Poussin with Spring Greens & Tarragon Cream Sauce

by Eddie McDonald

Traditionally known as 'Spring Chicken', this succulent little roast is delicious with a light creamy sauce and some fresh greens
SERVINGS    
 
4
PREPARATION TIME
15 MINS
COOKING TIME
25 MINS

Ingredients

4 Poussins
Salt and Pepper
200g Broad Beans
200g Peas
8 spears Asparagus
Knob of butter
1 large Shallot
4 rashers Dry-Cured Bacon
1 tbsp Olive Oil
150ml Dry White Wine
500ml Chicken Stock
250ml Double Cream
2 tsp chopped Tarragon

Poussin with Spring Greens & Tarragon Cream Sauce

  Professionally shock frozen

Instructions

For the Poussin
Preheat your oven to 220ºC. Place the 4 Poussins onto a large baking tray and season generously with salt and pepper. Cook for 20-25 minutes*. Once cooked, allow to rest for at least 5 minutes before serving.

For the Spring Greens
Blanch the broad beans, peas and asparagus spears (cut in half) in salted boiling water. When al dente, refresh in cold water. Gentle reheat in a little water with a knob of butter just before serving, and season.

For the Tarragon Cream Sauce
Sauté the shallot, finely chopped, and bacon, cut into strips, in olive oil. Remove when lightly coloured. Deglaze the pan with white wine, reducing by half. Add the chicken stock, then reduce again by half. Add the double cream and simmer for about 5 minutes until it begins to thicken. Add the bacon and shallots back in, and stir in the chopped tarragon just before serving.

*The temperature and times stated above are for a conventional oven. If you have a fan-assisted oven, please reduce the temperature by 15-25ºC.

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