- Serves: 2 (starter and main)
- Cook Time: 30 minutes plus cooling
- Prep Time: 20 minutes
- Effort: easy
- 1 poussin
- 6 large bulbed spring onions, tails trimmed off and dark green part discarded
- 6 radishes, trimmed
- 5 carrots, peeled and quartered lengthways
- 3 sticks celery, chopped into 3, include the leaves
- big bouquet of fresh herbs, (eg thyme, tarragon and parsley)
- 175 ml white wine
- 1 litres chicken stock
- tarragon, for garnish
- parsley, for garnish
- 2 tbsp crème fraîche
- 1/2 lemon, juice only
- 1 generous pinches freshly grated nutmeg
1. Put the poussin, spring onions, radishes, carrots, celery sticks and bunch of herbs in a large pan.
2. Add the white wine and the chicken stock and cover everything with a layer of baking paper.
3. Bring the mixture to the boil and simmer for 8 minutes.
4. After 8 minutes remove the pan from the heat and stand for 15 minutes.
5. After the 15 minutes are up, pour off the stock into a separate smaller pan and heat over a medium heat. Chop the tarragon and parsley reserved for garnish. Heat the broth through and then spoon into the serving bowls.
6. In a second saucepan add any remaining broth that has since strained out of the poussin to the crème fraîche. Heat and add a good grating of nutmeg. Squeeze in the juice of half a lemon and continue to cook until the sauce has reduced slightly and begins to thicken.
7. Divide the poussin in half and put each half onto serving plates. Divide up the vegetables and put on the plates. Check the seasoning of the sauce and adjust if necessary. Pour over the vegetables and chicken and serve immediately.
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