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- Poussins Maintenon
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PrintPOUSSINS MAINTENON
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Use poultry shears to cut along both sides of the backbones of Poussins, then remove. Turn Poussins breast side up and press with rolling pin to flatten.
- Push 2 skewers through each Poussin to keep in shape. Rub the Poussins all over with oil and salt and pepper.
- Place on a foil-lined grill (broiler) pan and cook under a preheated medium grill (broiler) for 10 minutes on each side - the chickens should be 7.5 cm / 3 inches from the heat.
- Meanwhile prepare the garnish: sauté the chicken livers very quickly in 1 tablespoon olive oil, remove and add the mushrooms to the pan.
- Shred the cooked tongue or ham and add salt and pepper to taste and the thyme. Stir until heated through, then remove from the heat and keep warm.
- Cut the slices of bread into 2 large rounds, fry in oil until golden, then drain on kitchen paper towels.
- To assemble the dish, place the fried bread on individual plates, top each with the mushroom and tongue mixture, then a Poussin. Garnish with slices of chicken liver.
- Add the white wine, water and cream to the grill (broiler) pan. Bring to the boil, stirring in the brown bits until smooth. Season to taste and spoon over the chicken.
- Serve with Mange-Tout.
INGREDIENTS
- 700 gram Poussins
- Cooking oil
- Salt and freshly ground pepper
- 8 chicken livers
- 8 flat mushrooms, sliced
- 8 slices cooked tongue or ham
- 1 teaspoon chopped fresh or a
- Pinch of dried thyme
- 4 slices white bread
- 4 tablespoons dry white wine
- 2 tablespoons water
- 4 tablespoons single cream
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