10 chicken country recipes

Chicken, country ham, and peas in a creamy fricassee sauce with milk and a pinch of cloves, served over pasta or rice. A Southern-style chicken fricassee with salty ham and sweet peas.

Serve over hot buttered noodles or mashed potatoes and garnish with chopped parsley if desired. Serve with hot biscuits or bread, if desired.

Snails Cauderan is a traditional Bordeaux escargot recipe braised with country ham, shallots, white wine, and bouquet garni. Petit-gris snails cooked low and slow in a rich, savory sauce.

Grilled BBQ chicken drumsticks served with two creamy dips: fiery horseradish and tangy country Dijon mustard. Grill 24 drumsticks in under 20 minutes for a crowd-ready cookout spread or game day feast.

Country-style rabbit stew braised in dry sherry, chicken broth, and a strained game marinade with sage and thyme. The way old hunters do it, in a black iron pot.

White bean soup with rosemary, country ham, and mirepoix simmered in chicken stock then pureed smooth. Make up to three days ahead.

Poulet en casserole is a French country classic: whole roasted chicken braised in white wine and rosemary with tender potatoes, carrots, and onions. One pot, one oven.

Country Captain is a storied Southern curried chicken stew with tomatoes, green peppers, garlic, and warm spices. A whole hen simmered tender and served over rice. Feeds 8.

Country honey mustard dip made with whole-grain mustard, honey, sour cream, and salad dressing. A creamy, sweet-tangy four-ingredient dip for chicken fingers, pretzels, or vegetables.

Rabbit almondine, an old-school braise where flour-coated rabbit pieces simmer in herbed chicken broth, then finish in a sour cream gravy with toasted slivered almonds. Country French comfort food with rustic bones.