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Poussin Stew

A community recipe by MedullaPancreasOblon

Not tested or verified by Nigella.com

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Introduction

A really fresh tasting chicken stew. I serve this with baked pots or bread for all the lovely sauce

Ingredients

Serves: 4-6

Metric Cups

4 spring chickens (or poussins - or a jointed bird)
1 handful fresh parsley (a small handful - picked but stalks retained)
1 handful tarragon leaves (a small handful - picked but stalks retained)
2 tablespoons plain flour (heaped)
gram extra virgin olive oil
1 onion (peeled and finely chopped)
2 cloves garlic (peeled and finely sliced)
½ celery heart (finely sliced)
butter (2 good knobs)
white wine (crisp, 2 glasses)
565 millilitres chicken stock
3 small little gem lettuce (quartered)
1 bunch grapes (a small bunch, seedless - halved)

4 spring chickens (or poussins - or a jointed bird)
1 handful fresh parsley (a small handful - picked but stalks retained)
1 handful tarragon leaves (a small handful - picked but stalks retained)
2 tablespoons all-purpose flour (heaped)
gram extra virgin olive oil
1 onion (peeled and finely chopped)
2 cloves garlic (peeled and finely sliced)
½ celery heart (finely sliced)
butter (2 good knobs)
white wine (crisp, 2 glasses)
20 fluid ounces chicken broth
3 small small heart of romaine lettuce (quartered)
1 bunch grapes (a small bunch, seedless - halved)

Method

Poussin Stew is a community recipe submitted by MedullaPancreasOblon and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 180/gas 4.

Season the birds inside and out with salt and pepper and stuff them with the herb stalks. Pat flour over the birds so they are covered in a thin layer. Keep any flour that falls off.

Heat some olive oil in a pan big enough to fit all the birds, and fry the birds on all sides until really brown.

Remove from pan and fry the onion, celery and garlic. Add some butter and spare flour and fry for 5 mins. Add the wine and allow to reduce by half.