Ingredients :

• Waxy potatoes — Charlotte or Amandine are perfect here. They hold up during cooking without mashing. Avoid Bintje or Monalisa — too floury, they will disintegrate in the broth and you’ll have a thick soup instead of a stew.
• Smoked chicken or turkey sausages — These replace traditional Montbéliard or Morteau sausages. They are easily found in the poultry deli section. They provide the same smoky character, hold up perfectly during cooking, and can be cut into thick slices without falling apart.
• Smoked turkey lardons — Same role as classic bacon lardons: creating a fatty and smoky base that perfumes everything cooking with it. Look for them in the poultry or health food section of supermarkets. They brown and sizzle exactly like any other.
• Chicken broth — This is the cooking liquid, and it really influences the final result. A cube dissolved in hot water works. But a high-quality store-bought broth or homemade is much better — you can taste the difference in the sauce.