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    Poussin with Chardonnay

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    Poussin with Chardonnay

    • Preparation time: 10 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 4


    • 1 onion, thinly sliced
    • 2 large carrots, peeled, halved and cut into 3cm chunks
    • 2 Waitrose Fresh British Poussins (each about 500g)
    • 600ml hot chicken stock
    • 200g frozen peas
    • 100g crème fraîche
    • ½ tbsp Dijon mustard


    1. Preheat the oven to 200°C, gas mark 6. Arrange the onion slices and carrot chunks in a roasting tin or large flameproof casserole dish. Sit the poussins snugly on top of the vegetables, then pour over the hot stock.
    2. Cover and roast for 40 minutes (ensure the edges are tightly sealed if using kitchen foil). Uncover, add the peas from frozen and cook for a further 20-25 minutes until the poussins are cooked through, the juices run clear when pricked with a sharp knife, the skin is golden and the vegetables tender.
    3. Lift the poussins out onto a board, carve each bird in half and then into leg and breast joints, and keep warm. Set the roasting tin on the hob and stir in the crème fraîche and mustard. Check the seasoning and gently warm through.
    4. Divide the poussins between 4 large shallow bowls, spoon round the vegetables and sauce and serve straight away.

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    Drinks recommendation

    Domaine Bégude Chardonnay 2006 Limoux, South of France


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