Poussins in vermouth is a flavorful and elegant dish that showcases the delicate flavors of young chickens. The poussins are coated with butter, stuffed with a mixture of shallots and parsley, and roasted to perfection. The addition of white grapes and vermouth creates a delicious and aromatic sauce that complements the tender meat.
This dish is perfect for a special occasion or a dinner party, as it impresses with its presentation and taste. The combination of the buttery poussins, the fragrant stuffing, and the sweet and tangy grape vermouth sauce is sure to delight your guests.
INGREDIENTS:
- 4 oven-ready poussins, about 450g/1lb each
- 50g/2oz butter, softened
- 2 shallots, chopped
- 4 tablespoons chopped fresh flat-leaf parsley
- 225g/8oz white grapes, halved and seeded
- 150ml/5fl oz dry white vermouth
- 1 teaspoon cornflour
- 60ml/2½fl oz double cream
- Salt and freshly ground black pepper
PREPARATION:
- Preheat the oven to 200°C/400°F/Gas mark 6.
- Rinse the poussins and pat them dry with kitchen paper. Spread the softened butter all over the birds, and place a hazelnut-sized piece of butter inside the cavity of each bird.
- In a bowl, mix together the chopped shallots and parsley. Divide the shallot mixture into quarters and stuff each poussin with a portion.
- Place the stuffed poussins in a roasting tin and roast in the preheated oven for 40–50 minutes, or until the juices run clear when the thigh is pierced with a skewer. Transfer the cooked poussins to a serving platter and keep them warm.
- Skim off most of the fat from the roasting tin, then add the halved and seeded grapes and dry white vermouth. Warm the grapes in the tin over low heat for a few minutes. Using a slotted spoon, lift the grapes out of the tin and scatter them around the poussins. Keep the dish covered.
- In a small bowl, stir the cornflour into the double cream until smooth. Add the cornflour mixture to the pan juices and cook gently for a few minutes, stirring, until the sauce has thickened. Taste and adjust the seasoning.
- Pour the sauce around the poussins and serve the dish hot.
YIELD: Serves 4
SPECIAL INSTRUCTIONS:
- Take care when handling the hot poussins.
- Adjust the cooking time as needed to ensure the poussins are cooked through.
TIPS:
- Serve the poussins with roasted or steamed vegetables and a side of mashed potatoes for a complete meal.
- Garnish the dish with fresh parsley or a sprinkle of chopped shallots for an extra touch of presentation.
Poussins in vermouth is a delightful dish that combines tender roasted young chickens with a flavorful grape and vermouth sauce. The poussins are stuffed with a fragrant mixture of shallots and parsley, enhancing the taste and aroma of the dish.
Roasting the poussins with butter creates a golden and crispy skin, while the stuffing adds an extra layer of flavor. The addition of white grapes and dry white vermouth to the roasting tin produces a sweet and tangy sauce that perfectly complements the tender meat.
This dish is perfect for a special dinner or a gathering with friends and family. The combination of flavors and the elegant presentation will impress your guests and make for a memorable meal.
Serve the poussins in vermouth with your favorite sides, such as roasted vegetables or mashed potatoes, for a complete and satisfying dining experience.
