Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      whole         chicken breasts, boneless -- skinless
   1      large         onion -- peeled, sliced
   2      cloves        garlic -- peeled, minced
   3      medium        jalapeno chilies -- stems removed, finely chopped
   1      small bunch   fresh cilantro -- washed, chopped
   1 1/2  teaspoons     crushed cracked black pepper
                        salt -- to taste
     1/2  cup           corn or olive oil
                        ***drunken black beans***
   1      pound         black turtle beans
     1/4  pound         smoked bacon -- in medium dice
     1/4  pound         Mexican chorizo sausage -- skin removed
   2      medium        onions -- peeled, diced small
   1      medium        carrot -- peeled, diced small
   3      cloves        garlic -- peeled, minced
   3                    jalapenos -- stems removed, minced
   1                    smoked ham hock
     1/2  tablespoon    epazote -- chopped finely
   1      bottle        dark Mexican beer
   2      quarts        rich chicken stock
     1/4  cup           cornstarch
     1/4  cup           tequila
                        salt to taste
   1      bunch         fresh cilantro -- chopped
                        lime juice to taste
                        ***smoked tomato ranchero***
   3      medium        tomatoes -- peeled, seeded, in small dice
   1 1/2  tablespoons   olive oil
   8      cloves        garlic -- peeled
   2      medium        onions -- peeled, small dice
   1      medium        carrot -- peeled, small dice
     1/2  teaspoon      fresh thyme -- chopped fine
     1/2  teaspoon      fresh oregano -- chopped fine
     1/2  teaspoon      ground cumin
     1/2  teaspoon      ground coriander
     1/2  teaspoon      cracked black peppercorns
   1                    bay leaf
   1      cup           veal demi-glace
   2      cups          rich chicken stock
     1/2  cup           ancho chili paste
   1      small         red bell pepper -- roasted, skinned, seeded, small dice
   1      small         yellow bell pepper -- as above
   1      small         poblano chili -- seeded, small dice
   1      small bunch   cilantro -- washed,, chopped
                        lime juice to taste
                        salt to taste
                        ***ancho chile paste***
   4                    ancho chilies -- stem and seeds removed
   1      small         onion -- peeled, chopped
   1      clove         garlic -- peeled, chopped
   1                    jalapeno -- chopped
   1                    serrano chili -- chopped
   1                    chipotle chili -- chopped
   1      small bunch   fresh cilantro
   1      cup           rich chicken stock
                        ***tart tomatillo relish***
   8      large         tomatillos -- husked, in 1/8" dice
     1/2                red bell pepper -- seeded, in 1/8" dice
     1/2                yellow bell pepper -- seeded, in 1/8" dice
   2                    jalapenos -- seeds removed, in 1/8" dice
   2                    shallots -- peeled, in 1/8" dice
   1      clove         garlic -- peeled, minced
   4      large         limes -- juice of
                        maple syrup to taste
                        salt to taste
                        cotija queso -- (Mexican hard cheese)

Preparation:

Prepare smoker for cold smoke. Place chickens on rack and cold smoke with as little heat as possible for 15 to 20 minutes. Remove from smoker and place chickens in a large bowl. Add onion, garlic, chilies, cilantro, pepper, salt and oil to bowl with chickens. Mix to combine. Marinate overnight or at least 8 hours. Prepare grill. Make sure grates are clean and lightly rubbed or brushed with oil. Remove chicken from marinade and place skin side down on hot grill. Cook for 4 minutes. Turn and grill other side for 3 minutes or until chicken is cooked through. Remove from grill and keep warm. Spoon a portion of the Drunken Black Beans in the middle of each warm plate. Surround the beans with a ladle of the Smoked Tomato Ranchero. Place the chicken breast slightly off center in the middle of the plate, showing a small portion of beans. Top each chicken breast with a small spoon of Tart Tomatillo Relish. Sprinkle the middle of each plate with Chateauguay Ques. and Garnish with a large sprig of cilantro. Drunken Black Beans: Place beans onto a large tray and pick through them. Wash beans and set aside. Render fat from bacon in a large stockpot over medium heat. Add chorizo and cook until the sausage is breaking apart, about 4 to 5 minutes. Add onions and carrot and sauté‚ for 3 minutes. Add garlic, jalapenos, ham hock, and epazote and sauté‚ for 1 minute. Add beer and reduce for 3 minutes. Add beans and chicken stock and bring to a boil. Dissolve cornstarch in tequila and stir into boiling chicken stock little by little until mixture is slightly thickened. Reduce heat to a simmer, season with salt, and cook stirring occasionally for 1 hour or until beans are soft. The beans at this stage should be thick. Remove ham hock. Add cilantro and lime juice. Recheck salt seasoning. Smoked Tomato Ranchero: Prepare smoker for cold smoke. Place tomatoes on tray and cold smoke with as little heat as possible for 12 to 15 minutes. Remove from smoker and set aside. Preheat oven to 350F. Heat 1/2 tablespoon oil in a small ovenproof sauté‚ pan over medium heat. When hot, add garlic cloves and sauté‚ for 3 minutes or until golden brown. Place in preheated oven and roast for 6 to 8 minutes or until each clove is soft, stirring occasionally to prevent burning. Remove from oven. Remove garlic from pan and allow to cool. Set aside until ready to use. Place remaining 1 tablespoon oil in a large saucepan over medium heat. When hot, add onions and carrot and sauté‚ for 5 minutes or until onions are golden brown. Add thyme, oregano, cumin, coriander, black peppercorns, and bay leaf and sauté‚ for 1 minute. Add Demi-Glace, chicken stock, and ancho chili paste and bring to a boil. Lower heat and simmer for 30 minutes. Skim any fat that may have settled on the top. Add smoked tomatoes, roasted garlic, roasted red and yellow bell pepper, and roasted poblano chili. Simmer for 10 minutes to combine flavors. Remove from heat and add cilantro, lime juice, and salt. Ancho Chili Paste: Place all ingredients in a medium saucepan over medium heat. Bring to a boil, then simmer for 10 minutes. Pour into a blender and puree until smooth. Set aside until ready to use. Tart Tomatillo Relish: Mix all ingredients together, then check seasoning.