Tuesday, 5 October 2010

Sauteed poussin with tarragon and mustard sauce

Serves 4

2 poussins
100g flour
salt and pepper
olive oil

2 shallots, sliced
1 tsp mustard seeds
10 white peppercorns
tarragon stalks
500ml chicken stock
200ml double cream
10g tarragon leaves chopped
1tbsp Dijon mustard

1. Set the oven to 180C.
2. Slice the shallots.
3. Crush the peppercorns.
4. Clean the poussin
5. Butterfly the chicken - lay the chicken breast-side down on a cutting board. With heavy duty scissors, cut along each side of the poussin's backbone, discarding bone when finished. Grabbing each side of the cut back, flatten the poussin by cracking it open. 

1. Season the poussins and dust with flour, making sure its evenly covered.
2. Heat up the olive oil in a large shallow pan and color the poussins (if you decide to use drumsticks or any other part of a chicken instead same applies).
3. Once they are a golden color, remove the poussins and add the shallots. If there is too much fat in the pan remove some and leave about 1tbsp. Brown the shallots slightly and add crushed peppercorns and whole mustard seeds.
4. Add the chicken stock, poussins and tarragon stalks. Cover with cartushe and kitchen foil on top. Place in the oven for 15-20 min.
5. Remove the poussins from the pan and set aside in a warm place and cover with kitchen foil to retain the heat.
6.  Put the pan with the juices on the stove and bring to boil. Let it boil until the sauce has reduced by half. Add cream, season with salt and pepper and bring to boil again. Now pass the sauce through a sieve.
7. At the very end, chop the tarragon and add it to the sauce. Add mustard to taste.
8. Serve the butterflied poussins with sauce on top.

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