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Roast poussin with wild mushrooms and truffle potato mash

Serves   4
Prep time: 1 hour
Cooking time: 1 hour 50 mins

"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..."

  • Chicken
  • Mushrooms
roast chicken




  • 4 Poussin (baby chicken, about 400g each).
  • Handful of Rosemary & Thyme
  • 2 Tbsp Oil or Duck Fat
  • 1/2 Lemon squeezed


  • Cooking oil
  • 300g mixed wild Mushrooms
  • 1/4 cup shallots, sliced
  • 2 tsp chopped garlic
  • 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).
  • 50g butter
  • 50ml hot milk
  • 1/2 Tbsp truffle oil


  • 1/2 cup white wine
  • 2 cups cream
  • 1 cup chicken stock
  • 1/4 tsp Kaitaia Fire Hot Sauce
  • 1/4 tsp Worcestershire sauce
  • 1/4 tsp Lemon juice
  • 20g cold Butter chunks

Salt and pepper to season


  1. Heat oven on fan bake 190 Celsius.
  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.


  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.


  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.


  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.