#passion #food #cooking #home #chicken #poussin #heritage #GreenCircle
Note: Green Circle™ chicken is available exclusively at D’Artagnan. This heritage-breed, free-range chicken is certified humane, raised without antibiotics or hormones for twice the time of an average bird, and fed actual vegetables, along with grains. Chefs love this chicken for its unique, old-fashioned, real chicken flavor which you can now enjoy at home.
Poussins au Riesling
YIELD: SERVES 2
This recipe for braised baby chicken with white wine, apricots, mushrooms, and bacon is super delicious, I like it with crispy garlic, rosemary new potatoes sans salad.
But paired with a tracken baren asslusia, wine with great finesse and complexity that combines citrus, yellow fruit, white flowers and tea, topped with a nice minerality. On the palate, the attack is full and well structured. The wine has a great harmony accompanied by an elegant freshness.
- 4 tablespoons unsalted butter, divided use
- 5 slices Applewood Smoked Bacon, cut into ½-inch slices
- 2 Whole Poussins
- 2 shallots, chopped
- 1 pack Organic Chef’s Mix Mushrooms, trimmed and rough chopped
- 1 teaspoon fresh thyme leaves
- 1 cup dry white wine, we used Riesling
- 1 container Veal Demi-Glace
- 12 dried apricots
- ¼ cup water
- ¼ cup heavy cream
- 2 tablespoons chopped fresh parsley
- Pink salt & freshly ground black Java pepper
- Preheat oven to 325 F.
- In a medium cocotte over medium-high heat, cook bacon until browned and crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan. Add 1 tablespoon butter to the bacon fat.
- Pat poussins dry with paper towels and place them in the cocotte. Sear them on all sides until golden brown all over, about 10 mins. Remove poussins to a plate.
- Add shallots and apricots to the pan, sauté about 2 mins, then add mushrooms, turning to coat in the fat. Continue to sauté about 5 mins then add reserved bacon and thyme. Sauté about 1 min more then add wine, demi-glace, and water. Bring mixture to a boil, then add poussins back to the pot along with any juices that accumulated on the plate. Cover the cocotte and place in the oven.
- Bake for 30 mins, then remove the lid and raise the heat to 375F. Cook uncovered for 40 mins more.
- Remove cocotte from the oven and place on a burner. Carefully remove poussins to a cutting board to rest. Meanwhile, heat the cocotte over high heat. Reduce sauce until slightly thickened, about 10 mins, then remove from heat and stir in heavy cream. Taste for seasoning, add salt and pepper, if needed.
- Serve poussins with a generous helping of sauce. Garnish with parsley.
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