Chicken, Capon & Poussin

Coq Au Vin

by Ariane Daguin

Traditionally, roosters are used to make coq au vin, the classic French stew. Since roosters are hard to find, we suggest using chicken in this everyd...

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Black Truffle Butter Buffalo Wings

by D'Artagnan

Spicy Buffalo-style wings are the always a party favorite, but we've upped the flavor ante to make them even better. Our creamy Black Truffle Butter a...

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Poussin Cacciatore with Creamy Polenta

by Barbara Lynch

Poussins are basically small, baby chickens that take well to roasting and braising, as in this cacciatore with sweet and hot peppers, garlic and dry ...

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Yard Bird Fricassee

by Norman Van Aken

Here's a simple chicken recipe that's packed with flavor from Norman and Justin Van Aken, from their excellent tome, My Key West Kitchen. Use chicken ...

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Truffled Chicken & Egg

by Ed Brown

Chef Ed Brown's silky poached chicken breast is napped with a velvety, truffle studded sauce. Served alongside hearty polenta enriched with foie gras ...

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Perfect Roast Chicken

by D'Artagnan

Few can resist the succulent, juicy meat and crispy, golden skin of a perfectly roasted chicken. Here's a basic, practically no-fail recipe that's sur...

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Grilled Honey-Balsamic Chicken Drumsticks

by D'Artagnan

These delightfully sticky grilled chicken drumsticks have just the right balance of sweet honey and tart balsamic flavors, making them a hit with both...

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Duck Fat Fried Chicken Drumsticks

by D'Artagnan

An overnight soak in seasoned buttermilk along with pan-frying in a blend of duck fat and peanut oil, makes this chicken extra flavorful, crispy, and ...

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Asian-Style Sweet Chili Chicken Wings

by D'Artagnan

Sweet and tangy with a spicy kick, these crispy fried chicken wings are the perfect appetizer for your next get-together.

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Grilled Harissa-Honey Chicken Wings

by D'Artagnan

Sweet honey tempers spicy harissa and pungent garlic in this easy grilled chicken wing recipe. Serve with chilled yogurt dipping sauce and your favori...

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Lemongrass Coq au Vin

by Cat Cora

Fresh, sliced lemongrass, shiitake mushrooms and a whole tablespoon of chopped garlic make this dish lighter and brighter-tasting than the traditional...

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Thomas Keller's Buttermilk Fried Chicken

by Thomas Keller

Thomas Keller's Ad Hoc restaurant is famous for its fried chicken, brined for 12 hours in an herb-and-lemon brine. The meat is seasoned, super juicy a...

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Chicken & Andouille Sausage Gumbo

by D'Artagnan

This gumbo is hearty and rich with just the right amount of spice.

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Eric Ripert's Coq Au Vin

by Eric Ripert

Chef Eric Ripert's classic chicken stewed in red wine is rich, homey and comforting. Served over egg noodle with a crusty loaf of country bread, it ma...

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Oven-Roasted Mojo Chicken

by Norman Van Aken

This highly perfumed roasted chicken is a favorite comfort food of Chef Norman Van Aken and featured in his latest cookbook, My Key West Kitchen. For ...

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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 r...

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