Baby Chicken With Leeks, Grapes And Sherry

Recipe Ingredients

4		Poussin or baby chickens - backbones removed and flattened
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	31g / 1.1oz	Flour - plus
2 tablespoons	30ml	Flour
6 tablespoons	90ml	Extra-virgin olive oil
1		Leek - washed well, and cut into 1/2" rounds
1/4 cup	59ml	Sherry vinegar
1 cup	237ml	Semisweet sherry
1 cup	237ml	Chicken stock
1/4 lb	113g / 4oz	Chorizo - cut 1/2" cubes
2 cups	474ml	Red wine grapes - halved, seeded = (may substitute table grapes)
2 tablespoons	30ml	Butter
10		Mint leaves

Recipe Instructions

Season poussins with salt and pepper and dredge in flour. Heat olive oil in a 12-inch to 14-inch saute pan until smoking. Saute poussins, breast-side first, until golden brown on both sides, about 8 minutes per side and remove to plate.

Add leek and cook until softened and light brown, about 6 to 7 minutes. Add sherry vinegar and cook until reduced to 2 tablespoons. Add sherry and chicken stock and bring to a boil. Add poussins and chorizo and simmer 15 minutes, or until poussins are just cooked through, and season with salt and pepper.

If sauce is thin (it will be), mix butter with 2 tablespoons flour and whisk this paste into sauce 1 tablespoon at a time until lightly thickened. Pour into serving bowl, sprinkle with mint leaves and serve.

Source:
"MEDITERRANEAN MARIO with Mario Batali - (Show # ME-1B15) - from the TV FOOD NETWORK"

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