Oven roasted poussin, tarragon sauce Recipe


Pre-heat the oven to 200°C

Brown 2 poussins on all sides in 40g butter, season with salt and pepper, then transfer them to an oven dish. Add 100 ml veal fond and a few small knobs of butter and roast for 45 mins.

Spoon the gravy over them after 20 mins

Wash 300g baby potatoes, halve them and boil in salted water for 18 mins, drain and reserve

Pour the butter from the poussins in a sauce pan, add 2 tbsp tarragon vinegar, 2 tbsp white wine, 150 ml veal fond and 40 ml double cream. Season with salt and pepper.

Pluck the leaves from a few sprigs of tarragon and add to the sauce. Bring to the boil and slightly reduce.

Hack the tarragon leaves and add to the sauce, just before serving

10 mins before the poussins are ready panfry the boiled potatoes in butter.

(Here Chiara van Emriks original recipe in Flemish)



from simple food, looking good
Oven roasted poussin, tarragon sauce Recipe

from Sweet Cake

Oven roasted poussin, tarragon sauce Recipe https://sweetteabiscuits.blogspot.com/2023/09/oven-roasted-poussin-tarragon-sauce.html

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