Chicken, okra & andouille sausage gumbo

Active: 1 hour 30 minutes; Total: 3 hours; Yield: 8 servings

Oil, peanut	1 cup
Flour, all-purpose	1 cup
Onion, chopped	2 large
Celery, chopped	1 cup
Garlic, minced	5 cloves
Okra	12 ounces
Sausage, andouille; sliced	20 ounces
Tomato paste	6 ounces
Bay leaves	2
Salt	1 teaspoon
Water	2 quarts
Rice, cooked
Chicken, roasted, shredded	1 pound

1. Heat the oil in a large heavy pot over medium heat. 
2. Add the flour and cook for 40 to 50 minutes, stirring constantly, to make a dark roux. 
3. Add the onion, celery, and garlic, stir to coat, and cook for 5 minutes. 
4. Add the okra, and cook for 5 minutes, stirring to coat the vegetables with the roux. 
5. Add the sausage, tomato paste, bay leaves, salt, and water; stir, bring to a simmer, cover and cook for 2 hours. 
6. Add the chicken, and cook for 5 minutes longer. 
7. Serve with rice.

Recipe generously adapted from In a Cajun Kitchen by Terri Pischoff Wuerthner.

Poulet tchoupitoulas

Active: 45 minutes; Total: 2 hours 30 minutes; Yield: 4 to 6

Butter, unsalted	1 tablespoon + 2 tablespoons
Onions, yellow; julienned	3 cups
Bell pepper, red; chopped	½ cup
Salt	2 teaspoons + 1 tablespoon
Cayenne	¼ teaspoon + ⅛ teaspoon + ½ tablespoon
Pepper, freshly ground	1 tablespoon +
Andouille sausage	½ pound
Garlic; chopped	1 tablespoon
Sweet corn; kernels removed	1 ear
Eggs	5 large
Heavy cream	2 cups
Tabasco	¼ teaspoon
Worcestershire sauce	1 teaspoon
Crusty bread; cubed	4 cups
Parmigiano-Reggiano; grated	½ cup
Paprika	3 ¾ teaspoons
Garlic powder	1 tablespoon
Onion powder	½ tablespoon
Oregano, dried	½ tablespoon
Thyme, dried	½ tablespoon
Vegetable oil	½ cup +
Chicken thighs	6 pounds

1. Preheat oven to 350°F; grease a 2-quart glass rectangular baking dish with 1-tablespoon butter. 
2. In a large sauté pan over medium-high heat, melt 2-tablespoons butter, then add the onions, bell pepper, 1-teaspoon salt, and ¼-teaspoon cayenne. 
3. Season generously with pepper, and sauté until the onions are soft and start to brown, about 6 minutes. 
4. Add the sausage, and continue to cook for 3 minutes. 
5. Add the garlic and corn, and cook for 1 minute; remove from heat and set aside. 
6. In a mixing bowl, whisk the eggs for 30 seconds. 
7. Add the cream, 1-teaspoon salt, ⅛-teaspoon cayenne, Tabasco, and Worcestershire; whisk until fully incorporated. 
8. Stir in the sautéed sausage mixture, and then add the bread cubes; mix well. 
9. Transfer the filling to the prepared dish, and sprinkle with cheese. 
10. Bake until golden brown and set, about 55 minutes. 
11. In a small bowl, combine paprika, 1-tablespoon salt, garlic powder, ½-tablespoon pepper, onion powder, ½-tablespoon cayenne, oregano, and thyme with the oil; mix well. 
12. Smear the mixture evenly over each piece of chicken. 
13. Heat a large oven-safe sauté pan over medium-high heat. 
14. When hot, add enough oil to coat the bottom of the pan. 
15. Place the chicken in the pan skin side down, and sear until a deep golden brown, about 6 to 8 minutes. 
16. Turn the chicken, and place in the oven, roasting until the juices run clear, about 25 to 30 minutes. 
17. Remove from the oven, and rest for 5 minutes before serving. 

Recipe mildly adapted from Emeril Lagasse’s recipe featured in The Last Holiday.

Sheet-pan chicken with roasted spring vegetables & lemon vinaigrette

Active: 30 minutes; Total: 50 minutes; Yield: 4 servings

Lemon, zested, juiced	1
Oil, olive	1 tablespoon + 1 tablespoon
Feta cheese, crumbled	1 tablespoon
Honey	½ teaspoon
Chicken breast halves, boneless, skinless, cut in half lengthwise	2
Mayonnaise, light	¼ cup
Garlic, minced	2 cloves + 4 cloves
Panko bread crumbs	½ cup
Parmesan, grated	3 tablespoons
Salt, kosher	¼ teaspoon + ¼ teaspoon
Black pepper, freshly ground	¼ teaspoon + ¼ teaspoon
Olive oil cooking spray
Asparagus, cut into 1-inch pieces	2 cups
Cremini mushrooms, freshly sliced	1 ½ cups
Grape tomatoes, halved	1 ½ cups
Dill, freshly snipped

1. Preheat oven to 475°F; place a 15x10-inch baking pan in the oven. 
2. In a small bowl, whisk the zest and juice together with 1-tablespoon oil, feta and honey; set aside. 
3. Using a meat mallet, flatten the chicken between plastic wrap until ½-inch thick. 
4. Place the chicken in a medium bowl, and add the mayonnaise, 2-cloves minced garlic; stir to coat. 
5. In a shallow dish, combine the panko, parmesan, ¼-teaspoon salt, and ¼-teaspoon pepper. 
6. Dip the chicken in the crumb mixture, turning to coat; lightly coat tops of chicken with cooking spray. 
7. In a large bowl, combine the asparagus, mushrooms, tomatoes, 1-tablespoon oil, remaining garlic, ¼-teaspoon salt, and ¼-teaspoon pepper. 
8. Carefully place the chicken in one end of the hot pan, and place the vegetable mixture in the other end. 
9. Roast 18 to 20 minutes, or until the chicken is done and the vegetables are tender. 
10. Drizzle the chicken and vegetables with the vinaigrette and sprinkle with dill. 

Recipe by EatingWell Test Kitchen.

Shaoxing drunken chicken (醉雞)

Active: 30 minutes; Total: 50 minutes + 24 hours refrigeration time; Yield: 6 to 8 servings

Chicken legs, bone-in, skin-on	3 whole
Water
Ginger, freshly sliced	2 to 3 large pieces
Scallions, fresh	2 whole
Salt, kosher	1 tablespoon + 1 teaspoon
Chicken broth	1 ½ cups
Shaoxing Huadiao rice wine, unsalted	1 ½ cups
Sugar	1 teaspoon
Goji berries	1 tablespoon

1. Place the chicken legs in the smallest pot in which you can single-layer them in, and cover with water. 
2. Add the ginger slices, scallions, and 1-tablespoon salt. 
3. Bring to a simmer, then reduce heat to the lowest setting and poach, covered, for 5 minutes. 
4. Turn off the heat, and rest for 15 minutes. 
5. Meanwhile, in a large bowl, prepare an ice bath to shock the chicken. 
6. Prick the chicken for doneness; no blood should run out. If undercooked, simmer 10 minutes more; if done, using tongs, transfer to the chicken to the ice bath, and rest for 2 minutes. 
7. Using a cleaver, hack the chicken into bite-sized pieces, and arrange them in a lidded container. 
8. Strain the broth through a fine mesh strainer, and return to the pot. 
9. Bring to a simmer, and reduce to 1 ½-cups liquid. 
10. Reduce heat to the lowest setting, and add the wine to the broth, return to a bare simmer, then turn off the heat. 
11. Taste the brine, and add salt and sugar, 1 teaspoon each, more or less to taste. 
12. Add the berries. 
13. Pour over the chicken, cover the container, and refrigerate at least 24 hours. 
14. Serve cold or at room temperature. 

Recipe by Zoe Yang and Iris Zhao, from The Mala Market.

Chicken & mushroom coconut curry

Active: 50 minutes; Total: 1 hour; Yield: 4 servings 

Coconut oil, unrefined	2 tablespoons
Chicken legs, skin on, bone-in; pat dry	4
Salt, kosher	1 ½ teaspoons
Mushrooms, cremini; quartered	1 cup
Shallot; finely chopped	1 large
Garlic; finely chopped	3 large cloves
Curry powder	1 tablespoon
Turmeric, ground	1 teaspoon
Coconut milk; well shaken and stirred	13.5 ounces
Water	1/3 cup
Fish sauce	1 tablespoon
Coconut milk, evaporated	½ cup
Cilantro, freshly chopped	Garnish
Chile oil	Garnish

1. Heat the coconut oil in a high-sided medium skillet over medium-high heat. 
2. Sprinkle the chicken evenly with salt. 
3. Place the chicken in the skillet skin side down; cook, undisturbed, until the skin is golden brown and crispy, about 8 minutes. 
4. Transfer to a plate, reserving the rendered fat in the skillet; set aside. 
5. Add the mushroom to the skillet; cook over medium-high heat, stirring occasionally, until golden brown, 6 to 8 minutes. 
6. Add the shallots; cook stirring often, until softened, abut 3 minutes. 
7. Add the garlic, curry powder, and turmeric; cook, stirring constantly, until fragrant, 30 seconds. 
8. Stir in the coconut milk, water, and fish sauce until combined. 
9. Return the chicken to the skillet, skin side up. 
10. Bring to a simmer over medium-high heat. 
11. Reduce heat to medium-low; cook, uncovered, swirling the pan occasionally, until the sauce is thickened and a thermometer inserted in the thickest portion of the chicken registers 165°F, 20 to 25 minutes. 
12. Transfer the chicken to a shallow serving bowl. 
13. Add the evaporated coconut milk to the skillet, and stir to combine; pour the curry evenly over the chicken. 
14. Garnish with cilantro and chile oil, and serve with rice. 

Recipe from Food & Wine Annual 2025.