RCI-MT.004.0373.001
English Spatchcocked Mustard Poussin with Chestnuts
Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]
Prep10 min
Cook0 min
Total10 min
Servings4
Difficultyintermediate
Ingredients
- 2 tbsp
- baby poussin — spatchcocked2 unitwashed and patted dry
- sage and thyme2 tspmixed chopped
- 2 tbsp
- dessertspoons butter1 unit
- whole chestnuts — ready pealed400 grams
- glass dry white wine — generous1 unit
Method
1
Pat the spatchcocked pousin dry with paper towels and season both sides generously with salt and pepper.
2
Combine the whole grain mustard with the mixed chopped sage and thyme in a small bowl, then brush the mixture over both sides of each poussin, working it into the skin.
3
Heat the extra virgin olive oil and butter in a large skillet or griddle over medium-high heat until the butter foams and the oil shimmers.
2 minutes
4
Place the pousin skin-side down in the hot skillet and cook for 12–15 minutes, pressing gently with the back of a spoon occasionally, until the skin is deep golden brown and crispy.
13 minutes
5
Flip the pousin carefully and cook the other side for 8–10 minutes until golden and cooked through (the thigh should register 165°F if using a meat thermometer).
9 minutes
6
Transfer the cooked pousin to a warm plate and tent with foil to rest for 5 minutes.
7
Add the whole peeled chestnuts to the remaining pan drippings and stir gently for 2–3 minutes to warm and lightly coat them.
3 minutes
8
Pour the dry white wine into the pan and use a wooden spoon to deglaze, scraping up any browned bits from the bottom, then simmer for 2–3 minutes until the sauce reduces slightly.
3 minutes
9
Arrange the rested pousin on warm serving plates, spoon the warm chestnuts and pan sauce around each bird, and serve immediately.