chicken sausage 

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Ariane Daguin

Ariane Daguin

Ariane Daguin was born into a world of great food. Her father, André Daguin, chef-owner of the Hotel de France in Auch, Gascony, is famous throughout France for his artistry with foie gras and other Gascon specialties.

A career in food might have seemed natural, but Ariane decided to pursue an academic degree at Columbia University. While working part-time for a New York pâté producer, Ariane wa…

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Capon Poule au Pot with Foie Gras Stuffing

Capon Poule au Pot with Foie Gras Stuffing

by Ariane Daguin

Traditional recipes for poule au pot are closely guarded secrets passed down through generations of women in France. Here's our version, made with a rich, full-flavored Capon and a delicious soft stuffing of sausage, bread and foie gras.

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Brunswick Stew

Brunswick Stew

by Jeff Miller

Brunswick stew is a centuries-old recipe that might have originally called for squirrel meat. Jeff Miller, owner and pit boss of Luella's BBQ in Asheville, North Carolina prefers silky smoked chicken and spiced andouille sausage to squirrel.

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Spicy Cajun-Style Jambalaya

Spicy Cajun-Style Jambalaya

by D'Artagnan

This quick-cooking, one-pot Jambalaya is satisfying and super easy to make. Tender chicken, shrimp, andouille sausage, and Tasso ham create a hearty meal with layers of flavor and texture.

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Caldo Verde Soup with Chorizo

Caldo Verde Soup with Chorizo

by D'Artagnan

Caldo verde, Portugal’s green soup, is healthy, hearty, and super easy to make. Pureeing the potatoes lends creaminess without dairy, adding the greens just before serving keeps the flavor fresh, and our chorizo sausage adds smoky richness.

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