Name: Poussin with Red Wine Sauce
Ingredients: 3 tb Pure olive oil; 4 sm Spring chickens, 12 - 16 ounces each, split in half down the back; Salt and freshly ground black pepper; 1 c Pearl onions; 1/2 c Diced carrots; 1/2 c Diced turnips; 2 tb Dried thyme; 1 c Dry white wine; 1/2 c Canned plum tomatoes, drained and crushed; 2 c Chicken stock; 1/4 c Crumbled crisp-fried bacon

[In reading the Old Testament] you have learned that there is balm in Gilead, that there is a great Physician there; He has checked your fearful, mortal malady, and you shall live. You have looked to the brazen serpent, you are healed. You have sprinkled your door post with the blood of God’s atoning Lamb, and the angel of destruction will pass you by. You have fled to the city of refuge, and the destroyer cannot come near you. You have laid your sins by faith on your substitute and He has borne them away into the wilderness. You have bathed in the fountain that was opened in the house of King David for sin and for uncleanness, and the defilement of guilt has been washed away. You have brought to Jesus the writing that bound you as a servant of sin, and He has annulled it by nailing it to His cross.

John Broadus

CATEGORY	CUISINE	TAG	YIELD
Meats		Chef, Du, Jour	1	Servings

INGREDIENTS

3	tb	Pure olive oil
4	sm	Spring chickens, 12 – 16 ounces each, split in half down the back
		Salt and freshly ground black pepper
1	c	Pearl onions
1/2	c	Diced carrots
1/2	c	Diced turnips
2	tb	Dried thyme
1	c	Dry white wine
1/2	c	Canned plum tomatoes, drained and crushed
2	c	Chicken stock
1/4	c	Crumbled crisp-fried bacon

INSTRUCTIONS

Preheat oven to 350 degrees. Heat the olive oil in a large, deep skillet.
Season the chicken halves with the salt and pepper, and brown well on both
sides before removing and placing in an ovenproof casserole. To the skillet
in which you cooked the chicken, add the onions, carrots, turnips, thyme,
and garlic and saute until the vegetables begin to wilt. Add the red wine,
plum tomatoes, and chicken stock to the vegetables, and cook 10 minutes
over medium heat. Pour the vegetable mixture over the chicken in the
overproof casserole and bake 1 1/4 hours. When the chicken has finished
baking, add the cooked, crumbled bacon to the casserole. Serve. Yield: 4
servings
Recipe by: CHEF DU JOUR MICHAEL LOMONACO SHOW #DJ9135 Posted to MM-Recipes
Digest V4 #090 by "Ed Bauman" <BIRCHCREEK@msn.com> on Mar 31, 97

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