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

Method
1.
First make your 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 on a high heat until the liquor reduces by a half
3.
Mix the cornflour with the water to form a paste. Stir in the double cream and whilst simmering, stir in the diluted cornflour. Simmer for a further 1-2 minutes to cook the cornflour
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, spatchcock the birds by removing 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
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
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
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Poussin recipe with a light and crisp white wine, a fresh and medium bodied white wine, or a full-bodied and ripe white wine

Ingredients

Poussin

Three mustard sauce

Long stem broccoli

To serve

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Poussin is complemented by a mustard sauce and mushrooms in Marcello Tully's exquisite recipe


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