Pot Roasted Poussin with Porcini Mushrooms and Vegetables

Come home to Ed Baines' hearty casserole brimming with warming flavours and homely ingredients
By Ed Baines
Pot Roasted Poussin with Porcini Mushrooms and Vegetables
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 10 minutes
  • Prep Time: 20 minutes plus soaking time
  • Effort: easy


  • 50 g dried porcini
  • 2 x 500 g poussins
  • 2 tbsp plain flour, seasoned with salt and pepper
  • 4-6 tbsp olive oil, for frying
  • 2 cloves garlic, chopped
  • 1 onion
  • 4 small potatoes, halved
  • 1 swede, cut into 2cm chunks
  • 2 carrots, cut into 2cm chunks
  • 125 g fresh peas, podded
  • 125 ml white wine
  • 200 ml chicken stock
  • 50 g butter
  • 2 bay leaves
  • 2 sprigs lemon thyme
  • 12 free range pork chipolata sausages
  • salt and black pepper


1. Soak the porcini mushrooms in boiling water, and set aside for 20 minutes.

2. Using a sharp knife, remove the backbone from both poussins and cut each one into 4 pieces. Dust with seasoned flour.

3. Heat the olive oil in a heavy casserole pan and fry the poussins until golden brown, over a moderate heat. Remove from the pan and leave on one side. Preheat the oven to 170C/gas 3.

4. Add the garlic, onion and potatoes to the same pan and fry until brown - about 10 minutes. Stir in the swede, carrot, peas and the pre-soaked and drained porcini mushrooms. Fry for a further 2 minutes.

5. Return the poussin pieces back into the pan and add the white wine, chicken stock, butter, bay leaves, lemon thyme and seasoning.

6. Cover with a lid and cook for 40 minutes in the centre of the oven, until the vegetables are tender.

7. While the casserole is in the oven, fry the chipolatas in a frying pan or skillet. Serve the casserole with chipolatas on the side.

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