Saturday, 25th January 2014
Brown the poussin all over in a casserole and set aside. In the same casserole, brown some bacon lardons, then add and soften onions and garlic. Deglaze with red wine. Put the bird back in with some more red wine, stock, thyme and seasoning, and cook in a medium oven for 45 minutes or so. Remove the poussin to let it rest a bit, and ladle out and thicken some of the sauce. Served with boiled potatoes and cabbage.
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