| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Taste3 | 1 | servings |
INGREDIENTS
| 4 | Poussins; (baby chickens), | |
| ; about 1 1/4 pounds | ||
| ; each | ||
| Salt and freshly ground pepper | ||
| 1/3 | c | Minced shallots |
| 4 | Sprigs fresh thyme; or 2 teaspoons | |
| ; dried thyme leaves | ||
| 1 1/4 | c | Dry Riesling wine |
| 2 | tb | Olive oil |
| 1 1/4 | c | Fresh chicken stock or canned chicken |
| ; broth | ||
| 24 | Pearl onions; peeled and boiled | |
| ; for 10 minutes | ||
| 12 | lg | Wild mushrooms; stemmed and cut |
| ; into 1/2-inch | ||
| ; pieces | ||
| 4 | sm | Or baby turnips; trimmed and cut |
| ; into 1/2-inch | ||
| ; pieces and blanched | ||
| ; for 2-3 minutes | ||
| 4 | Carrots; peeled and cut into | |
| ; 1/2-inch pieces and | ||
| ; blanched for 2-3 | ||
| ; minutes | ||
| 2 | tb | Chopped fresh tarragon or 2 l/2 teaspoons |
| ; dried | ||
| 6 | Thick slices bacon; diced and sauteed |
INSTRUCTIONS
Cut each poussin into 6 serving pieces, and season with salt and pepper. Place in a bowl, add shallots and thyme, and mix well. Add wine, cover, and marinate in refrigerator for 12 hours. Preheat oven to 350 degrees. Remove pieces of poussin from marinade, and pat dry. Reserve marinade. In a large skillet, heat olive oil over medium-high heat. Add as many poussin pieces as will fit without crowding in one layer, skin side down, and sear until golden brown; remove from pan. Repeat with remaining poussin pieces. Divide poussin pieces among 6 3-cup oven proof casseroles. (Dish may also be prepared in a large Dutch oven.) Deglaze skillet with a little chicken broth, and add liquid to casseroles along with vegetables, tarragon, bacon, reserved marinade, and remaining chicken broth. Cover and bake for about 45 minutes. Yield: 6 servings Recommended Wine: 1992 Trimbach Riesling Converted by MC_Buster. Recipe by: TASTE SHOW #TS4852 Converted by MM_Buster v2.0l.
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