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Roast poussins with pancetta
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4 x 500g corn fed poussins
1 tbsp dried oregano
100ml Oloroso sherry
4 cloves garlic, crushed
1 tsp smoked paprika
Zest and juice of 1 lemon
650g Charlotte potatoes, quartered
154g pack Cooks’ Ingredients Diced Pancetta
530g jar Waitrose Artichoke Hearts Marinated In Garlic & Parsley, drained, and 1 tbsp oil reserved
½ x 25g pack fresh parsley, chopped
1. Marinate the poussins in the oregano, sherry, garlic, paprika, lemon zest and juice. Set aside in the fridge for at least 1 hour, or preferably overnight.
2. Preheat the oven to 200°C, gas mark 6. Place the potatoes in a large roasting tin, scatter with the pancetta and artichokes, and finally add the poussins with any marinade juices. Drizzle with 1 tbsp of the oil from the artichokes, season and place in the oven to roast for 1 hour until the poussins are cooked, there is no pink meat and the juices run clear.
3. Sprinkle with parsley and serve with green beans.
Typical values per serving: