- 4
Ingredients
- 4 SERVINGS
- This earthy dish is perfectly suited to the rustic charms of a country red wine from southwestern France. Look for a Cahors, Madiran, or Bergerac.
- Ingredients
- • 1 tablespoon cooking oil
- • 4 semi-boneless poussin
- • 1 teaspoon salt
- • 1/2 teaspoon fresh-ground black pepper
- • 1 tablespoon truffle butter
- • 1 onion, chopped
- • 1 ounce dried porcini/cepes
- • 2 cloves garlic, minced
- • 1 1/2 teaspoons flour
- • 6 tablespoons dry vermouth or dry white wine
- • 2/3 cup duck and veal demi-glace
- • 1 cup canned crushed tomatoes, drained
- • 1/4 teaspoon dried thyme
- • 2 tablespoons chopped fresh parsley
Preparation
Step 1
1. Preheat oven to 325°F.
2. In a large, deep frying pan, heat the oil over moderately high heat. Season the poussin with 1/4 teaspoon each of the salt and pepper and add to the pan. Cook until browned, turning, about 5 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pan.
3. Add the butter to the pan and reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Raise the heat to moderately high. Add the mushrooms, garlic, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes.
4. Add the flour and cook, stirring, for 30 seconds. Stir in the vermouth/wine and bring back to a simmer. Stir in the demi-glace, tomatoes, thyme, and the remaining 1/2 teaspoon salt. Add the poussin and any accumulated juices. Reduce the heat; simmer, covered, until the poussin is done, about 5 minutes. Stir in the parsley and the remaining 1/4 teaspoon pepper.