Poussin with Light Olive Oil and Potato Puree


Rating: 3.71 / 5.00 (14 Votes)


Total time: 1 hour

Servings: 2.0 (servings)

For the puree:







For the poussin:







For the sauce:







Instructions:

Mash: Peel the potatoes and cook in steam. Mash to a puree with the chicken stock, chives and olive oil and season with salt. Do not stir too long or the puree will be tough!

Reduce poultry stock by half and season with port wine to taste (be careful not to pre-taste the port!). Season with salt and pepper and assemble with the cold butter.

Fry the breasts and knuckles on both sides in a little oil until tender pink, then salt and pepper to taste.

Arrange the mashed potatoes on warmed plates and place the poussins on top. Finally, cover with the poultry stock and decorate with a few chive sticks.

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