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Ингредиенты
- 4 x Poussin (abt 12 to 14 ounce ea) - butterflied
- Â Â through the back bone
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. Extra virgin olive oil
- 1 Tbsp. Whole, unsalted butter
- 1/2 c. Purple pearl onions blanched, peeled
- 1/2 c. Dry sherry
- 1Â 1/2 c. Warm chicken stock
- 2 x Bay leaves
- 3 x Star anise
- 1 Tbsp. Grated ginger
- 1 Tbsp. Coriander seed
- 1 Tbsp. Cardamom seed
- 1/4 lb Fresh morels cleaned, quartered
- 1/2 c. Fresh new peas
- 1/2 lb Pencil asparagus woody stem removed
- 4 ounce Creme fraiche
- 1/4 c. Minced chives
Инструкции
- Season the poussin with a generous sprinkling of salt and freshly-grnd black pepper. Heat the extra virgin olive oil together with the butter in a saute/fry pan with straight sides (sauteuse) over medium heat. Add in the poussin, without crowding, to the saute/fry pan skin side down and cook slowly to brown the chickens to a golden brown-brown color. Turn the chickens to brown the other side, add in the pearl onions to caramelize with the chicken, and place a lid on the pan. Allow the chicken and onions to simmer together for 5 to 7 min.
- Add in the dry sherry to the saute/fry pan and cook down to reduce the liquid till almost evaporated. Add in the warm stock together with the spices tied in cheesecloth into an herb bouquet garni. Let this simmer slowly over low heat for 30 to 35 min. After 20 min has gone by add in the morels to the pan and continue to simmer all together for the remaining 15 min cooking time.
- Remove the chicken carefully from the pan, add in the peas and asparagus to the stock and cook for 2 min. Stir in the creme fraiche and cook together for 2 more min before spooning the vegetables around the chicken and pouring the excess sauce into a sauceboat. Sprinkle minced chives over everything and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 4 servings | |
| Calories 177 | |
| Calories from Fat 90 | 51% |
| Total Fat 10.2g | 13% |
| Saturated Fat 2.82g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 148mg | 6% |
| Potassium 291mg | 8% |
| Total Carbs 11.71g | 3% |
| Dietary Fiber 3.1g | 10% |
| Sugars 4.17g | 3% |
| Protein 2.97g | 5% |
