World Food and Wine
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Stuffed poussins

The poussins are stuffed with couscous and pot roasted. Consider more couscous, plain or flavored, and vegetables as the accompaniment of choice for this recipe.

Ingredients

3 T almond (slivered)
1 c water
1⁄2 c couscous
1 T butter (diced)
4 T olive oil
  seasoning (salt and ground pepper to taste)
1 c grape
1 c broth (chicken broth)
4 T cream
4 chicken (poussins, young, tender chickens)
1⁄2 c wine (Port wine)
2 t arrowroot (or corn starch for a cloudy sauce)
4 T cream (heavy cream, double cream)

Instructions

Pre-heat oven to 375°F (190°C)

Stuffing

  1. Heat 3/4 cup water to boiling, season and pour over the couscous. Cover and stand for 5 minutes.
  2. Toast almonds in a pan until pale brown.
  3. Mix in butter and almonds into the couscous with a fork.

Poussins

  1.  Stuff the poussins, pull the skin flap over and truss to secure.
  2. Heat oil in a casserole dish on the stove top. Brown the poussins.
  3. Cover and cook in the oven for 50-60 minutes or until tender.
  4. Transfer to a serving dish and keep warm.

Sauce

  1. Reduce the Port by half over a high heat.
  2. Add grapes, simmer for 1 minute and remove.
  3. Remove excess fat from the casserole then add chicken broth and reduce a little.
  4. Strain into the saucepan with the reduced port.
  5. Blend arrowroot with 3-4 T water and add to the saucepan.
  6. Heat until just beginning to boil. Sauce should thicken but still clear.
  7. Stir in cream and grapes.
Total time
1 hour, 25 minutes
Cooking time
60
Preparation time
25
Yield
4 servings

Notes

To test if they are done prick the thickest part of the thigh, juices should run clear.

Use a casserole pant that can be used both oven and stove top.

Brown poussins one by one, then put all birds back into the casserole.

Source

International cuisine

easy, pot bake
poultry, dinner
International food recipes
Food in the World