Recipe courtesy of Deb Ponzek
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Cut each poussin into 6 serving pieces, and season with salt and pepper. Place in a bowl, add shallots and thyme, and mix well. Add wine, cover, and marinate in refrigerator for 12 hours.

Preheat oven to 350 degrees. Remove pieces of poussin from marinade, and pat dry. Reserve marinade. In a large skillet, heat olive oil over medium-high heat. Add as many poussin pieces as will fit without crowding in one layer, skin side down, and sear until golden brown; remove from pan. Repeat with remaining poussin pieces.

Divide poussin pieces among 6 3-cup ovenproof casseroles. (Dish may also be prepared in a large Dutch oven.) Deglaze skillet with a little chicken broth, and add liquid to casseroles along with vegetables, tarragon, bacon, reserved marinade, and remaining chicken broth. Cover and bake for about 45 minutes.

Cook's Note

Recommended Wine: 1992 Trimbach Riesling

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Coq Au Vin

Recipe courtesy of Ina Garten

Coq au Riesling

Recipe courtesy of Laura Calder

Coq Au Riesling

Recipe courtesy of Nigella Lawson

Coq au Vin

Recipe courtesy of Anthony Bourdain

Coq au Vin

Recipe courtesy of Emeril Lagasse

Coq au Vin

Recipe courtesy of Geoffrey Zakarian

Coq au Vin

Recipe courtesy of Alton Brown

Coq Au Vin Blanc

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.