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Roast poussins with pancetta
Perfect for special occasions and weekend roasts, this tasty recipe is a surefire crowd-pleaser. The pancetta is ready to cook and air dried for that extra depth of flavour.
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Ingredients
4 500g corn fed poussins
1 tbsp dried oregano
100ml Oloroso sherry
4 clove/s garlic, crushed
1 tsp smoked paprika
1 lemon, zest and juice
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 25g pack fresh parsley, chopped
Method
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.
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.
Sprinkle with parsley and serve with green beans.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
3,254kJ/ 779kcals
Fat
45.9g
Saturated Fat
12.3g
Carbohydrates
31g
Sugars
5.2g
Fibre
3.9g
Protein
60.5g
Salt
2.3g
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