- Serves: 4
- Cook Time:
- Prep Time: 30 minutes
- Effort: easy
- 4 poussins
- 1.2 litres chicken stock
- 300 ml dry white wine
- black pepper
- 12 asparagus
- 25 g butter
- 2 shallots, chopped
- 300 ml double cream
- 1 tsp chopped parsley
- pinch of paprika
- juice of 1/2 lemons
1. Place the poussins in a large casserole dish or heavy-based saucepan.
2. Add the chicken stock and white wine. Bring to the boil and skim off any scum that appears on the surface.
3. Reduce the heat to low, cover and set aside to simmer very gently for 40 minutes.
4. Meanwhile, bring a large saucepan of salted water to the boil. Add the asparagus and cook for 5 minutes. Drain and plunge the asparagus at once into iced water.
5. Remove the poussins from the casserole (reserving the cooking liquor), cover with a wet piece of greaseproof paper and keep warm.
6. In a heavy-based saucepan, melt the butter. Add the chopped shallots and fry very gently, stirring often, without allowing to colour for 5 minutes.
7. Add 600ml of the reserved cooking liquor and bring to the boil. Cook briskly until reduced by half.
8. Bring the double cream to the boil and cook until it starts to thicken.
9. Add the double cream to the shallot mixture and cook until the sauce thickens to a coating consistency.
10. Meanwhile, bring a pan of water to a simmer. Slice the asparagus tips on the diagonal Reheat in the simmering water.
11. Finely chop the remaining asparagus into 3mm dice, discarding the tough ends of the stalks. Add the diced asparagus to the cream sauce.
12. Mix the parsley, paprika and lemon juice into the cream sauce and season with salt and freshly ground pepper.
13. Carve the poussins and serve 2 breasts and 2 thighs per portion. Cover the poussin portions with the cream sauce, garnish with the drained asparagus tips and serve at once.
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