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POUSSINS WITH A MUSTARD SAUCE

  • 4.5 Star
    rating
  • Timer Prep 20 min
    Cook 40 min
  • Chart 989.0 cal/
    serving
  • Chef hat Hard
    effort

Preparation

Slice the mini Portobello mushroom. Crush the garlic clove. Chop the fresh tarragon or parsley.

Method

  1. 1 Preheat the oven to 220°C/200°C fan/gas 7.
  2. 2 Cook the poussins in a roasting tin for 40 minutes, until the juices run clear when you pierce the thickest part of the thighs with a skewer.
  3. 3 Transfer to a platter and keep warm.
  4. 4 Place the roasting tin over a low heat on the hob, add the mushrooms and fry for 3-4 minutes.
  5. 5 Add the garlic and cook for 1 minute.
  6. 6 Transfer to a plate.
  7. 7 Add the wine to the roasting tin and simmer for 2 minutes until reduced, then add the stock, mustard and cream.
  8. 8 Simmer gently for 2-3 minutes, until thickened, and return the mushrooms to the pan.
  9. 9 Stir in the tarragon or parsley and season.
  10. 10 Serve the poussins with the sauce.

2 Reviews

  • Nicky

    Great recipe, if I will be on Come Dine With Me this will be my main. Very tasty and easy to do and looks fab. We have used a clay cooking pot and stuffed the chicken with lemon, thyme and butter.

  • Jacki

    This is really tasty, we had it with steamed vegetables