I think your sight has a lot of potential, and love what I see so far. I have a few chicken recipes I"m willing to contribute. They're more classic than original, but I do tend to do them my way.
Poor Man's Fricassee:
Skinless Chicken parts of choice.
Dry Sherry (optional)
In a heavy casserole pot,season and brown chicken and set aside. Sweat onions and garlic, then deglaze pan with sherry, or just chicken stock if unavailable. Add herbs and celery tied together as a bouquet, and bring to a boil. Reduce to simmer and add chicken, stew covered for 1 hour for chicken breasts, 2 for legs and thighs. Recommended to be accompanied with pomme puree.
Chicken parts of choice with skin
Simple. combine all components in your casserole pot and marinate for at least 4 hours. Add herbs and enough liquid for chicken to be submerged a bit less than half way in marinade. Roast skin side down at 425 for 20 minutes. Rotate, add vegetables of choice (carrots or potatoes work very well) then roast for 45 more minutes, or until skin is browned. Strain liquid for a nice jus.
Chicken thighs and drums
Bacon cut into lardons
Potatoes in slices
Basic tomato sauce
Basic tomato sauce
Fry bacon until well rendered of fat and crispy, remove and set aside. Seasons and fry chicken parts in bacon grease, then set aside. Saute mushrooms, deglaze the pan with sherry then return chicken and bacon to the pot. Add enough tomato sauce and chicken stock to cover chicken about half way. Add herbs in a bouquet, and stew covered for 1 1/2 hours. Add potatoes, and cook until potatoes are tender. Discard bouquet, and add chopped parsley.
Again, recipes I'm sure you may have already seen but no french recipe book should be without a fricassee, a roast, and a chasseur IMO. And my good camera hasn't been working, or I'd send a few pictures for you. Right now I have only crappy iPhone photos of these dishes. And yes I know they are a tad repetitive with the sherry and the same herbs in all of those.
Edited by pcieluck - 3/26/11 at 11:39pm