JEFF’S ROASTED CHICKEN CORN CHOWDER

1 whole chicken sectioned, plus four thighs
6 ears of corn
3 heads of garlic
2 red peppers
6 stalks celery, chopped
2 large onions,(one chopped)
2 1/2 lbs. Yukon Gold potatoes, diced
1 green pepper
2 cups heavy cream
1 can chicken stock
1/2 gallon whole milk
salt & pepper
2 Tablespoons butter
3 Tablespoons olive oil

Remove very top of heads of garlic - exposing top of each clove. Drizzle with olive oil. Wrap in aluminum foil and roast on grill for 30 minutes or until soft.

Grill chicken until just cooked through. Start chicken on high flame to allow some charring
then lower heat to cook through and remain juicy
Grill corn without husks, allow a little charring
Quarter one onion and grill allowing a little charring
Grill red pepper until charred on all sides. Place in paper bag and allow to steam for 15 minutes.

Remove chicken from bones - dice
Chop grilled onion
Remove corn from cobs
Remove charred skin from red pepper - chop

In large stock pot combine olive oil and butter. When butter is melted, add fresh onion, green pepper and celery. Sweat for 3 minutes. Add potatoes, cream and chicken stock. Cook for 6 minutes. Add remaining ingredients. Simmer for 35 minutes stirring often to prevent sticking to bottom of pot.

chicken stroganoff

1 pound Chicken, diced (Dark meat, like thighs, works very well.)
1 cup Seasoned flour ( see below)
1/2 pound mushrooms, sliced
1 clove garlic, minced
1 cup sour cream
1 large onion, sliced
2 teaspoon balsmic vinegar
2 Tablespoon olive oil
1 Tablespoon butter
2 Tablespoon each vodka &vermouth
thickening flour (like Wondra™) or cornstarch

Dredge chicken in flour mixture. Heat olive oil & half butter in HOT pan. Brown chicken. When 3/4 done remove chicken. In same pan add remaining butter, saute mushrooms onions and garlic until wilted. Add vodka & vermouth, sour cream and vinegar. Return chicken to pan. If needed, use flour or corn starch our to thicken sauce (to coat back of spoon, see notes). Simmer for 10 mins. Serve over mashed potatoes, noodles or rice.

What the heck is seasoned flour you ask? Dip your finger in flour and taste it. Pretty bland, isn't it. Think about adding some flavor to it. Start with a cup of flour. Now add some of your favorite seasonings. Try a teaspoon of salt, a half teaspoon of garlic powder, a half teaspoon of paprika, a pinch of white pepper and a grate or two of fresh nutmeg. Ummmm. That's better. Use whatever spices you like. Try some cayenne if you like things a bit hotter.

Thickening. Sticky subject, if you do it wrong. Your liquid isn't sticking to the spoon , or your meat. Push the solid bits to the side and tilt the pan so the liquid runs into the empty space. Sprinkle some thickening flour like, Wondra™, or corn starch into the juice a little at a time, say a half teaspoon. Keep stirring. Let it come to a boil. if it isn't thick enough add more, let it boil. If you don't let it boil it won't get thick. Then you just get lumps or stuff that tastes like glue without the nice texture. If it gets too thick add a bit more liquid like chicken stock or wine.

Creamy Chicken

4 Chicken breasts or 8 chicken tenders
10 oz can cream or mushroom soup divided
½ cup Sherry
1 cup Orzo cooked
1 pound Mushrooms, sliced
1 Tablespoon Chives, chopped
1 teaspoon Paprika
1 teaspoon Thyme
1 Tablespoon Butter
1 Tablespoon Olive oil
¼ cup Chicken stock

Arrange chicken in shallow oven safe casserole. Cover with ½ can of chicken soup. Bake in 400º oven for 20 minutes or until juice runs clear.

In frying pan combine butter & olive oil over medium high heat until butter is melted. Add mushrooms. Stir to coat mushrooms with butter and oil mixture. Cook until mushrooms are tender.

In mixing bowl combine remaining soup, sherry, chives, paprika, thyme and chicken stock. Stir until smooth. Pour over mushrooms in frying pan, stir. Bring to boil. Reduce heat to simmer. Reduce until thickened enough to coat the back of a spoon. Add cooked orzo to pan, stir, and warm through.

Pour mushroom and orzo mixture onto platter. Top with chicken.

Serves four.