Roast Poussin with Champagne Grapes
Alison Attenborough | Yield: 2
Alison Attenborough knows how to make food look--and taste--beautiful without much fuss. Here she bastes poussin, or baby chickens, with mustard and roasts them with diminutive Champagne grapes.
- 2 Whole Free-Range Poussins
- Coarsely-ground black pepper
- 1 tablespoon extra-virgin olive oil
- 8 sprigs thyme
- 2 cloves garlic
- 2 tablespoons Dijon mustard
- 4 small bunches champagne grapes
- Preheat oven to 400 degrees F. Season the poussins generously with sea salt and black pepper.
- Heat the olive oil in a medium-sized frying pan over high heat. When the pan begins to smoke, add the poussins and sear until all sides are golden brown. Transfer the poussins to a rimmed baking sheet. Baste the poussins with the mustard and season them again with salt and pepper. Insert the thyme and garlic into the poussins’ cavities.
- Roast the poussins for 30 minutes, then add the grapes to the baking sheet and continue roasting for another 20 to 30 minutes. To check for doneness, insert a skewer or knife into the poussin’s thigh. The poussins will be done when the juices run clear.
- Serve the poussins and grapes alongside a simple watercress salad and crusty bread.