Poussin with mustard sauce and mushrooms
Item 1 of 1
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
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Ingredients
Metric
Imperial
Poussin
- 4 poussin, each weighing 400g–500g
- vegetable oil
Three mustard sauce
- 40g of shallots, chopped
- 200g of chestnut mushrooms, thinly sliced
- 65ml of white wine
- 250ml of chicken stock
- 1 tsp cornflour
- 1 tsp water, cold
- 250ml of double cream
- 12g of English mustard
- 12g of Dijon mustard
- 12g of Pommery mustard
- vegetable oil
- salt
Long stem broccoli
- 40g of long stem broccoli
- salt
To serve
- chervil leaves
- chives, chopped
SAVE RECIPE
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
- 40g of shallots, chopped
- vegetable oil
- 200g of chestnut mushrooms, thinly sliced
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
- 12g of English mustard
- 12g of Dijon mustard
- 12g of Pommery mustard
- salt
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
- 40g of long stem broccoli
- salt
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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