Poussin With Red Wine Sauce

Recipe Ingredients

3 tablespoons	45ml	Pure olive oil
4 tablespoons	60ml	Spring chickens - (12 to 16 oz ea) - split in half (small)
		Down the back
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	62g / 2.2oz	Pearl onions
1/2 cup	55g / 1.9oz	Diced carrots
1/2 cup	73g / 2.6oz	Diced turnips
2 tablespoons	30ml	Dried thyme
1 cup	237ml	Dry white wine
1/2 cup	31g / 1.1oz	Canned plum tomatoes - drained, crushed
2 cups	474ml	Chicken stock
1/4 cup	59ml	Crumbled crisp-fried bacon

Recipe Instructions

Preheat oven to 350 degrees. Heat the olive oil in a large, deep skillet. Season the chicken halves with the salt and pepper, and brown well on both sides before removing and placing in an ovenproof casserole.

To the skillet in which you cooked the chicken, add the onions, carrots, turnips, thyme, and garlic and saute until the vegetables begin to wilt. Add the red wine, plum tomatoes, and chicken stock to the vegetables, and cook 10 minutes over medium heat. Pour the vegetable mixture over the chicken in the overproof casserole and bake 1 1/4 hours.

When the chicken has finished baking, add the cooked, crumbled bacon to the casserole. Serve.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9135) - from the TV FOOD NETWORK

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