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Ингредиенты
- 4 x Poussins, (baby chickens), about 1 1/4 pounds each Salt and freshly grnd pepper
- 1/3 c. Chopped shallots
- 4 sprg fresh thyme, or possibly 2 tsp. dry thyme leaves
- 1 1/4 c. Dry Riesling wine
- 2 Tbsp. Extra virgin olive oil
- 1 1/4 c. Fresh chicken stock or possibly canned chicken broth
- 24 x Pearl onions, peeled and boiled for 10 min
- 12 lrg Wild mushrooms, stemmed and cut into 1/2-inch pcs
- 4 sm Or possibly baby turnips, trimmed and cut into 1/2-inch pcs and blanched for 2-3 min
- 4 x Carrots, peeled and cut into 1/2-inch pcs and blanched for 2-3 min
- 2 Tbsp. Minced fresh tarragon or possibly 2 l/2 tsp. dry
- 6 x Thick slices bacon, diced and sauteed
Инструкции
- Cut each poussin into 6 serving pcs, and season with salt and pepper. Place in a bowl, add in shallots and thyme, and mix well. Add in wine, cover, and marinate in refrigerator for 12 hrs.
- Preheat oven to 350 degrees. Remove pcs of poussin from marinade, and pat dry. Reserve marinade. In a large skillet, heat extra virgin olive oil over medium-high heat.
- Add in as many poussin pcs as will fit without crowding in one layer, skin side down, and sear till golden; remove from pan. Repeat with remaining poussin pcs.
- Divide poussin pcs among 6 3-c. oven proof casseroles. (Dish may also be prepared in a large Dutch oven.) Deglaze skillet with a little chicken broth, and add in liquid to casseroles along with vegetables, tarragon, bacon, reserved marinade, and remaining chicken broth. Cover and bake for about 45 min.
- Yield: 6 servings
- Recommended Wine: 1992 Trimbach Riesling
