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
25g of 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, 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
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