One of the coolest things about working in the test kitchen (and sometimes the most frustrating) is seeing a recipe change from start to finish. Can you imagine how many incarnations some of the recipes included in Month of Dinners went through before they ended up in the magazine? LOTS!
Last weekend I made Charlyne’s Roasted Chicken with Mole Sauce. Having tried several different sides during development (cilantro rice, red rice, beans and rice, corn and rice) it ended up with a orange and watercress salad in the magazine. But when I made it over the weekend, I went with the corn and rice (and a cabbage-y salad just outside of the frame).
The mole sauce is really simple, delicious and easier—although no less delicious—than mole’s that call for a long list of chiles, tomatillos, dried fruits, spices, and nuts. I actually made the sauce twice and stuck one in the freezer for future bone-in skin-on chicken pieces. It’ll be perfect for cooler autumn days.