Poussin with Olive Puree and Sweet Peppers
Editor's Note: Here is an unusual dish for a fancier dinner party you may be throwing. Poussin with Olive Puree and Sweet Peppers is a dish your guests will remember. In some commonwealth countries, Poussin is a butcher's term for a chicken that is less than 28 days old when it makes the transition into food for your table. Your guests will enjoy a change of scenery on the chicken front. It is a cut of chicken not served all of the time. This recipe prepares it with a delicious olive puree and sweet peppers. The flavors will jump off of the plate. Your guests will have a night they will not soon forget.
Serves4
Cooking MethodRoasting
CostSplurge
Total Timeunder 1 hour
OccasionCasual Dinner Party
Recipe CourseMain Course
EquipmentFood Processor
MealDinner
Taste and TextureSavory
Ingredients
- 1 cup small salted black olives, pitted
- 1 clove garlic, chopped
- 1 1/2 tablespoons olive oil
- 4 poussins or very young chickens (each about 1 ¼ pounds)
- Salt and freshly milled black pepper
- Olive oil, for the birds
- 2 sweet red bell peppers-cored, seeded, deveined, and cut into 1-inch strips
- 2 yellow bell peppers-cored, seeded, deveined, and cut into 1-inch strips
- 3 tablespoons olive oil
- 1/2 cup dry white wine
- 1 cup chicken stock
Instructions
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Olive puree: Blend the olives, garlic and oil in a food processor until smooth. If too dry, add an additional tablespoon of oil. Reserve.
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Poussin: Preheat the oven to 400°.
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Remove the fat from the cavities of the chickens. Salt and pepper the cavities.
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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.
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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.
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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.
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Transfer the birds to a warm platter.
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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.
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Season the sauce with salt and pepper and cook until reduced by one-third. Strain and reserve.
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Serve the birds with sautéed peppers and the sauce.
Christopher Idone
