Olive puree:

Blend the olives, garlic and oil in a food processor until smooth. If too dry, add an additional tablespoon of oil. Reserve.

Poussin: Preheat the oven to 400°.

Remove the fat from the cavities of the chickens. Salt and pepper the cavities.

Using your index finger, carefully loosen the skin from the breasts. Spread a little of the olive puree into the pockets. Truss the birds and brush with olive oil. Set the birds and brush with olive oil.

Set the birds on a rack in a roasting pan and roast, basting frequently, for 30 to 40 minutes, or until the juices run clear when the legs are pierced.

Meanwhile, in a large skillet, sauté the red yellow bell peppers in the olive oil over low heat, until they wilt and are tender. Season with salt and pepper.

Transfer the birds to a warm platter.

Spoon off any excess fat from the roasting pan. Add the wine stock and deglaze the pan over moderate heat, scraping up any brown bits that cling to the bottom of the pan.

Season the sauce with salt and pepper and cook until reduced by one-third. Strain and reserve.

Serve the birds with sautéed peppers and the sauce.