What better than individual portions for Valentine’s day. Poussin are an excellent choice and these are prepared just like a whole chicken with stuffing and everything. They’re served with a rich and creamy Madeira sauce. For less cooking on the day, you can stuff the poussin the evening before then store in the refrigerator until ready to cook. You can also prepare the sauce the day before. These also work well as a Christmas dinner for two.
Prep time 35 minutes/Cook time 30-40/serves 2
Ingredients:
2 tbsp butter, plus extra to dot
75g (3 oz) small chestnut mushrooms, whizzed briefly in a food processor or finely chopped
1 shallot, finely chopped
1 garlic clove, finely chopped
1 good quality pork sausage, casing removed and crumbled
4 fresh thyme sprigs, 2 with leaves stripped
3 tbsp hazelnuts, finely chopped
4 tbsp fresh breadcrumbs
2 free-range poussins (about 500g [1 lb] each)
For the madeira sauce:
Small knob of butter
1 shallot, finely chopped
150ml (3/5 cup) madeira
250ml (1 cup) fresh chicken stock
50ml (1/5 cup) single cream
Method:
Pre-heat your oven to 220°C (200°C fan/430°F/gas mark 7).
Melt the 2 tbsp butter in a frying pan and, when sizzling, add the mushrooms and cook over a high heat for 4-5 minutes until all the moisture has evaporated and the mushrooms are golden. Turn down the heat, add the shallot and garlic, and cook for another 5 minutes without until the onions are translucent but not coloured. Turn into a bowl and set aside to cool.
Put the pan back on the heat with a little more butter if necessary and use to briefly fry the sausage meat, breaking it up in the pan with a wooden spoon until just cooked through. Turn out to the bowl with the other ingredients and toss through the mushrooms. Mix in the stripped thyme leaves, hazelnuts and breadcrumbs, then season generously. Allow to cool, then use this mixture to stuff the body cavities of the birds.
Season the tops of the poussin with salt and black pepper, then dot them with butter. Set in a roasting tin with the remaining thyme sprigs scattered on top, transfer to your pre-heated oven and cook for 10 minutes. Turn down the oven to 200°C (180°C fan/400°F/gas mark 6), and cook for a further 20-30 minutes until a skewer inserted into the thickest part of the thigh comes out piping hot when touched to your lip and the juices run clear. Remove the birds to somewhere warm and leave to rest.
While the roast poussin are resting, prepare the madeira sauce. Melt the butter in a frying pan and add the shallot, cooking for 4-5 minutes until softened but not coloured. Add the madeira, turn up the heat and boil until the volume has reduced to about half, then add the chicken stock and any resting juices from the birds. Reduce until you have about 100ml (2/5 cup) of liquid left in the pan. Add the cream, bring to a simmer, then season to taste and strain into a jug.
Serve with herbed roast potatoes and steamed greens.
