Chicken, Capon & Poussin

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Basque-Style Chicken with Chorizo

by D'Artagnan

This comforting Basque-style chicken is quickly braised with peppers, onions, tomatoes, and chorizo sausage. The saucy dish is like sunshine in a bowl...

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New

Chicken Confit Pastry with Mushrooms, Spinach, & Truffle Butter Béchamel

by D'Artagnan

Flaky pastry is packed with chicken confit, mushrooms, spinach, truffle butter béchamel, and two types of cheese in this easy recipe. Cut into fourths...

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New

Hard Cider-Braised Chicken Thighs with Onions & Bacon

by D'Artagnan

Our air-chilled chicken thighs maintain a wonderfully crispy skin in a shallow braise of hard apple cider, onions, and smoky bacon. Buy high-quality c...

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Sheet Pan Roast Poussin with Mushrooms & Miso Butter

by D'Artagnan

Umami-rich miso butter flavors our whole poussin and creates a light, tasty sauce for exotic mushrooms and roasted baby bok choy in this super-easy re...

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Bacon-Wrapped Stuffed Chicken Breasts

by D'Artagnan

Boneless, skinless chicken breasts don’t have to be boring. In this easy recipe, we stuff our air-chilled chicken breasts with a mixture of Brussels s...

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Grilled Chicken Satay with Spicy Peanut Sauce

by D'Artagnan

This easy recipe for chicken satay is packed with Southeast Asian flavor. A long marinade in coconut milk and 8 different aromatics makes for super te...

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Peruvian-Style Roast Chicken with Aji Verde Sauce

by D'Artagnan

This roast chicken is made extra tasty from a smoky, citrusy wet rub, but the real star of the dish is the super addictive condiment, Aji Verde, more ...

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Peri-Peri Grilled Baby Chicken

by D'Artagnan

Juicy, mild poussin is the perfect vehicle for spicy peri-peri marinade in this easy recipe. Garlic, lemon, oregano, and fresh chilis come together fo...

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Lemon & Herb Roasted Poussin with Duck Fat Potatoes

by D'Artagnan

This easy recipe delivers big flavor with just a few simple ingredients. High roasting temperature and a few aromatics ensure moist, flavorful meat. A...

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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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