan. Allow to reduce a few minutes.
4. Add the barley and mix into the remaining liquid. Lay the chicken on top of the barley and lay the chicken on top before adding the broth. Bring to a boil then reduce to a simmer and cook, covered, about 20-30 minutes (depending on how done you like your veg - see next step).
5. At this point, add the veg around the chicken, without disturbing the barley and continue cooking, covered, until the thighs pull easily away from the bone, another 25-35 minutes, and the veg are done to your likeness (you may have to remove the veg before the chicken is done to avoid having them go to mush).
6. Remove chicken from pot and gently spoon out vegetables. Skim any foam or fat from broth and strain through a fine sieve or cloth. Season the remaining barley, to taste, with salt and pepper.

Untested - Lemon, Sage and Garlic Roast Chicken

http://www.epicurious.com/recipes/food/views/LEMON-SAGE-AND-GARLIC-ROAST-CHICKEN-107494

4 chicken breast halves with skin and bones
8 very thin lemon slices, seeded
12 fresh sage leaves
Olive oil
4 teaspoons fresh lemon juice
2 large garlic cloves, coarsely chopped
1 cup chicken broth

1. Preheat oven to 450°F. Slide fingertips under chicken skin to loosen. Arrange 2 lemon slices and 3 sage leaves under skin on each breast; smooth skin over to enclose. Place chicken on rimmed baking sheet; brush with oil. Drizzle 1 teaspoon lemon juice over each breast; sprinkle with garlic, salt, and pepper. Pour 1/2 cup broth onto sheet around chicken.
2. Roast chicken until brown and cooked through, basting once or twice with pan juices, about 25 minutes. Transfer chicken to platter.
3. Place baking sheet directly atop 2 burners; add remaining 1/2 cup broth. Using back of fork, mash any garlic on baking sheet into broth and pan juices. Boil over high heat until broth reduces almost to glaze, scraping up browned bits, about 4 minutes. Spoon sauce over chicken and serve.

Untested - Curried Chicken in Coconut and Pumpkin Sauce

1 tablespoon olive oil
1/2 medium onion
1 green hot banana pepper
1 1/2 garlic cloves
1 Tbsp minced fresh ginger
1/2 cup pureed pumpkin (or substitute with an equal amount of cooked, pureed sweet potato)
3/4 to 1 Tbsp Thai red curry paste (depending on your heat tolerance)
1 cup coconut milk
1 3/4 tsps brown sugar, packed
1/2 tsp salt
3/4 lb boneless skinless chicken breast, cut into large cubes
1 1/2 Tbsps sour cream

1. In a food processor, pulse onion, peppers, ginger and garlic to make a smooth paste.
2. Heat oil in a large skillet over medium heat. Add onion paste and cook for 2-3 minutes. 
3. Add pumpkin puree and curry paste and mash into the onion paste. Cook until aromatic, another 2-3 minutes. 
4. Add sugar, salt and coconut milk, stirring, and bring to a slow simmer. Simmer until slightly thicker, about 4-5 minutes. 
5. Add chicken and cook another 10 minutes. Stir in the sour cream so that it is completely incorporated into the sauce and simmer 2 more minutes. Remove from heat.
6. Serve with a rice pilaf.

Test 1 - Pumpkin and Chicken Chowder

http://www.countryliving.com/food-drinks/recipes/a1312/pumpkin-chicken-chowder-3417/

We have pumpkins! Lots of pumpkins! Being such a seasonal vegetable, it seemed appropriate to find recipes other than pumpkin pie to use up this abundant food. This soup is mild and sweet, a lovely autumn treat.

2 red bell peppers
2 jalapeño peppers
2 tbsp. olive oil
1 lb. boneless, skinless chicken breasts, in 1/4 inch cubes
2 leeks, diced
2.5 to 3 lbs pumpkin, roughly cubed
2 tbsp. all-purpose flour
1 1/2 tsp. ground cumin
3/4 tsp. chili powder
1 tsp. salt
½ tsp. fresh ground pepper
1 ear corn, kernels removed
3 - 4 cups chicken broth
1 tbsp. fresh oregano leaves
½ cup sour cream

Make Ahead

1. Preheat the oven to broil and set the rack in the highest position, next to the broiler element. Cut the peppers and jalapeños in half, scoop out the seeds and inner membranes, and place on a baking sheet.
2. Put under the broiler until the skins blister and blacken, about 5 minutes. Place all of the charred peppers in a plastic bag and put any peppers that have not charred back under the broiler until they're all blistered and blacked.
3. Seal the plastic bag to retain the heat and moisture for about 10 minutes. At the end of 10 minutes, the skins should come off very easily. Also remove the stems.
4. Cut the peppers into 1/4 inch pieces and set aside.

To Make the Soup

1. Heat the oil in a large soup pot over medium-high heat. Add the chicken pieces in batches so they get a chance to brown. Remove the chicken and set aside.
2. Add the leeks and pumpkin and sauté for about 5 minutes.
3. Add the flour, cumin, chili powder, salt, and pepper and cook for 1 to 2 minutes.
4. Add the corn, peppers, chicken, broth, and oregano and bring the soup to a boil.
5. Reduce the heat and simmer for about 30 minutes.
6. With a wooden spoon, break up the pieces of pumpkin into smallish chunks.
7. Garnish with a tablespoon of sour cream and serve hot.

Test 1 - Lapin aux pruneaux et à la bière

http://www.cookismo.fr/lapin-aux-mirabelles-et-a-la-biere/9856

1 - The first attempt, while successful, was a bit fraught - it's a new way of flouring meat for a stew, where you add the ingredients one at a time to the cooking meat, instead of dusting the meat beforehand in a shallow dish. It's a dynamic and interesting dance, and one I'd like to get used to - less dishes, less time wasted fiddling with ingredients. I did alter a few things. The salt and peppering instructions, in the original recipe, seems sort of an afterthought. I've sprinkled the meat with a good pinch of both before putting it in the pan. Also, I increased the amount of beer from 1/3 cup to a 1/2 cup...
2 - This time I used frozen Italian prune plums since it's late March and hardly plum season. But I wanted to make this! It changed the dish a bit, and while the fresh Mirabelle are better, this was also very good. Good enough to bump it up to the next level.

1 large shallot, minced
1 Tbsp butter
2 Tbsps oil
1 whole chicken in pieces (or 4 rabbit legs)
1 tsp salt (or to taste)
1/4 tsp pepper
1 Tbsp flour
1/2 cup dark beer
1/3 cup water
1 Tbsp veal broth concentrate
10 small, sweet plums or the equivalent in volume in large plums
1 + 1 Tbsps brown sugar

1. Peel and mince the shallot.
2. Heat butter and oil in a pan until the butter starts to froth. Add the shallot and the meat, skin side down, and fry until golden. Sprinkle each side with salt and pepper before you turn them. Repeat for the other side.
3. Add a Tbsp of brown sugar to caramelize.
4. Add the flour and toss until the meat is coated. (cela s'appelle <<singer>>)
5. Add the beer and allow to simmer for a couple of minutes before stirring everything together.
6. Put the lid on and simmer for about 30-45 minutes (depending on thickness of meat). Internal temperature of the breast 165F.
7. Cut the mirabelles (or other plums) in half and remove the pit.
8. When the thighs are done, plate them and set aside about 10 minutes to allow them to settle. Bring the remaining liquid to a boil to thicken the sauce.
9. Meanwhile, quickly throw the mirabelles and the remaining brown sugar in a pan and caramelize. Be sure to remove the mirabelles from the heat before they lose their shape.
10. Pour the sauce over the thighs and then add the plums.
11. Serve immediately.

Testing - Moroccan Chicken Stew

http://www.foodnetwork.com/recipes/moroccan-chicken-stew-recipe.html

I think the spicing may be too mellow. I need to taste it and record any changes.
1 - doubled the spices, and it was better. I've now doubled the cayenne (which I hadn't done before) to add more zing.

2 tablespoons all-purpose flour
2 lbs skinless chicken thighs
1 tablespoon olive oil
1/2 butter nut squash, cubed
2 onions, quartered lengthwise, sliced crosswise
2 cloves garlic, finely chopped
2 teaspoon ground cinnamon
2 teaspoon ground ginger
2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 (16-ounce) can tomato puree (no salt added)
1/4 cup honey
1 1/2 teaspoons salt
1 sweet red pepper, cut in 1/2-inch squares
1/3 cup golden raisins
1 can 28oz chickpeas, rinsed and drained
3 cups quinoa, cooked
1/3 cup slivered almonds, toasted
3 tablespoons chopped parsley leaves

1. Toss flour and chicken in bag to coat. Cook chicken in oil 3 minutes each side, until browned, turning once. Transfer to plate.
2. Cook onion in skillet 5 minutes. Add zucchini and cook until zucchini is browned. Add garlic, cinnamon, ginger, cumin, cayenne; cook 1 minute. Stir in tomato, honey and salt. Add chicken; simmer, covered, 10 minutes. Stir in peppers, raisins and chickpeas; simmer, stirring, 15 minutes, until peppers are tender and chicken is no longer pink near the bone.
3. Serve over quinoa. Sprinkle with almonds and parsley.

Testing - Coq au vin et au chocolat

NOTE: This worked nicely but I would like to try a recipe where I develop a 'fond' to see if it enriches the flavours at all.

Part 1 - the Marinade
1 medium onion, chopped
3 cloves garlic, chopped
1 Tbsp. cocoa powder
1/2 (750 ml) bottle red wine
1 (4 lbs.) whole chicken

1. In a bowl, stir together onion, garlic, cacao nibs, cocoa powder, and red wine.
2. Put chicken in large Ziploc bag with marinade. Refrigerate overnight (or two hours minimum).

Part 2 - the Coq au Vin
1 medium onion, chopped
3 cloves garlic, chopped
4 stalks celery, chopped
2 carrots, peeled and chopped
4 oz. bacon, cut into lardons
2 Tbsps. butter
3 Tbsps. tomato paste
8 oz. mushrooms (morels and/or button)
1 (750 mL) bottle red wine
4 cups chicken stock
1 ounce dark chocolate, chopped
1 Tbsp. cocoa powder
1 tsp. fresh thyme, leaves only
2 bay leaves
1 tsp. salt
1 tsp. ground black pepper

1. Preheat oven to 400F.
2. In a large stockpot over medium heat, sweat the onion and the garlic in butter until translucent. 
3. Add the bacon, and cook until lightly browned. 
4. Add the carrots, the celery, and the tomato paste, and stir. 
5. Add the mushrooms and the red wine.
6. Cook to reduce this liquid mixture by half. 
7. Add the chicken stock, the chocolate, the cocoa powder, thyme, bay leaves, salt, and pepper
8. Remove the chicken from marinade, and add to the pot. Discard marinade.
9. Place the uncovered pot in the oven for 20 minutes
10. Next, lower the oven temperature to 325F. Cook for one more hour or until the internal temperature reads 165F.

Testing - Five-Spice Chicken

2 tbsp lemon juice

1+1 tbsp vegetable oil

2 tsp liquid honey

1 tsp five-spice powder

1/4 tsp salt

1/4 tsp pepper

8 chicken pieces

1. Pre-heat oven to 425F.
2. In large bowl, whisk together lemon juice, oil, honey, five-spice powder, salt and pepper. Remove skin from chicken if desired. Add chicken to marinade, turning to coat; let stand for 15-30 minutes. (OR use a large zip-lock bag, put in chicken, pour in marinade, lock bag and shake to coat chicken. Let stand for 15-30minutes to season.)
3. In an ovenproof skillet, heat 1 tbsp oil over medium-high heat; brown chicken in batches, skin-side down for 8-15 minutes or until golden, adding more oil if necessary. Drain fat from skillet.
4. Return all chicken to skillet. Roast in oven until juices run clear when chicken is pierced or internal temperature reaches 160F for boneless and 175F for bone-in chicken.

Test 2 - Tortilla Soup

The first attempt was very well received. Ben, the Mexican food expert, said it had all the right flavours. I think I would like to add a little more spice since the Poblanos are so mild. I followed the recipe to a "T".

2 Poblano chillies, fresh (try Pasilla when you can)

1 1/2 pounds fresh tomatoes, cut in half

2 Tbsps. grapeseed oil

3 cloves garlic, sliced

1 large onion, sliced

Salt and ground pepper, to taste

Pinch of dried oregano

4 cups chicken stock

2 cups cooked chicken, shredded

1 1/2 cups tortilla chips, plus more for garnish

2 limes (one juiced, one sliced)

1 cup chopped fresh cilantro

1 ripe avocado, peeled and sliced

1. Under the broiler, char first one side and then the other of the chillies and tomatoes, arranged on a baking sheet. 
2. Pop the chillies in a plastic bag. When they are cool, skin, stem, seed, and finely chop them and the roasted tomatoes, saving any of the juices.
3. Heat the oil in a soup pot over medium-low heat. Add the garlic and onion and cook, stirring occasionally, until golden, about 10 minutes. Add the tomatoes and chilies, and season with salt, pepper, and oregano. Add the stock and simmer for 20 to 30 minutes.
4. Stir in the chicken and tortilla chips and simmer another 3 to 5 minutes. Season to taste with lime juice, salt, and pepper. Float the avocado on top and serve with lime wedges.

Test 2 - Stir-Fried Chicken with Chillies

The first attempt was positive. The soy and white wine tasted a bit like fish sauce, so no complaints about that from the peanut gallery! I added a few leaves of fresh basil at the end in addition to broccoli.
1 - Ben recommended adding some Hoisin sauce to sweeten the dish. Will try, but how much?

2 Tbsps. grapeseed oil
2 jalapeño peppers, seeded and minced
6 garlic cloves minced garlic
1 Tbsp. minced ginger
2 medium onions, sliced
2-3 chopped scallions
1 lb boneless, skinless chicken breasts, cut into 1/2-inch chunks
1 stalk chopped broccoli
1 Tbsp soy sauce
2 tsps Hoisin Sauce
1/2 tsp salt
1/2 cup white wine
3-4 leaves fresh basil, en chiffonade
Salt and pepper to taste

1. Place a large, deep skillet or wok over high heat. Add half the oil and immediately toss in the jalapeños and half the garlic and ginger. Stir for 15 seconds, and then add the onion, scallions and broccoli and continue stirring for 5 minutes.
2. Remove the vegetables from the pan and lower the heat to medium. Add the remaining oil, garlic, and ginger to the pan, along with the chicken. Raise the heat to high again and cook until the chicken is no longer pink.
3. Return the vegetables to the pan and mix in the basil. Season with salt and pepper and then add the liquid, stirring and scraping the bottom of the pan until the amount of liquid is reduced. Serve with rice.

Testing - Chicken Breasts Stuffed with Sage Butter

This was very tasty, but there are two things about it that I'd like to improve:
1 - I think it would be better in skin-on boneless chicken breasts
2 - It was a tad too salty - what kind of prosciutto would be best and how much salt? Or, conversely, could I do without the prosciutto wrap and add some bacon fat in the sauce?

Part 1 - The sage butter
12 fresh sage leaves
3½ oz. butter, softened
4 tsps. wholegrain mustard
salt and freshly ground black pepper

1. Preheat the oven to 350F.
2. For the sage butter, chop the sage leaves finely.
3. Place the butter in a bowl, add the chopped sage leaves and mustard, and season, to taste, with salt and freshly ground black pepper. Mix together well.

Part 2 - The stuffed chicken
4 chicken breasts, skinless and boneless (Try Skin-on/Bone-in)
8 slices prosciutto (what kind?)
1 tsp. olive oil

1. For the chicken, using a sharp knife, slice into the side of each chicken breast to form a pocket.
2. Spoon a quarter of the butter mixture into each pocket and fold to enclose. (maybe tie with kitchen twine if not using the prosciutto?) If you have any of the flavoured butter left over you can roll it into a sausage shape, freeze and use (within a month) in another dish.
3. Place two prosciutto slices on a clean board so that they overlap slightly. Wrap one of the chicken breasts in the slices and roll to enclose. Repeat with the remaining prosciutto slices and chicken breasts.
4. Heat the olive oil in a heavy-bottomed frying pan. When hot, add the wrapped chicken breasts.
5. Cook over a medium heat until the prosciutto  skin? is lightly golden, about two minutes.
6. Turn the breasts over and brown the other side for another two minutes.
7. Using tongs or a fish slice, place the chicken breasts onto a baking tray and place into the preheated oven. Retain the cooking juices in the pan, as these will be used to make the sauce.
8. Cook the chicken breasts for 20 minutes, or until the chicken is completely cooked through (internal temperature of 160-165F or the chicken will feel firm to the touch and the juices will run clear when it's pierced in the thickest part).
9. When the chicken is cooked, remove from the oven and put the breasts to one side to rest for ten minutes. Keep warm.

Part 3 - The sauce
1 Tbsp. bacon fat
4½fl oz. white wine
1 garlic clove
1 fresh sage leaf
salt (be careful and measure) and freshly ground black pepper

1. While the chicken is resting, make the sauce. Heat the retained cooking juices in the pan the chicken breasts were cooked in and the bacon fat, then add the white wine. Crush the garlic clove and add to the pan. Add a sage leaf.
2. Turn up the heat and cook, scraping up the brown bits from the bottom of the pan. Cook for a couple minutes until the sauce is reduced. Season, to taste, with salt and freshly ground black pepper.

To serve, slice each breast into five slices on the diagonal, then pour the mustardy, buttery sauce over. Serve with mashed potato.