Ingredients
4 Poussins (baby chickens), about 1 1/4 pounds each
Salt and freshly ground pepper
1/3 cup minced shallots
4 sprigs fresh thyme, or 2 teaspoons dried thyme leaves
1 1/4 cup dry Riesling wine
2 tablespoons olive oil
1 1/4 cups fresh chicken stock or canned chicken broth
24 pearl onions, peeled and boiled for 10 minutes
12 large wild mushrooms, stemmed and cut into 1/2-inch pieces
4 small or baby turnips, trimmed and cut into 1/2-inch pieces and blanched for 2-3 minutes
4 carrots, peeled and cut into 1/2-inch pieces and blanched for 2-3 minutes
2 tablespoons chopped fresh tarragon or 2 l/2 teaspoons dried
6 thick slices bacon, diced and Sauteed
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