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Poussin Stew

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A really fresh tasting chicken stew. I serve this with baked pots or bread for all the lovely sauce

A really fresh tasting chicken stew. I serve this with baked pots or bread for all the lovely sauce

Ingredients

Serves: 4-6

Metric Cups
  • 4 spring chickens (or poussins - or a jointed bird)
  • 1 handful fresh parsley (a small handful - picked but stalks retained)
  • 1 handful tarragon leaves (a small handful - picked but stalks retained)
  • 2 tablespoons plain flour (heaped)
  • gram extra virgin olive oil
  • 1 onion (peeled and finely chopped)
  • 2 cloves garlic (peeled and finely sliced)
  • ½ celery heart (finely sliced)
  • butter (2 good knobs)
  • white wine (crisp, 2 glasses)
  • 565 millilitres chicken stock
  • 3 small little gem lettuce (quartered)
  • 1 bunch grapes (a small bunch, seedless - halved)
  • 4 spring chickens (or poussins - or a jointed bird)
  • 1 handful fresh parsley (a small handful - picked but stalks retained)
  • 1 handful tarragon leaves (a small handful - picked but stalks retained)
  • 2 tablespoons all-purpose flour (heaped)
  • gram extra virgin olive oil
  • 1 onion (peeled and finely chopped)
  • 2 cloves garlic (peeled and finely sliced)
  • ½ celery heart (finely sliced)
  • butter (2 good knobs)
  • white wine (crisp, 2 glasses)
  • 20 fluid ounce chicken broth
  • 3 small small heart of romaine lettuce (quartered)
  • 1 bunch grapes (a small bunch, seedless - halved)

Method

Poussin Stew is a community recipe submitted by MedullaPancreasOblon and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to 180/gas 4.
  • Season the birds inside and out with salt and pepper and stuff them with the herb stalks. Pat flour over the birds so they are covered in a thin layer. Keep any flour that falls off.
  • Heat some olive oil in a pan big enough to fit all the birds, and fry the birds on all sides until really brown.
  • Remove from pan and fry the onion, celery and garlic. Add some butter and spare flour and fry for 5 mins. Add the wine and allow to reduce by half.
  • Put the chickens back in the pan and pour in the stock. Cover the pan with damp baking paper and put in oven for approx 1 hour.
  • When cooked remove from oven and place the birds in bowls. Put the pan back on the hob and add the lettuces, grapes and herbs and simmer. Check seasoning.
  • Preheat oven to 180/gas 4.
  • Season the birds inside and out with salt and pepper and stuff them with the herb stalks. Pat flour over the birds so they are covered in a thin layer. Keep any flour that falls off.
  • Heat some olive oil in a pan big enough to fit all the birds, and fry the birds on all sides until really brown.
  • Remove from pan and fry the onion, celery and garlic. Add some butter and spare flour and fry for 5 mins. Add the wine and allow to reduce by half.
  • Put the chickens back in the pan and pour in the stock. Cover the pan with damp baking paper and put in oven for approx 1 hour.
  • When cooked remove from oven and place the birds in bowls. Put the pan back on the hob and add the lettuces, grapes and herbs and simmer. Check seasoning.
  • Tell us what you think