Poussin with mustard sauce and mushrooms


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

Three mustard sauce

Long stem broccoli

To serve

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
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
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
  • 25g of cornflour
  • 1 tsp water, cold
  • 250ml of double cream
Remove from the heat and add the three mustards and salt to season. Set aside until ready to serve
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
  • 4 poussin, each weighing 400g–500g
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
Preheat the oven to 180°C/gas mark 4
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
Transfer the pan to the oven and cook for a further 12-15 minutes
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
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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