Meal Type:
Mains
Prep Time:
1 hour
Cooking Time:
1 hour 50 minutes
Serves:
4
By:
R Flavell

"Tiny baby crispy chickens, 1 each, roasted with herbs, served with mashed potato & truffle oil, wild mushrooms, artichoke hearts, & broad beans in a cream sauce. There's something wonderful about a baby chicken all to yourself, mmmmmm, knawing on the bones. This will leave you totally satisfied..."

Ingredients

  • 4 Poussin (baby chicken, about 400g each).
  • Handful of Rosemary & Thyme
  • 2 Tbsp Oil or Duck Fat
  • Salt
  • 1 Tbsp Oil
  • 1/2 Lemon squeezed
  • 300g mixed wild Mushrooms
  • 1/4 cup Shallots, sliced
  • 2 tsp shopped Garlic
  • 1/8 cup Oil
  • Salt & Pepper
  • 1/4 cup fresh herbs chopped, (parsley, chives basil, tarragon).
  • 150g cooked, shelled Broad Beans
  • 2 cooked Artichoke hearts, halved
  • 4 Medium Potatoes (mashing variety).
  • Salt for cooking water
  • Salt & Pepper
  • 50g Butter
  • 50ml hot Milk
  • 1/2 Tbsp Truffle Oil
  • 1/2 cup white Wine
  • 2 cups cream
  • 1 cup chicken stock
  • Salt & Pepper
  • 1/4 tsp Kaitaia Fire Hot Sauce
  • 1/4 tsp Worcestershire sauce
  • 1/4 tsp Lemon juice
  • 20g cold Butter chunks

Preparation

Poussin:
  1. Heat oven on fan bake 190 celcius.
  2. Dry skin of the poussin. Squeeze lemon in the cavity. Add herbs to cavity.
  3. Heat duck fat in pan & briefly brown all sides of the poussin over med-high heat. Tuck wings forward & underneath the bird. Place in roasting dish breast side up & cook for 35 min. Check birds, & cook extra 10 min till skin is golden & crisp.

Vegetables:

  1. Heat oil in pan. Add mushrooms & saute for few min. Add garlic & shallots & continue to cook whilst stirring. When cooked add fresh herbs & season with salt & pepper to taste. Before serving add broad beans & quartered artichokes.
  2. Add hot sauce & stir through just before serving.

Potatoes:

  1. Peel potatoes & chop in half.
  2. Place in pot & cover with cold water. Bring to boil, turn down heat & simmer until cooked. Tip off water & place back on stove. Add butter & salt to pot & heat. Mash or sieve through a ricer. Add truffle oil just before serving.

Sauce:

  1. Heat stock & wine in pot until reduced to 50ml.
  2. Add cream & reduce to half. Add butter & whisk until mixed.
  3. Add rest of ingredients & keep warm till ready to serve. Do not boil.

Rating

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Recipe:
R Flavell