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Pot-roasted poussin with pinot, garlic and grapes
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Prep Time:
20 minutes
Cook Time:
140 minutes
Total Time:
160 minutes
Rustic riverside picnic dish.
Ingredients:
  • 125g unsalted butter, melted, cooled
  • 0.63 gm sweet paprika
  • 46.80 gm Dijon mustard
  • 2 tsp finely chopped thyme, plus extra sprigs to garnish
  • 6 x 500g poussins (spatchcocks) (see note), rinsed, dried
  • 375ml pinot noir
  • 250ml chicken stock
  • 1 garlic bulb, cloves separated
  • 500g small red and black seedless grapes, cut into small bunches
  • 200g piece pancetta, cut into strips
  • Creamy polenta (see related recipe) or mash, to serve
Instructions:
  • Heat your oven to 180°C.
  • In a bowl, mix butter, paprika, mustard, and thyme. Season with sea salt and freshly ground black pepper. Rub 1 tablespoon of the mixture under the skin of each poussin, then brush the rest over them. Tie the legs with kitchen string and tuck the wings under.
  • Preheat a frypan over medium heat. Brown the poussins in batches for 5 minutes until golden all over, then transfer them to a roasting pan.
  • Remove excess fat from the frypan, simmer pinot noir for 10 minutes until reduced by half. Add chicken stock, bring to a boil, transfer to the roasting pan. Add garlic cloves and grapes, cover with foil, and roast for 1 hour.
  • In a small non-stick frypan over medium heat, cook pancetta until browned for about 10 minutes. Then mix it with the poussin and bake uncovered for another 30 minutes until golden brown and juices run clear when pierced in the thickest part of a thigh.
  • Take out the poussins, garlic, and grapes from the pan and set aside to keep warm. Pour the cooking juices into a small saucepan and simmer over medium heat for 15 minutes or until reduced by half, skimming off any fat from the top. Season to taste.
  • Plate the poussins on a flavorful base of polenta or mash, accompanied by garlic and grapes, topped with fresh thyme sprigs, and finished with a drizzle of the rich reduced cooking juices.

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