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Poussin with mustard sauce and mushrooms by Nature's Parlour

50 mins X 4 peoples TBC Cals


4 pcs Poussin
  Vegetable Oil


40 g Shallots, chopped
200 g Chestnut Mushrooms, thinly sliced
65 ml White Wine
250 ml Chicken Stock
25 g Cornflour
1 tsp Water, cold
250 ml Double Cream
12 g English Mustard
12 g Dijon Mustard
12 g Pommery Mustard
  Vegetable Oil


40 g Long Stem Broccoli


  Chervil leaves
  Chives, chopped
    • 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
    • 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
    • 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
    • Remove from the heat and add the three mustards and salt to season. Set aside until ready to serve
    • 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
    • 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
    • Preheat the oven to 180°C
    • 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
    • Transfer the pan to the oven and cook for a further 12-15 minutes
    • 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
    • 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

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