This dish was originally created for older squab, but I love this easier version with chicken. You can also use duck (wild or domestic) instead.
In England, the little sausages I love to put with poultry are called chipolata, and are the same size as American breakfast sausages, though not as highly seasoned. The latter will work well, and if you want to add a real zinger, use lamb merguez sausages, which are full of red pepper.
Serve this dish in the winter with mushroom ha