Pot-roasted poussin with pinot, garlic and grapes

Recipes / Meat

Serve this rustic, homestyle dish as part of a picnic by the river.

Recipe «Pot-roasted poussin with pinot, garlic and grapes» presented in category Recipes / Meat, to prepare this dish you will need no more 2:20 minutes. To make this dish at home by prescription from the author Gomer would need: 125g unsalted butter, melted, cooled, 1/4 tsp sweet paprika, 2 tbsp Dijon mustard, 2 tsp finely chopped thyme, plus extra sprigs to garnish, 6 x 500g poussins , rinsed, dried , 1 1/2 cups pinot noir, 1 cup Massel chicken style liquid stock, 1 garlic bulb, cloves separated , 500g small red and black seedless grapes, cut into small bunches, 200g piece pancetta, cut into strips, Creamy polenta or mash, to serve.

Ingredients:

  • 125g unsalted butter, melted, cooled 
  • 1/4 tsp sweet paprika 
  • 2 tbsp Dijon mustard 
  • 2 tsp finely chopped thyme, plus extra sprigs to garnish 
  • 6 x 500g poussins , rinsed, dried 
  • 1 1/2 cups pinot noir 
  • 1 cup Massel chicken style liquid stock 
  • 1 garlic bulb, cloves separated 
  • 500g small red and black seedless grapes, cut into small bunches 
  • 200g piece pancetta, cut into strips 
  • Creamy polenta or mash, to serve 

Instructions

  1. Preheat the oven to 180°C.
  2. Combine the butter, paprika, mustard and thyme in a bowl, then season with sea salt and freshly ground black pepper. Rub 1 tablespoon of mixture between the breasts and skin of each poussin, then brush the remainder over the poussin. Tie the legs together with kitchen string and tuck the wings under.
  3. Heat a frypan over medium heat. Cook the poussins, in 2-3 batches, turning, for 5 minutes until browned on all sides, then transfer the poussin to a roasting pan.
  4. Drain any excess fat from the frypan, then add the pinot noir and simmer for 10 minutes or until reduced by half. Add the chicken stock and bring to the boil, then pour the mixture into the roasting pan. Add the garlic cloves and grapes, then cover the pan with foil and roast for 1 hour.
  5. Meanwhile, heat a small non-stick frypan over medium heat. Add the pancetta and cook, stirring occasionally, for 10 minutes or until browned. Add the pancetta to the poussin and bake, uncovered, for a further 30 minutes or until the poussins are golden brown and the juices run clear when the thickest part of a thigh is pierced.
  6. Remove the poussins, garlic and grapes from the pan and keep warm. Tip the cooking juices into a small saucepan and simmer over medium heat for 15 minutes or until reduced by half, skimming any fat from the surface. Season to taste.
  7. Serve the poussins on a bed of polenta or mash, with garlic and grapes, garnished with thyme sprigs and drizzled with the reduced cooking juices.