This rather extravagant dish, Poussins au Gingembre (poo-sahn oh jahn-jamb-rer) is very simply cooked to make the most of the delighful sauce and the tender flesh of the chicken. Serve it with petits pois, braised celery and sauteed potatoes.
4 poussins, cleaned and split through the breastbone
½ teaspoon salt
Poussins au Gingembre, baby chickens with ginger, lemon and wine sauce makes a super dinner party meal.
2 teaspoon black pepper
3 oz. butter, melted
1 oz. butter
3-inch piece fresh root ginger, peeled and finely chopped
1 garlic clove, crushed
1 tablespoon tomato puree
1 tablespoon white wine vinegar
1 teaspoon soft brown sugar
1 teaspoon salt
2 teaspoon black pepper
10 fl. oz.
½ cups dry white wine
8 fl. oz. chicken stock
2 tablespoons flour mixed to a paste with
3 tablespoons water
2 teaspoons lemon juice
First make the sauce. In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the ginger and garlic and fry, stirring occasionally, for 3 minutes. Stir in the tomato puree, vinegar, sugar, salt, pepper, wine and stock and bring the mixture to the boil. Reduce the heat to low and simmer the sauce for 20 minutes. Remove the pan from the heat and strain the sauce into a small saucepan, pressing down with the back of a wooden spoon to extract the juices. Discard any pulp remaining in the strainer. Set aside.
Place the poussins on a working surface and, grasping each cut edge of breast with your hands, pull them apart until the ribs break. Rub each poussin with the salt and pepper.
Preheat the grill to hot. Pour the melted butter into the grill pan. Place the poussins, skin side up, in the grill pan and baste them with the melted butter. Grill the poussins for 8 minutes, basting occasionally with the butter. Turn the poussins over, baste with the butter and grill them for a further 8 minutes or until the flesh on the breast is tender when pierced with the point of a sharp knife. (The poussins may have to be cooked in two batches.)
Meanwhile, stir the flour mixture and lemon juice into the sauce and bring
Poussins Sautes an Citron are perfect for a refreshing yet luxurious meal, served with parsleyed new potatoes and a mixed green salad. the sauce to the boil over moderate heat, stirring constantly. Reduce the heat to low and simmer the sauce for 3 minutes.
Remove the pan from the heat and keep warm.
Remove the poussins from the grill and place them on a large warmed serving dish. Pour the sauce into a warmed sauceboat and serve immediately, with the poussins.