The result should be a light and tender bird with the sweetness of the wine balanced with the slight pungency of tarragon. Served with steamed baby potato and sour cream and "Dutch" - baby - carrot.
1 Preheat oven to 180?C
2. Wash the fully thawed birds and place a peeled garlic clove and ? shallot in each.
3. Mix dried herbs and rub over the birds - keep remainder for sauce.
4. Pour one glass of wine into a baking pan and place the birds, breast up, and cover.
5. Cook for 20 minutes for each bird.
6. When birds have cooked the first stage, uncover, pour sauce over birds distributing carrot, spring onion and shallots evenly, season the birds with salt and cracked pepper and cook uncovered for up to a further 15 minutes at 200? until light golden brown but still moist.
Sauce
1. Put the remaining white wine in a saucepan with carrot, spring onion and shallots. Add remaining dried herbs and salt and pepper to taste. Bring to boil, cover and simmer for 5 minutes. Uncover and continue to simmer until it is reduced about 25%. Keep warm.
Serve with a generous ladle of sauce from the pan.
Poussin can be substituted with Quail if you like.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (82g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 54 | ||
Calories from Fat: 4 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 32.2mg | 1 % | |
Potassium 379.6mg | 10 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 10.3g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 54
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