Poussin braised in Riesling

Name: Poussin braised in Riesling
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 4 poussin ready for cooking (approx. à 400 g); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 8 discs (approx. 65 g) Bacon; 250 g Onions; 300 g Mushrooms; 500 g Carrots; 15 g clarified butter; 1 TEASPOON creeping thyme; 1/4 l dry white wine (Riesling); 1/4 l clear clear chicken stock (instant); 7-10 Tbsp Parsley; 7-10 Tbsp Kitchen yarn

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

4 poussin ready for cooking (approx. à 400 g)
7-10 Tbsp Salt
7-10 Tbsp white pepper
8 discs (approx. 65 g) Bacon
250 g Onions
300 g Mushrooms
500 g Carrots
15 g clarified butter
1 TEASPOON creeping thyme
1/4 l dry white wine (Riesling)
1/4 l clear clear chicken stock (instant)
7-10 Tbsp Parsley
7-10 Tbsp Kitchen yarn

Directions

1
Wash poussins thoroughly inside and out, dab dry and season with salt and pepper. Tie the legs and wings together with kitchen string and cover the breasts with bacon. Peel and slice the onions.
2
Clean and wash the mushrooms and dab them dry well. Clean, wash and slice the carrots. Heat clarified butter in a frying pan and fry the vegetables briefly. Season with salt, pepper and thyme, pour on Riesling and 1/8 litre stock.
3
Place the chicks on the vegetables with the breast side facing upwards. Braise in the preheated oven (electric: 200°C/ gas: level 3) for about 50 minutes in an open roaster. Pour in the remaining stock and ladle the chicks.
4
Leave the finished poussins to rest in the switched off oven for another 10 minutes. Arrange on a plate and serve garnished with parsley. Serve with fresh baguette.