Poussin with mustard sauce and mushrooms

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Poussin is a small, young chicken with a mild flavour, brought to life by a sauce containing three varieties of mustard in this poussin recipe from Marcello Tully. Taking less than an hour to prepare and worthy of a celebration, it makes a brilliant main course for a dinner party

First published in 2015

Ingredients

Metric

Imperial

Poussin

  • 4 poussin, each weighing 400g–500g
  • vegetable oil

Three mustard sauce

Long stem broccoli

To serve

Method

1
Begin by preparing the three mustard sauce. Fry the shallots in a little oil for 2-3 minutes without colouring. Then, add the mushrooms and cook for a further 1-2 minutes
2
Add the white wine and chicken stock and bring to the boil, then simmer over a high heat until the liquor reduces by a half
  • 65ml of white wine
  • 250ml of chicken stock
3

Mix the cornflour with the water to form a paste. Stir in the double cream and while simmering, stir in the diluted cornflour. Simmer for a further 1-2 minutes to cook out the cornflour

  • 1 tsp cornflour
  • 1 tsp water, cold
  • 250ml of double cream
4
Remove from the heat and add the three mustards and salt to season. Set aside until ready to serve
5

To prepare the poussin, remove the ribcage, breast bone and large amount of fat and excess skin from around the neck. Be sure to leave as much skin intact as possible

  • 4 poussin, each weighing 400g–500g
6
Gently score the skin with a sharp knife, cutting diagonally into the skin 3-4 lines across. This will improve the presentation of the chickens when they are fried
7
Preheat the oven to 180°C/gas mark 4
8
In a heavy-based, ovenproof saucepan, fry the chicken, skin-side down, over a high heat until golden brown. Turn the chicken over and cook for a further 1-2 minutes
  • vegetable oil
9
Transfer the pan to the oven and cook for a further 12-15 minutes
10
Meanwhile, heat up the sauce in a pan. Cook the broccoli in salted boiling water for 4 minutes. Drain and toss the broccoli through a small amount of the three mustard sauce until coated
11
Divide the long-stem broccoli between 4 plates and top with the seared poussin. Pour the sauce over the poussin and garnish with some chives and chervil. Serve immediately
First published in 2015

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.

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